Crispy Chicken with Garlic-Butter Pasta
Ingredients
- 1 poundchicken breast (boneless, skinless)
- ·kosher salt
- ·black pepper
- ½ cupall-purpose flour
- 3 tablespoonolive oil
- 4 clovesgarlic
- 10 ouncedried pasta (penne or linguine)
- 2 cupchicken broth
- 3 tablespoonbutter
- 1lemon
- ½ cupfresh parmesan cheese
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 1 lemon.
Method
- 01
Season chicken breast with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Dust both sides lightly with all-purpose flour.
- 02
Heat olive oil in a large skillet or deep sauté pan over medium-high heat. Once shimmering, add the chicken and cook 5–6 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and rest for 5 minutes.
- 03
In the same pan, add 2 tablespoons butter and the minced garlic. Stir constantly for 30 seconds until fragrant.
- 04
Add pasta to the pan, stirring to coat with butter and garlic. Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, for 9–11 minutes until pasta is tender and most of the liquid is absorbed.
- 05
Remove from heat. Stir in remaining 1 tablespoon butter, the juice of 1 lemon, and half the parmesan. Taste and adjust salt and pepper.
- 06
Slice the rested chicken and lay it over the pasta. Top with remaining parmesan and a pinch of red pepper flakes. Serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne. Fresh thyme or basil stirred in at the end brightens the dish. A touch of garlic powder (1/4 teaspoon) intensifies savory depth if you prefer it bolder.
If your broth seems low while cooking the pasta, add water 1/4 cup at a time. This dish is best served right away; the pasta continues absorbing liquid as it sits.