Crispy Chicken with Chili-Garlic Pasta
Ingredients
- 1 poundboneless, skinless chicken breasts
- ·kosher salt
- ·black pepper
- ½ cupall-purpose flour
- 3 tablespoonolive oil
- 6 clovesgarlic
- ¾ teaspoonred pepper flakes
- 12 ouncedried pasta (penne or rigatoni)
- 1 cupchicken broth
- 1lemon
- ½ cupparmesan cheese
- ¼ cupfresh parsley
Prep
- 01
Mince 6 cloves garlic.
- 02
Chop 1/4 cup fresh parsley.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to boil for the pasta.
- 02
Pat chicken breasts dry, then pound to even 3/4-inch thickness. Season both sides generously with salt and black pepper.
- 03
Dredge chicken in flour, shaking off excess. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 04
Cook chicken until golden brown and cooked through, about 5-6 minutes per side. Transfer to a plate and let rest.
- 05
In the same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes; cook, stirring constantly, for 30 seconds until fragrant.
- 06
Pour in chicken broth and bring to a simmer. Add pasta to the boiling water and cook until al dente (about 9-11 minutes); drain and set aside.
- 07
Add cooked pasta directly to the garlic-chili broth in the skillet. Toss to coat, then slice the rested chicken and lay it over the pasta.
- 08
Finish with a squeeze of fresh lemon juice, a handful of parmesan, and parsley. Taste and adjust salt and heat as needed. Serve immediately.
Spice Tips
Red pepper flakes bring gentle heat here. For more kick, increase them to 1 teaspoon or add a pinch of cayenne. For subtle depth without more spice, try 1/4 teaspoon smoked paprika instead of some of the red pepper flakes.
To make ahead, cook the chicken and refrigerate up to 2 days; warm gently in the skillet before tossing with pasta. For a creamier sauce, stir in 2-3 tablespoons heavy cream or mascarpone at the end.