Grilled Chicken over Spaghetti Parmigiana

This is such an easy and elegant dish to make, you could use it for a date night meal. It's not too decadent and the light, cheesy sauce that coats the pasta gives the impression of a creamy Alfredo. Be generous with the cracked pepper. It's important to have that peppery bite on your taste buds.

• 2 boneless, skinless chicken breasts
• 1 1/2 cups Parmigiana Reggiano cheese, grated
• 3 TBSP olive oil
• 1 TBSP butter
• About 2 TBSP fresh cracked black pepper

Season your chicken breasts lightly with salt, pepper, and a pinch of garlic powder. Grill over direct heat until the chicken is done, about 4-5 minutes per side. Remove from grill and let rest for a few minutes. Slice into 1/2 thick slices. Set aside.

Bring about 4-5 quarts of salted water to a rolling boil and add about 3-4 servings of dry spaghetti to it.

In a large skillet, heat the butter and oil over medium-high heat. Add the black pepper.

When the pasta is cooked to Al Dente, reserve a cup of the cooking water. Drain the pasta and pour it into the skillet with the oil and pepper. Stirring and turning constantly, add the cheese a little at a time along with a 1/2 cup of the cooking water. Keep doing this until all is gone and there is a nice creamy sauce. Add the chicken and heat through.

Serve immediately.