Heat a pot of salted water to boiling. When ready, add spaghetti and cook until al dente (about 10 minutes).
While the pasta boils, start the chicken. Heat a drizzle of oil in a skillet. Pat the chicken dry. Salt and pepper both sides of each cutlet. Add chicken to pan. Cook until internal temperature reads 165℉, 3-5 minutes per side.
While the chicken cooks, prepare and measure out the remaining ingredients.
When the pasta is ready, dain the pasta, preserving some of the liquid, and return the pasta to the pot.
Add the cream to the pasta and bring to a simmer.
Add pecorino, salt & pepper and cook tossing until thickened and creamy, about 2 minutes. A splash or two of the reserved pasta water can be added to help sauce stick to pasta.
Serve topped with chicken, additional grated pecorino and cracked black pepper.