Pan-Seared Chicken and Pappardelle in Spicy Calabrian Pan Sauce with Charred Broccolini

Prep the ingredients: Pat dry 8 raw boneless skinless chicken thighs with paper towels (do not wash chicken). Season both sides of the chicken with 1.5 tsp kosher salt and 1 tsp black pepper. Trim the tough bottom ends of 2 bunches of fresh broccolini. Mince 1 shallot and 6 cloves of garlic (keep 2 minced garlic cloves separate for the garlic bread). Finely chop 1/4 cup of fresh flat-leaf parsley. Grate 1/2 cup of Parmigiano-Reggiano cheese. Slice 1 loaf of ciabatta bread in half horizontally.

Sear the chicken: Heat 2 tbsp olive oil in a large, wide skillet over medium-high heat. Add the seasoned chicken thighs in a single layer. Sear without moving for 5 to 6 minutes until a deep golden-brown crust forms. Flip and cook for another 5 to 6 minutes until the internal temperature reaches 165°F. Transfer the chicken to a plate to rest, leaving the rendered fat and browned bits (fond) in the skillet.

Boil the pasta: Bring a large pot of water to a rolling boil and season with 2 tbsp kosher salt. Add 12 oz of dry pappardelle pasta and cook for 6 to 7 minutes, or until it is about 2 minutes shy of package directions for al dente (it should still have a firm chalky bite in the center). Keep the pot on low heat next to your skillet; do not drain the pasta.

Char the broccolini: While the pasta cooks, heat 1 tbsp olive oil in a separate cast-iron or heavy skillet over medium-high heat. Add the trimmed broccolini in a single layer and sear for 3 to 4 minutes per side until tender-crisp and beautifully charred. Squeeze the juice of 1/2 of the lemon over the hot broccolini, season with a pinch of salt, and transfer to a serving plate.

Bake the garlic bread: Preheat your oven's broiler to high. Mix 2 tbsp of softened butter with the 2 reserved minced garlic cloves. Spread the garlic butter evenly over the cut sides of the sliced ciabatta loaf. Place under the broiler for 2 to 3 minutes until golden brown and toasted. Slice into thick pieces.

Build the pan sauce: Set the chicken skillet over medium heat. Add the minced shallot and 4 minced garlic cloves to the chicken drippings. Sauté for 1 to 2 minutes until soft and fragrant. Add 2 tbsp Calabrian chili paste and stir to combine. Pour in 1/2 cup dry white wine to deglaze, scraping up all the caramelized fond from the bottom of the pan. Simmer for 3 minutes until the wine is reduced by half, then pour in 1 cup of unsalted chicken stock and simmer for an additional 3 minutes.

Finish the pasta in the sauce: Using tongs, transfer the undercooked pappardelle directly from the boiling water into the simmering skillet with the pan sauce. Pour in 1/2 cup of the hot, starchy pasta cooking water and add 4 tbsp of chilled, cubed unsalted butter. Toss and stir the pasta vigorously over medium heat for 2 minutes. The constant tossing will emulsify the starch, butter, and pan juices into a glossy, velvety sauce. If the sauce gets too thick, add another splash of pasta water.

Assemble and serve: Slice the rested chicken thighs into thin strips. Stir the chicken, any accumulated resting juices, 1/2 cup grated Parmigiano-Reggiano, 1/4 cup chopped parsley, and the zest of 1/2 of the lemon directly into the pasta. Toss for 1 final minute to melt the cheese and coat the chicken. Divide the pasta and chicken among four bowls, and serve immediately alongside the charred broccolini and warm garlic ciabatta.