Crispy Chicken Aglio e Olio

The easiest pasta you'll ever make!
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When I’m craving pasta but I’m short on time, I always make aglio e olio! It’s a super simple Italian spaghetti pasta in a rich garlic and olive oil sauce.

This time, I decided to add some crispy chicken for a more hearty dish! I coated the chicken in half brown rice flour and half cornstarch too keep things gluten free yet crispy!

Dinner in 10 minutes! Enjoy!

Difficulty: Beginner Prep Time 5 min Cook Time 10 min Total Time 15 mins Servings: 4 Best Season: Suitable throughout the year


The easiest pasta you'll ever make!



  1. Cook pasta according to package instructions. Strain spaghetti (reserving 1/2 cup of pasta water) and set aside. 

  2. Add 1/2 cup of olive oil to a skillet over medium heat. Coat chicken in a little olive oil (not the other half of olive oil), and season chicken with Cajun Seasoning and Italian Seasoning. 

  3. Add flour and cornstarch to a plate or pan, and season with Cajun seasoning and bullion powder, and mix until all components are combined. Crack and scramble eggs onto a plate. Dip each chicken piece on both sides into the egg and then into the flour mix, coating evenly. Add chicken pieces to skillet. Cook in batches if needed as to not crowd the pan. Cook chicken for 6-8 minutes on each side, or until fully cooked. 

  4. Once all chicken is done, pour out all oil from the pan and add in the remaining half of olive oil. Stir in garlic and cook until fragrant (1 min or so).  Reduce heat to low and stir in red pepper flakes, followed by the spaghetti and reserved pasta water. Stir until pasta is completed coated in the sauce. 

  5. Add in parsley and parmesan cheese, and stir. Cut chicken into strips and place on top of pasta. Garnish with more cheese and serve. 

Keywords: aglio e olio, pasta, spaghetti

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