Calabrian Chili and Lemon Butter Pasta

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A dish of pasta topped with sliced chicken

Calabrian Chili and Lemon Butter Pasta

Print Recipe
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Sliced Chicken

Ingredients

  • 8 oz Sliced Chicken
  • 12 oz Fusilli pasta
  • 4 Tbsp Unsalted butter divided
  • 2 Tbsp Calabrian chili paste
  • 3 cloves Garlic minced
  • 1 Lemon zested and juiced
  • ½ cup Parmesan cheese grated
  • ½ cup Panko breadcrumbs
  • ¼ cup Chicken broth
  • ¾ cup Reserved pasta water
  • 2 Tbsp Parsley fresh
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • 1 Tbsp Olive oil

Instructions

  • Cook chicken per specifications.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add panko and cook 2-3 minutes until golden and crisp, stirring frequently. Set aside.
  • Bring a large pot of salted water to a boil. Cook pasta according to directions on packaging. Reserve ¾ cup of pasta water before draining.
  • Melt 3 tablespoons of butter in a large skillet over medium heat. Add garlic and cook until fragrant, for about 1 minute. Stir in Calabrian chili paste and cook for another 30 seconds to 1 minute.
  • Add the chicken broth to the skillet. Add zest and juice from the lemon and let simmer for 1-2 minutes.
  • Add cooked pasta to the skillet. Slowly add the reserved pasta water, tossing to coat pasta well.
  • Remove the skillet from heat and add the remaining 1 tablespoon butter and parmesan cheese. Toss to melt and incorporate. Season with salt and pepper.
  • Serve pasta topped with chicken, toasted breadcrumbs, and fresh parsley.
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