Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 4 qts (3.8L) Water
  • 1 tbsp (15g) Salt
  • 1 cup (245g) Full-fat Greek yogurt, room temperature
  • 1/2 cup (50g) Grated Parmesan cheese
  • 3 cloves (15g) Garlic, minced
  • 2 tbsp (28g) Unsalted butter
  • 1/2 tsp (3g) Black pepper
  • 1/4 tsp (1.5g) Nutmeg
  • 1/2 cup (120ml) Reserved pasta water
  • 1 lb (450g) Chicken breast, diced into 1/2 inch cubes
  • 1 tbsp (15ml) Olive oil

Instructions:

  1. Bring 4 qts (3.8L) of water to a rolling boil and add salt.
  2. Add pasta and cook until al dente (usually 1-2 minutes less than the package directions).
  3. Before draining, scoop out 1 cup (240ml) of starchy pasta water and set it aside. Drain the pasta.
  4. In the same pot or a large skillet, heat olive oil over medium-high heat.
  5. Sauté the diced chicken breast until opaque and golden-brown on all sides. Remove chicken and set aside.
  6. Reduce heat to medium. Melt the butter until it foams, then add minced garlic. Sauté for 60 seconds until aromatic.
  7. Turn the heat to LOW. Add the cooked pasta and chicken back into the pot.
  8. In a small bowl, whisk together the room-temperature Greek yogurt and Parmesan cheese until smooth.
  9. Slowly fold in the yogurt mixture and gradually add reserved pasta water, stirring constantly off-heat or on very low heat to create a smooth emulsion.
  10. Season with black pepper and nutmeg before serving.