Other than avocados, chicken is up there with my favourite food. I had roast chicken for every single birthday growing up and eat it whenever I need comforting, like when I brought my new baby home from the hospital (2 years ago now!) and when my world gets a little hectic. This isn’t strictly Aglio (garlic) E Olio (olive oil), it’s traditionally made with spaghetti and doesn’t have cream – I like to add a splash because why not! Enjoy x
500g dried spaghetti
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed chilli flakes
1/2 cup minced fresh parsley
1/4 cup cream
1 cup freshly grated Parmesan cheese, plus extra for serving
Squeeze of lemon
1 hot cooked chicken, carved up, bones removed
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third. Stir through cream.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan a squeeze of lemon and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side. I like to serve in the pan with chicken arrnaged on top.