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Cook the radiatori pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water if desired.

While the pasta cooks, season the bite-sized chicken thigh pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat 3 tablespoons extra-virgin olive oil in a large pan or Dutch oven over medium-high heat. Add the seasoned chicken to the hot pan and cook until nicely browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.

Reduce the heat to medium. Add the sliced garlic cloves and crushed red pepper to the same pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.

Add 1/4 cup drained capers to the pan. Return the cooked chicken to the pan.

Add the cooked radiatori pasta to the pan with the chicken and sauce.

Remove the pan from the heat. Incorporate 1/4 cup cold unsalted butter, cut into cubes, and 1/4 cup fresh lemon juice. Stir vigorously until the butter has melted and emulsified, creating a creamy sauce that coats the pasta and chicken. If the sauce seems too thick, add a splash of the reserved pasta water.

Stir in 2 ounces grated Parmesan cheese and 1/2 cup chopped fresh parsley until evenly distributed.

Serve immediately, garnishing with additional grated Parmesan cheese and fresh parsley if desired.


Cook the radiatori pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water if desired.

While the pasta cooks, season the bite-sized chicken thigh pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat 3 tablespoons extra-virgin olive oil in a large pan or Dutch oven over medium-high heat. Add the seasoned chicken to the hot pan and cook until nicely browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.

Reduce the heat to medium. Add the sliced garlic cloves and crushed red pepper to the same pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.

Add 1/4 cup drained capers to the pan. Return the cooked chicken to the pan.

Add the cooked radiatori pasta to the pan with the chicken and sauce.

Remove the pan from the heat. Incorporate 1/4 cup cold unsalted butter, cut into cubes, and 1/4 cup fresh lemon juice. Stir vigorously until the butter has melted and emulsified, creating a creamy sauce that coats the pasta and chicken. If the sauce seems too thick, add a splash of the reserved pasta water.

Stir in 2 ounces grated Parmesan cheese and 1/2 cup chopped fresh parsley until evenly distributed.

Serve immediately, garnishing with additional grated Parmesan cheese and fresh parsley if desired.
