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1
2 tbs extra virgin olive oil
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2
1 1/2 lbs boneless, skinless chicken breast halves, cut into 1 inch pieces
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3
1 tsp salt
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4
1/2 tsp freshly ground pepper
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5
1 lb bucatini or perciatelli
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6
2 garlic cloves, minced
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7
1/2 cup dry white wine
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8
2 tbs freshly squeezed lemon juice
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9
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
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10
3 tbs chopped fresh basil
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11
3 tbs chopped fresh Italian parsley
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12
2 tbs unsalted butter
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13
1 cup reserved pasta water
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14
Bring a large pot of lightly salted water to a boil over high heat.
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15
Heat 1 tbs oil in a large, deep skillet over medium high heat. Season the chicken with salt and pepper. Add to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 6 minutes. Transfer to a plate and set aside.
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16
Add the bucatini to the boiling water and cook according to package directions. Meanwhile, heat the remaining tbs oil and garlic together in the same skillet, stirring often, until the garlic is softened, but not browned, about 2 minutes. Add the wine and lemon juice and cook, stirring up the browned bits in the skillet with a wooden spoon. Add the chicken and juices from the plate and stir to reheat the chicken, about 1 minute. Remove from the heat.
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17
Drain the bucatini in a colander. Return to the skillet and add the cheese and herbs, plus 1/2 to 1 cup of the pasta water. Toss. Add the butter and toss again. Serve with additional cheese on the side.
