Bring a large pot of salted water to a rolling boil. Add 12 oz bucatini and cook according to package until al dente (usually 9–11 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Finish pasta with cheese and lemon

When sauce is ready (see below), add the drained bucatini to the skillet with sauce and grilled chicken. Toss over low heat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce until it clings to the pasta (use up to 1 cup). Stir in 2 tbs olive oil, 1 cup grated Parmesan and 1 tbs fresh lemon juice. Adjust seasoning with salt and pepper and remove from heat.

Chicken & searing

Prep chicken

Pat 1 lb chicken breasts dry and, if thick, butterfly or pound to an even thickness (~3/4 inch). Season both sides with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Grill / sear chicken

Heat a heavy skillet or grill pan over medium-high heat and add 1 tbs olive oil. When shimmering, add the breasts and sear 4–5 minutes per side until deeply browned and internal temperature reaches 160–165°F. Transfer to a cutting board and let rest 5 minutes, then slice thinly on a bias. Reserve any juices on the board and add them to the sauce pan when deglazing.

Sauce & vegetables

Sauté aromatics

In the same skillet used for chicken (wipe out if excess char), melt 2 tbs butter over medium heat. Add 1 large minced shallot and cook 2–3 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Deglaze and build sauce

Pour in 1/2 cup dry white wine (or 1/2 cup chicken broth) to deglaze, scraping up browned bits and any reserved chicken juices. Let reduce by half (about 2–3 minutes). Add 1/2 cup additional chicken broth and bring to a simmer.

Add cream and cheese

Stir in 3 tbs heavy cream and 2 oz softened cream cheese until smooth and incorporated. Simmer gently 2–3 minutes until slightly thickened.

Add peas and arugula

Stir in 1 cup thawed English peas and cook 1–2 minutes until heated through. Add 2 cups baby arugula and toss until wilted (about 30–60 seconds).

Finish with bleu and seasonings

Lower heat and fold in 1/4 cup crumbled bleu cheese so it mellows into the sauce (reserve a tablespoon for garnish). Season with 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust. If sauce is too thick, loosen with reserved pasta water when combining with pasta.

Combine with chicken

Return sliced grilled chicken to the skillet to warm for 1–2 minutes, coating in the sauce before adding the drained pasta to finish.