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Spicy Chicken and Broccolini Pasta

A vibrant, flavor-packed pasta dish that combines tender, golden-seared chicken with crisp broccolini and a silky, buttery sauce infused with garlic, shallots, and a touch of heat from Fresno chili. Finished with fresh basil, bright lemon zest, and a generous sprinkle of Parmesan, this recipe delivers a perfect balance of spice, freshness, and richness. Ideal for a comforting yet elevated weeknight meal—and easily customizable with high-protein pasta for an extra boost.

A vibrant, flavor-packed pasta dish that combines tender, golden-seared chicken with crisp broccolini and a silky, buttery sauce infused with garlic, shallots, and a touch of heat from Fresno chili. Finished with fresh basil, bright lemon zest, and a generous sprinkle of Parmesan, this recipe delivers a perfect balance of spice, freshness, and richness. Ideal for a comforting yet elevated weeknight meal—and easily customizable with high-protein pasta for an extra boost.

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  • Prep time
    20 min
  • Cooking time
    20 min
  • Servings
    Portions 2
  • Difficulty
    Medium

Ingredients

For the Chicken:
For the Pasta:
  • 1/4 pound whole grain spaghetti
  • Kosher salt, for salted water and to taste
For the Broccolini and Buttery Sauce :
  • 1 tablespoon Salted Sticks
  • 2 cloves garlic, minced
  • ½ red Fresno chili pepper, seeded and thinly sliced (omit if heat sensitive)
  • 1 small shallot, thinly sliced
  • 4 ounces or 1 large bunch of broccolini, using just the top tender halves, cut larger pieces to match the sizes of the smaller pieces as needed
  • 2 tablespoons of fresh basil leaves, sliced thin
  • 1/2 cup low sodium chicken or vegetable stock
  • Zest and juice of 1 lemon
  • 2 tablespoons Original Spread
  • 4 tablespoons of freshly shredded Parmesan or more to taste

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–9 minutes. Drain and reserve ¼ cup of pasta water.
      2. Meanwhile, heat a skillet with 1 tablespoon of I Can’t Believe It’s Not Butter! Extra Creamy salted stick over medium heat. Season chicken with salt and black pepper on both sides. Sear chicken 3-4 minutes per side until golden.
      3. When chicken is just about finished cooking through to about 160 degrees, lower heat and add 1 tablespoon of I Can’t Believe It’s Not Butter! Original to the pan. With a spoon baste the chicken as it finishes cooking.
      4. Remove the chicken from the pan. Return the pan to the heat and do not wipe clean. Let the chicken rest for 5 minutes and slice into thin strips.
      5. In the same pan, bring the heat back to a medium heat and add 1 tablespoon of I Can’t Believe It’s Not Butter! Extra Creamy salted stick. Once melted sauté shallot, garlic, chili and broccolini and cook until fragrant and the broccolini begins to soften.
      6. Add stock, reserved pasta water, lemon juice and zest and reduce liquid to about half. Finish the sauce by stirring or whisking in the remaining 2 tablespoons of I Can’t Believe It’s Not Butter! Original to emulsify.
      7. To the pan, add the cooked pasta, chicken and basil, toss together with the sauce mixing well to coat evenly.
      8. Plate the pasta and garnish with freshly grated parmesan.

      Tip:

      For high protein:

      Swap the spaghetti pasta with your favorite high-protein pasta.


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