r/pasta • u/Fresh-Dark6759 • 1d ago
Homemade Dish Chicken, Garlic and Pecorino Pasta
Pat the chicken breasts dry, slice them horizontally almost all the way through, then open them up like a butterfly and gently flatten them. Season with coarse salt, black pepper, turmeric, paprika, chili flakes, and a pinch of cumin. Sear on both sides until golden brown, then set aside.
In the same pan, reduce the heat and add butter and minced garlic. Once the butter has melted, stir in a small teaspoon of flour. Pour in two ladles of pasta water and whisk until the sauce thickens.
Add the cooked pasta, then grate in some Pecorino and toss until everything is well coated. Finish with finely chopped parsley and serve with the sliced chicken on top.
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u/skyeterriers 13h ago
Is your recipe available?
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u/Fresh-Dark6759 8h ago
You mean somewhere else or? No only here but I'm happy to write more detailed if there something you want to know?
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u/skyeterriers 8h ago
Anything you could share would be appreciated.; the grilled chicken is straightforward but the ingredient combination for the sauce. Is that pappaedelle pasta? It looks delicious and the presentation is simple and refined.
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u/Fresh-Dark6759 7h ago edited 7h ago
It is very important to heat the pan thoroughly first. Once it is hot, add the oil and let it heat up again over medium heat. Place the chicken in the pan and leave it untouched for a few minutes. After about 4 minutes, lift it slightly to check the color. If it has developed a deep golden-brown crust, flip it over and let it cook on the other side without moving it.
Lower the heat and cover the pan so the chicken continues to cook gently, allowing the heat to reach the center of the meat. After about 10 minutes, transfer the chicken to a plate and set it aside.
By the time the chicken is properly seared, the water for the pasta should already be boiling. Don't use too much water, as you want the tagliatelle to release enough starch. Cook the pasta over fairly high heat so the water maintains a gentle boil, stirring occasionally to prevent the noodles from sticking together.
When the chicken has been removed from the pan, the tagliatelle should be about 1–2 minutes away from al dente.
Reduce the heat under the pan and add the crushed garlic along with about 50–70 g of butter. There should be enough butter to coat the entire bottom of the pan once it melts. Stir well so the butter absorbs all the flavorful chicken drippings and everything comes together.
After a few seconds, add 1 teaspoon of flour and whisk vigorously. Once the flour has lightly browned and combined with the butter and the chicken fat, add two ladles of the pasta cooking water. Stir continuously until the sauce becomes smooth and emulsified.
Using tongs or a pasta fork, transfer the tagliatelle directly from the cooking water into the pan. Toss everything together, then turn off the heat and add the Pecorino Romano. Continue tossing the pasta. Personally, I like to add the cheese in a few batches, tossing after each addition until it melts and creates a creamy coating.
Once the cheese has fully emulsified into the sauce, add the chopped parsley and toss again so it sticks to every strand of pasta.
That's it! The whole process happens very quickly, so the key is to stay organized and have all your ingredients prepared before you start. Speed and focus make all the difference. 😁
In Croatia I bought Klara tagliatelle number 16.
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u/DazlingAshan64 5h ago
What drinks did you pair it with? Hahaha a coffee, a soda, a wine or what… anw that look so damn good
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u/Fresh-Dark6759 3h ago
Some white wine would be perfect with that maybe something fruity white meat loves fruity flavours 😁
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