1 chicken breast, butterflied
2 tbs olive oil
salt and black pepper
3 tbs unsalted butter
4 cloves garlic, minced 1 egg
1 1/2 cups heavy cream
1 cup fresh grated parmesan cheese
fresh chopped parsley, for topping
fresh cracked black pepper, for topping
Butterfly the chicken breast, season with salt, black pepper, cayenne, and paprika.
In a skillet on a medium heat, add the olive oil. When it shimmers, place the chicken and cook for 5-6 minutes on each side; untouched.
While the chicken cooks, in a large pot, bring water to a boil. Add a big pinch of salt and your pasta. Cook until Al Dente, drain. (save about a cup of the pasta water before you drain)
In a bowl, whisk together the egg and the heavy cream; set aside.
While the pasta cooks, in clean skillet, melt the butter. Add the minced garlic and saute´ for about 2 minutes.
Remove from the heat and slowly whisk in the egg and cream mixture. Add back to a low heat, add the drained pasta and a little pasta water. Mix well until you get a creamy sauce that coats the pasta well.
Top with parsley and black pepper.
You can add as much pasta water as necessary to thin the sauce out and create a smooth consistency.