Ingredients:

  • 340g Linguine or Fettuccine
  • 450g Chicken breast, sliced into thin medallions
  • 1 tsp sea salt
  • 6 cloves fresh garlic, thinly sliced
  • 1 cup plain 2% Greek yogurt, room temperature
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Bring a large stockpot of water to a boil and add 1 teaspoon of sea salt. Add the pasta and cook until slightly firmer than al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the chicken in a single layer and cook 3 minutes per side until golden brown and opaque. Remove chicken and set aside.
  3. Reduce heat to low. Add 6 cloves of sliced garlic to the remaining oil. Sauté for 2 minutes until the garlic is fragrant and pale gold.
  4. Before draining the pasta, scoop out 1 cup of the starchy cooking water. Set it aside. Drain the rest of the pasta.
  5. In a small bowl, whisk 1 cup Greek yogurt with 1/4 cup of the warm pasta water.
  6. Add the yogurt mixture and 1/2 cup Parmigiano Reggiano to the skillet with the garlic. Stir constantly over very low heat until the cheese melts into a smooth liquid.
  7. Toss the cooked linguine and chicken back into the skillet. Add more pasta water a tablespoon at a time until the sauce looks glossy and clings to every strand.
  8. Turn off the heat. Fold in 1/4 cup chopped parsley and the remaining black pepper. Taste and add the rest of the salt if needed.