Print Options:

Crispy Chicken Aglio e Olio

Cooking Method
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 pound boneless skinless chicken thighs
  • 1 pound gluten free spaghetti (regular spaghetti is also fine)
  • 1/2 cup brown rice flour (or all-purpose)
  • 1/2 cup cornstarch
  • 2 raw eggs
  • 1 cup extra virgin olive oil (separated into halves)
  • 4-5 cloves garlic (sliced or minced)
  • 1/4 cup fresh italian parsley (rough chopped)
  • 1/4 cup grated parmesan
  • 1 teaspoon red pepper flakes
  • Cajun Seasoning (to taste)
  • Italian seasoning (to taste)
  • chicken bullion powder (to taste)
  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
Devin Smith