- Measure and prepare your ingredients.
- In a large saucepan, bring plenty of salted water (about 3 litres / 12 cups) to a boil. Add the pasta and stir until the water starts to boil again. Cook the pasta for about 10 minutes or until slightly al dente. Drain the pasta in a colander, but keep aside 125 ml (½ cup) of the cooking water. Mix the pasta with a little olive oil to prevent them from sticking together. Set aside.
- Meanwhile, in a large non-stick skillet, brown the chicken over high heat in half the butter. Season with salt and pepper. Add the garlic and cook for 1 minute. Set aside on a plate.
- In the saucepan that was used to cook the pasta, bring the cream, cheese, and remaining butter to a boil, stirring with a wooden spoon. Add the pasta, chicken, and 60 ml (¼ cup) of the cooking water. Warm the pasta through and stir until it absorbs the liquid. If necessary, add more cooking water, if the pasta is too sticky. Taste and adjust the seasoning.
This recipe is from My Lil’ Ricardo.