Pasta aglio olio is a classic Italian dish built on the fragrant aroma of garlic sautéed in olive oil with dried chili. This version is topped with savory shredded chicken and a sprinkle of fresh parsley, making it a simple yet special dinner option. It's savory, slightly spicy, with perfectly al dente pasta.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams spaghetti
- 200 grams boneless chicken breast
- 8 cloves garlic, thinly sliced
- 6 tbsp olive oil
- 1 tsp dried chili flakes
- 3 pieces red bird's eye chilies, sliced diagonally (optional)
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp chopped parsley
- 3 tbsp grated parmesan cheese
- 100 ml pasta cooking water
- 1 tbsp lemon juice
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👩🍳 Instructions
- 1 Boil water in a large pot until it comes to a boil, then season with salt to taste. Add the spaghetti and cook according to the package instructions until al dente (usually 9-10 minutes). Reserve about 100 ml of the pasta cooking water before draining, then drain the pasta.
- 2 While waiting for the pasta to cook, rub the chicken breast with a little salt and black pepper. Heat 1 tbsp of olive oil in another pan and cook the chicken until done and golden brown on both sides. Remove from the pan, let cool slightly, then shred with a fork.
- 3 Heat the remaining olive oil (5 tbsp) in a large pan over low-medium heat. Add the sliced garlic and sauté gently, stirring constantly so it doesn't burn, until fragrant and golden (about 2-3 minutes).
- 4 Add the chili flakes and sliced bird's eye chilies (if you like it spicy), stir briefly until fragrant.
- 5 Add the shredded chicken to the pan and mix well with the garlic and chili seasoning.
- 6 Pour the drained spaghetti into the pan and toss quickly to combine evenly with the oil and seasonings.
- 7 Add the pasta cooking water little by little while continuing to stir; this helps the sauce cling perfectly to the pasta. Season with chicken bouillon powder, salt, and black pepper to taste, then adjust the seasoning as needed.
- 8 Turn off the heat, squeeze lemon juice over the top, then sprinkle with chopped parsley and grated parmesan cheese. Toss briefly to combine.
- 9 Serve the pasta while warm, with extra grated parmesan cheese sprinkled on top if desired.
💡 Tips
• Don't let the garlic burn, as it will make the pasta taste bitter — sauté over low heat and keep stirring constantly.
• The starchy pasta cooking water is essential for helping the sauce come together and become slightly creamy without needing any added cream.
• Use pasta that's truly al dente, since it will continue to cook a bit more once mixed with the hot seasonings in the pan.
• For a richer version, you can add shrimp or mushrooms as an alternative or addition to the chicken.
📊 Nutrition Facts / serving
520
Calories (kcal)
28 g
Protein
22 g
Fat
52 g
Carbs
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