Skillet Pasta with Charred Chicken and Garlic Oil
Ingredients
- 1 poundchicken breast (or thighs)
- 12 ouncespasta (penne, rigatoni, or similar)
- 6 clovesgarlic
- 4 tablespoonsolive oil
- 2 cupschicken broth
- 1lemon
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ cupparmesan cheese (optional, for serving)
- 2 tablespoonsfresh parsley
Method
- 01
Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat. Pat the chicken dry, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then lay it flat in the skillet. Cook 5-6 minutes per side until golden brown and cooked through (an internal thermometer should read 165°F). Transfer to a cutting board.
- 02
Add the remaining 2 tablespoons olive oil and sliced garlic to the same skillet. Sauté over medium heat for 1-2 minutes, stirring often, until fragrant and just starting to turn golden.
- 03
Pour in the chicken broth and scrape up any browned bits from the pan. Bring to a boil, then add the pasta. Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes.
- 04
Cook uncovered for 8-10 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. The sauce should be loose but not soupy.
- 05
Slice the chicken into bite-sized pieces and stir back into the pasta. Squeeze the juice of 1 lemon over everything and toss to combine. Taste and adjust seasoning.
- 06
Divide into bowls, top with parmesan and fresh parsley if desired, and serve immediately.
Spice Tips
The red pepper flakes add a subtle warmth. For more heat, increase to 1/2 teaspoon or add a pinch of cayenne. Fresh basil or oregano can replace parsley for a different herbaceous note.