Spaghetti aglio e olio with crispy chicken

A simple Italian classic gets a golden twist. Garlic and chilli-spiked spaghetti meets crispy, juicy chicken for a weeknight dinner that feels a little bit special.

Ingredients

130ml (⅓ cup) extra virgin olive oil
4 chicken breast fillets (skin on, or slice large breasts horizontally into 4 thin cutlets)
4 garlic cloves, thinly sliced or crushed
400g spaghetti
¼ tsp dried chilli flakes
¼ cup finely chopped curly parsley
juice and zest of 1 lemon
4 cups baby spinach leaves
20g (¼ cup) finely grated parmesan
salt and black pepper

Method

Step 1- Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Pat the chicken skin dry with paper towels and season with salt and pepper. Add the chicken, skin side down, and cook for 4-6 minutes or until the skin is deep golden and crisp. Turn and cook for a further 4 minutes or until cooked through. Transfer to a plate, cover loosely with aluminium foil to retain heat and leave to rest before slicing thickly crosswise.
Step 2- Place 2 tablespoons of the remaining oil and the garlic into a large, deep frying pan over medium-low heat. Season with a pinch of salt and cook, stirring occasionally, for 3-4 minutes or until fragrant and lightly golden.
Step 3- Meanwhile, cook the pasta in a large saucepan of boiling salted water for 6-8 minutes or until al dente. Reserve ½ cup of the pasta cooking water, then drain.
Step 4- Add the drained pasta, reserved cooking water, chilli flakes, parsley, half the lemon zest and half the lemon juice to the garlic oil. Toss vigorously over low heat for 1-2 minutes until the liquid emulsifies into a glossy sauce that coats the pasta. Season to taste.
Step 5- Whisk the remaining olive oil, lemon zest and lemon juice together in a bowl to make the dressing. Toss the baby spinach with the dressing in a separate bowl.
Step 6- Divide the warm pasta between serving plates and top with sliced crispy chicken. Serve alongside the dressed baby spinach salad and finish with grated parmesan.

Spaghetti aglio e olio with crispy chicken

Ingredients

Method

Step 2- Place 2 tablespoons of the remaining oil and the garlic into a large, deep frying pan over medium-low heat. Season with a pinch of salt and cook, stirring occasionally, for 3-4 minutes or until fragrant and lightly golden.

Step 3- Meanwhile, cook the pasta in a large saucepan of boiling salted water for 6-8 minutes or until al dente. Reserve ½ cup of the pasta cooking water, then drain.

Step 4- Add the drained pasta, reserved cooking water, chilli flakes, parsley, half the lemon zest and half the lemon juice to the garlic oil. Toss vigorously over low heat for 1-2 minutes until the liquid emulsifies into a glossy sauce that coats the pasta. Season to taste.

Step 5- Whisk the remaining olive oil, lemon zest and lemon juice together in a bowl to make the dressing. Toss the baby spinach with the dressing in a separate bowl.

Step 6- Divide the warm pasta between serving plates and top with sliced crispy chicken. Serve alongside the dressed baby spinach salad and finish with grated parmesan.