This soy butter pasta with chicken has a simple sauce made from Parmesan cheese, garlic, ginger, and soy sauce, and is topped with toasted breadcrumbs, green onions, and cilantro. Try not to eat all the buttery breadcrumbs before the dish is done!
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 3
Ingredients
- 8 ounces bucatini or linguine pasta
- 4 tablespoons salted butter, divided
- 1/4 cup panko breadcrumbs
- 1/8 teaspoon kosher salt
- 1 pinch red pepper flakes
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1/8 cup low-sodium soy sauce
- salt and freshly ground black pepper to taste
- 1/4 cup firmly packed grated Parmesan cheese
- 1/2 cup cubed cooked chicken
- 2 green onions , sliced
- 1/2 bunch cilantro, leaves only
Steps
- Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook until barely tender with a bite, 8 to 10 minutes, or about 1 minute less than recommended time. Drain and set aside.
- Meanwhile, in a saucepan, melt 1 tablespoon butter. Add panko, kosher salt, and pepper flakes. Stir frequently until breadcrumbs are a nice, soft golden brown, about 3 minutes. Remove breadcrumbs to a small bowl; set aside. Wipe out the saucepan and return to the stovetop.
- Melt remaining butter in the saucepan. Add garlic paste and ginger paste and cook for a few seconds. Pour in soy sauce; season with black pepper. Stir, then slowly add in the Parmesan cheese, stirring to prevent clumping. Add chicken to the sauce and cook until heated through, about 3 minutes.
- Add pasta to the sauce, mix thoroughly, and season with salt or pepper. Serve in bowls with green onion, cilantro, and breadcrumbs on top.
