Pepper Chicken Pasta (Print Version)
# Ingredients:
→ Crunchy Chicken
01 -
2 big chicken breasts, no bones or skin (around 1 pound)
02 -
1/2 cup regular flour
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon table salt
06 -
1/2 teaspoon ground black pepper
07 -
1 large egg, whisked
08 -
1 cup panko bread crumbs
09 -
1/2 cup cooking oil for frying
→ Sweet Pepper Glaze
10 -
1/2 cup honey
11 -
1 tablespoon soy sauce
12 -
1 tablespoon apple cider vinegar
13 -
1 teaspoon ground black pepper
14 -
1/2 teaspoon crushed red pepper flakes (optional)
15 -
1 tablespoon unsalted butter
→ Cheesy Pasta
16 -
12 oz rigatoni or penne pasta
17 -
2 tablespoons unsalted butter
18 -
2 cloves garlic, finely chopped
19 -
1 cup heavy whipping cream
20 -
1/2 cup Parmesan cheese, grated
21 -
1 cup shredded mozzarella cheese
22 -
Salt and black pepper to your liking
23 -
2 tablespoons parsley, freshly chopped
# Instructions:
01 -
Salt the water and cook the pasta until tender but firm. Save a half cup of the water, then drain the rest.
02 -
Cut the chicken into thinner pieces, then coat them in the seasoned flour, egg, and breadcrumbs. Fry in oil until crisp and cooked thoroughly (165°F).
03 -
Mix honey, soy sauce, vinegar, and peppers in a pan over heat. Stir in butter for a shiny finish.
04 -
Melt butter and cook garlic until fragrant. Stir in the cream and Parmesan, then mix in the cooked pasta. Thin out with saved pasta water if it's too thick.
05 -
Lay the chicken over pasta, pour the honey glaze on top, and sprinkle with mozzarella. Broil until bubbly and golden. Add parsley just before serving.
# Notes:
01 -
Control the spice level to suit your taste.
02 -
Pasta water makes your sauce silky and perfect.
03 -
Dish tastes best while the cheese is still gooey and warm.