Garlic and Lemon Spaghetti with Crispy Chicken

Ingredients

• 1 Chicken breast (Pounded to about 1–1.5 cm thick; pat completely dry)
• Paprika (To season)
• Garlic powder (To season chicken)
• Salt (To season chicken and pasta water; plus a pinch for shallot)
• Black pepper (To season chicken and sauce; plenty in sauce)
• Plain flour (For coating chicken)
• 1 Egg (Beaten, for coating chicken)
• Panko breadcrumbs (For coating chicken)
• Cooking spray (For coating the chicken and spraying the frying pan)
• Spaghetti (Cooked in salted water; amount not stated)
• Water (For cooking spaghetti, reserving pasta water, and (if using) cornstarch slurry)
• 0.5 Shallot (Small; finely diced)
• 2 cloves Garlic (Minced)
• 100 ml Chicken bone broth (Simmer until reduced to roughly 40–50 ml)
• 45 ml Single cream
• 0.5 Lemon zest (Zest of half a lemon)
• 1 tsp Cornstarch (Optional, for thicker sauce)
• 1 tbsp Water (Optional; mix with cornstarch to make a slurry)
• Parmesan (Grated; amount not stated)
• Pasta water (A small ladle, plus another splash if needed)
• 1 tbsp Lemon juice
• Fresh chives (For topping; amount not stated)
• Broccoli or rocket (Optional serving suggestion; dress with lemon, salt, and pepper)

Steps

1. 1

   Pound the chicken breast to about 1–1.5 cm thick, then pat it completely dry.

2. 2

   Season the chicken with paprika, garlic powder, salt, and black pepper.

3. 3

   Set out three coating dishes. Coat the chicken first in plain flour, then in beaten egg, and finally in panko breadcrumbs.

4. 4

   Spray the coated chicken with cooking spray. Air-fry at 190°C for 12 minutes, flipping halfway, until golden and cooked through. Rest before slicing.

5. 5

   Cook the spaghetti in salted water until al dente. Before draining, reserve a mug of pasta water.

6. 6

   Spray a frying pan with cooking spray. Add the finely diced shallot and a pinch of salt; cook for 2–3 minutes until soft.

7. 7

   Add the minced garlic and cook for another 30 seconds.

8. 8

   Add the chicken bone broth and simmer until it reduces from 100 ml to roughly 40–50 ml.

9. 9

   Add the single cream, lemon zest, and plenty of black pepper. If a thicker sauce is desired, mix the cornstarch with 1 tablespoon water to make a slurry, then stir it into the sauce.

10. 10

    Add the cooked spaghetti, grated Parmesan, and a small ladle of reserved pasta water. Toss over low heat for 1–2 minutes, until creamy and glossy. Add another splash of pasta water if needed; keep the sauce quite loose because it will thicken as it sits.

11. 11

    Turn off the heat and stir in the lemon juice. Taste and adjust the seasoning.

12. 12

    Serve the spaghetti topped with sliced crispy chicken and fresh chives. It may be served with broccoli or rocket dressed with lemon, salt, and pepper.

Notes

The description says the recipe serves 1 and takes around 20 minutes; pasta, flour, panko, Parmesan, chives, seasoning amounts, and cooking spray amounts are not specified. Cornstarch slurry is optional. The source describes broccoli or rocket with lemon, salt, and pepper as a serving suggestion but gives no quantities.

Nutrition per serving

• main
• dinner
• high-protein
• comfort food
• air-fried
• pasta
• quick
• Italian-inspired