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Creamy Aglio E Olio Chicken Pasta

Creamy Aglio E Olio Chicken Pasta

with Chili Flakes, Roma Tomato & Chopped Parsley

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Spaghetti aglio e olio translates to “spaghetti with garlic and oil”—and that about sums it up! This traditional, rustic dish from Naples turns a few classic ingredients into something spectacular. In this twist, our chefs used a light hand, giving fresh tomato, parsley, and chili flakes a chance to shine in a simple cream sauce. Italian-seasoned chicken is served over top for a mealtime concept that you won’t need an interpreter to understand: Less really is more!

Tags:SpicyGood Climate Score
Allergens:WheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ ounce

Parsley

1 unit

Tomato

4 clove

Garlic

10 ounce

Chicken Cutlets

6 ounce

Spaghetti

(ContainsWheat)

1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

4 ounce

Cream Sauce Base

(ContainsMilk)

Not included in your delivery

1 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

½ tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber4 g
Protein44 g
Cholesterol155 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Pan
Aluminum Foil
Strainer
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Finely dice tomato. Peel and thinly slice garlic. Pick parsley leaves from stems; roughly chop leaves.

2

• Pat chicken* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt (we used 1⁄4 tsp; 1⁄2 tsp for 4), and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid after flipping chicken. • Transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

3

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain pasta.

4

• Heat a large drizzle of olive oil in pan used for chicken over medium low. Add tomato, garlic, and chili flakes to taste (we used 1⁄2 tsp; add a pinch more if you like things spicy), and cook, stirring occasionally, until softened and fragrant, 2-3 minutes. • Stir in cream sauce base and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a simmer, then remove from heat. Taste and season with salt and pepper.

5

• Stir drained spaghetti, parsley, and 1⁄2 TBSP butter (1 TBSP for 4 servings) into pan with sauce. Taste and season with salt and pepper if desired. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

6

• Thinly slice chicken crosswise. • Divide pasta between bowls; top with chicken and serve.