Orange Chicken Pasta

Name: Orange Chicken Pasta
Total time: 30 min
Yield: 1 serving
Ingredients: 1 chicken breast; 1 orange; 100g pasta; 2 tablespoons olive oil; 1 clove garlic, minced; 1/4 teaspoon red pepper flakes; Salt and pepper to taste; Fresh parsley for garnish

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30 minTotal time

IntermediateDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Chicken breast Boneless, skinless chicken thighs, cut into thin strips
Fresh parsley Fresh basil, chopped
Red pepper flakes A small pinch of cayenne pepper

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein32 g

Carbohydrates54 g

Fat12 g

Fiber 4 g · Sugar 8 g · Sodium 420 mg

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A flavorful and tangy chicken pasta dish with a hint of citrus from fresh oranges.

Main Dish

Steps

Cook the pasta according to package instructions until al dente. Drain and set aside.
Meanwhile, slice the chicken breast into thin strips. Season with salt and pepper.
Heat olive oil in a pan over medium heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove from the pan and set aside.
In the same pan, add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
Squeeze the juice of the orange into the pan and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
Add the cooked pasta and chicken back into the pan. Toss to coat everything in the orange sauce.
Serve the orange chicken pasta garnished with fresh parsley.

Tips for Orange Chicken Pasta

Use a wide skillet so the orange juice can reduce without crowding the chicken and pasta.
The sauce should look lightly glossy and cling to the pasta; reducing it too far can make it sticky.
Zest the orange before juicing it for a brighter citrus aroma, and add the zest near the end.

Drink pairing

A dry, light-bodied rosé
Its crisp fruit character complements the orange while staying fresh alongside the chicken and pasta.

0% option: Sparkling water with a slice of orange

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the pasta may absorb some sauce, so it can become less glossy.