Chicken Aglio e Olio Pasta Recipe That Comes Together in 30 Minutes

Aglio e olio is one of Italy’s most iconic pasta dishes and also one of its simplest. The name translates to garlic and oil, and in its purest form that is all it is — spaghetti tossed in a fragrant sauce of golden garlic, extra virgin olive oil, chilli flakes and starchy pasta water that emulsifies into a light, silky coating that clings to every strand. Adding seared chicken breast turns it into a complete, high-protein meal that is satisfying enough for dinner and quick enough for a weeknight.

The technique is what makes this recipe work. The garlic must be sliced thin and cooked low and slow in the oil until golden. It should never burn. The reserved pasta water is the secret ingredient that brings the sauce together — its starch content emulsifies with the olive oil to create a sauce that is glossy and cohesive rather than greasy and loose. Fresh parsley and grated Parmesan finish the dish and add brightness and depth.

Chicken Aglio e Olio Recipe

Serves: 2 to 3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

For the chicken:

  • 300g Boneless Chicken Breast, sliced into thin strips
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp red chilli flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (for searing)

For the pasta:

  • 250g spaghetti or linguine
  • Generously salted water for boiling

For the aglio e olio sauce:

  • 6 to 8 large cloves garlic, thinly sliced
  • 5 tbsp good quality extra virgin olive oil
  • 1 tsp red chilli flakes (adjust to taste)
  • 1/2 cup reserved pasta cooking water
  • Salt to taste
  • 1/2 tsp black pepper

For finishing:

• 3 tbsp fresh flat-leaf parsley, roughly chopped
• 3 tbsp grated Parmesan or Pecorino Romano
• 1 tsp lemon juice (optional)

Steps

  1. Season the chicken strips with garlic powder, oregano, chilli flakes, salt and black pepper. Toss well to coat evenly.
  2. Bring a large pot of water to a rolling boil. Add a generous amount of salt — the water should taste noticeably salty. This is the only chance to season the pasta itself. Add the spaghetti and cook according to the packet instructions until al dente. Before draining, reserve at least half a cup of the starchy pasta cooking water. Drain the pasta and set aside.
  3. While the pasta cooks, heat 1 tablespoon of olive oil in a large wide pan over medium-high heat. Add the seasoned chicken strips in a single layer. Sear for 3 to 4 minutes on each side until golden and cooked through. The internal temperature should reach 75 degrees Celsius or 165 degrees Fahrenheit. Transfer to a plate and set aside. Do not wipe the pan.
  4. Reduce the heat to low. Add the remaining 5 tablespoons of olive oil to the same pan. Add the thinly sliced garlic and chilli flakes. Cook very slowly over low heat for 3 to 4 minutes, stirring frequently, until the garlic turns a light golden colour. This is the most critical step. Garlic that burns will make the entire dish bitter. Watch it closely and keep the heat low.
  5. Add half the reserved pasta water to the pan and increase the heat to medium. Stir and let it simmer for 1 minute. The liquid will emulsify with the oil and turn slightly creamy.
  6. Add the drained spaghetti to the pan. Toss continuously using tongs for 1 to 2 minutes until every strand is coated in the glossy garlic oil sauce. If the pasta looks dry, add more pasta water a tablespoon at a time and continue tossing. The sauce should cling to the pasta, not pool at the bottom.
  7. Add the seared chicken strips back to the pan and toss gently to combine. Taste and adjust the seasoning with salt and black pepper.
  8. Turn off the heat. Add the fresh parsley and a squeeze of lemon juice if using. Toss once more. Plate immediately and top with grated Parmesan. Serve hot.

Tips for Best Results:

Use good quality extra virgin olive oil. Aglio e olio has very few ingredients and the olive oil is the sauce. A good quality oil makes a significant difference to the final flavour. This is not the dish to use cheap or light olive oil.

Slice the garlic thin and cook it low and slow. Thick garlic pieces cook unevenly and can turn bitter if any part burns. Thin slices cook evenly and infuse the oil with a rounded, mellow garlic flavour rather than a sharp or acrid one.

Never throw away the pasta water. The starchy pasta cooking water is what turns olive oil and garlic into a proper sauce. Without it the dish will be oily rather than saucy. Reserve at least half a cup before draining.

Toss the pasta vigorously in the pan. The tossing action helps the starch from the pasta water emulsify with the olive oil. The more you toss, the creamier and more cohesive the sauce becomes.

Serve and eat immediately. Aglio e olio waits for no one. As it sits, the pasta absorbs the sauce and the dish dries out. Have your plates ready and serve as soon as it comes together in the pan.

Rest the chicken before slicing. If you prefer to cook the chicken as whole fillets and slice after, rest for 3 minutes before cutting. This keeps every slice juicy.

Chicken Aglio e Olio is proof that the best pasta dishes are built on technique rather than a long list of ingredients. Once you have mastered the garlic oil and learned to use the pasta water properly, this becomes the recipe you return to whenever you want something genuinely satisfying on the table in thirty minutes.

Order Zorabian’s Boneless Chicken Breast from shop.zorabian.com and try this recipe at home.

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