Having a hedonist moment? Want to live for the flavor, for the creamy sauce, for the butter-y eminence? Lean into your urges here, and indulge in this epicurean pasta-and-chicken meal. Falstaff would devour this meal that's all pleasure without an inch of guilt. (Unless you put that on yourself; we're not judging.) Crispy ciabatta croutons maximize the carbs, while garlic and lemon both cut and bring out the natural richness of the cream and butter. Live for the now, live for this meal.
Cut ciabatta into 1" dice.
Zest and halve lemon. Juice half and quarter remaining half.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Cook Pasta and Toast Ciabatta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, place ciabatta pieces on prepared baking sheet and toss with 1 Tbsp. olive oil.
Spread into a single layer and bake until toasted, 8-10 minutes.
While ciabatta toasts, cook chicken.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and cook until lightly toasted, 30-60 seconds.
Add cream, butter, and half the pasta cooking water and bring to a boil. Once boiling, add pasta, ¼ tsp. salt, and ¼ tsp. pepper. Stir until pasta is heated through, 1 minute.
Remove from burner. Add remaining pasta water 1 Tbsp. at a time until desired consistency is reached.
Slice chicken into thin slices, and stir into pan with Parmesan (reserve a pinch for garnish), 1 tsp. lemon juice, and a pinch of salt.
Toss Pasta and Finish Dish
Add ciabatta pieces to pasta and stir to combine.
Plate dish as pictured on front of card, garnishing with 1 tsp. lemon zest and reserved Parmesan. Squeeze lemon wedge over pasta to taste. Bon appétit!