Cook spaghetti according to package instructions.
Reserve 1/2 cup of pasta water just before straining.

In a separate pan, cook the chicken breast on medium to low heat, until the outside is browned and the center is cooked to an internal temperature of 165 F degrees (about 12-18 minutes).

Let cool before dicing into bite-sized pieces.

In a medium bowl, add milk, cornstarch, and parmesan cheese. Whisk until well combined.

In a large skillet over medium heat, add the chicken.

Pour the creamy sauce over the chicken and let simmer to thicken.

Season to taste with salt and pepper. If needed, thin with reserved pasta water.

Scoop pasta onto serving plates. Top with the creamy chicken and garnish with cheese.

Serve and enjoy!