Cheesy Chicken Bucatini

If I could only eat one food for the rest of my life, right now it would be this cheesy chicken buccatini. If you've never had buccatini (or perciatelli), let me warn you upfront that you can't slurp it like regular spaghetti because it is a hollow tube. So, if you're not a good twirler, save this meal for weeknight eating. That said, you will want to put this in your rotation as soon as possible, it's that good.

Serves 4
2 tbs extra virgin olive oil
1 1/2 lbs boneless, skinless chicken breast halves, cut into 1 inch pieces
1 tsp salt
1/2 tsp freshly ground pepper
1 lb bucatini or perciatelli
2 garlic cloves, minced
1/2 cup dry white wine
2 tbs freshly squeezed lemon juice
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 tbs chopped fresh basil
3 tbs chopped fresh Italian parsley
2 tbs unsalted butter
1 cup reserved pasta water

Bring a large pot of lightly salted water to a boil over high heat.

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.

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.

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.

(adapted from Fabulicious by Teresa Giudice)
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TASTE NOTES
I've already said that I could eat this dish every day, if necessary. My addition of the pasta water makes the sauce creamier and seemingly decadent when, in fact, the fat content is very healthy. You could certainly substitute your favorite cheese; for example, I think Asiago would be equally delicious. I did cut the recipe in half for the two of us and still had leftovers. Next time I'm going to try it with farfalle and maybe another time I'll substitute shrimp for the chicken. This is a delicious and simple dish; try it!