Creamy Romano Cheese Pasta with Pan-Seared Chicken

Instructions

1. 1

   Pat chicken breasts dry with paper towels. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet, let rest for 5 minutes, then slice into strips or bite-sized pieces.

3. 3

   While chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

4. 4

   In the same skillet (no need to clean), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

5. 5

   Reduce heat to low. Gradually whisk in the grated Pecorino Romano cheese until smooth and melted. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper.

6. 6

   Add the drained pasta to the skillet with the sauce, tossing to coat evenly. Stir in the chopped fresh parsley. Serve immediately with the sliced pan-seared chicken on top. Garnish with extra Pecorino Romano cheese and fresh parsley, if desired.