Pasta with Charred Chicken, Lemon & Crispy Garlic
Ingredients
- 1 poundchicken breast (boneless, skinless)
- 12 ouncepasta (linguine or pappardelle)
- 6 clovesgarlic
- 1lemon
- 4 tablespoonolive oil
- ¼ cupfresh parsley
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Thinly slice 6 cloves garlic.
- 02
Zest 1 lemon and cut it in half for juicing.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserving 1 cup pasta water.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Once the oil shimmers, add the chicken and cook 6–7 minutes per side, until deeply browned and cooked through (internal temperature 165°F). Transfer to a cutting board.
- 03
In the same skillet, add the remaining 2 tablespoons olive oil and the sliced garlic. Cook over medium heat for 2–3 minutes, stirring often, until the garlic turns light golden and crispy. Add the red pepper flakes and cook 30 seconds more.
- 04
Slice the chicken against the grain into bite-sized pieces. Add it back to the skillet with the garlic oil. Stir in the cooked pasta, 3/4 cup reserved pasta water, and the juice of 1 lemon. Toss gently over medium heat for 1–2 minutes until the pasta is well coated and the sauce is silky. Add more pasta water if needed to loosen.
- 05
Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste. Divide among bowls and top with fresh parsley and lemon zest.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A sprinkle of grated Parmesan finishes the dish beautifully if you want richness, or splash in a tablespoon of good white wine vinegar for sharpness.