For a vegetarian option, omit the chicken and add sautéed mushrooms or tofu. To enhance the flavor, try adding a splash of rice vinegar or a dash of sesame oil to the sauce. The toasted breadcrumbs can be made ahead of time and stored in an airtight container for up to 3 days.
Soy Butter Pasta with Chicken
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING3 People
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VIEWS3
Experience umami like never before with this Soy Butter Pasta, elevated with tender chicken and a symphony of Asian-inspired flavors. A luscious sauce of soy, garlic, ginger, and Parmesan coats every strand, while toasted panko breadcrumbs provide a delightful crunch. Fresh green onions and cilantro add a final flourish of freshness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol69 mg
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Fiber2 g
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Protein15 g
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Saturated Fat12 g
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Sodium932 mg
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Sugar1 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook until al dente, about 8-10 minutes, or 1 minute less than the package directions.
02
Step
3 mins
While the pasta cooks, melt 1 tablespoon of butter in a saucepan over medium heat. Add panko breadcrumbs, kosher salt, and red pepper flakes. Toast, stirring frequently, until golden brown and fragrant, about 3 minutes. Transfer to a bowl and set aside.
03
Step
3 mins
Wipe out the saucepan and melt the remaining 3 tablespoons of butter over medium heat. Add garlic paste and ginger paste and cook until fragrant, about 30 seconds. Pour in the soy sauce and season with black pepper. Stir well.
04
Step
1 mins
Reduce the heat to low and slowly whisk in the Parmesan cheese, ensuring it melts smoothly and the sauce remains creamy. Add the cooked chicken and heat through, about 3 minutes.
05
StepAdd the drained pasta to the sauce and toss to coat thoroughly. Season with salt and pepper to taste.
06
StepServe immediately in bowls, garnished with sliced green onions, fresh cilantro leaves, and the toasted panko breadcrumbs.
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