Orange & Chicken Pasta

This pasta brings together a delightful balance of the familiar and the unexpected. Tender strips of chicken are gently simmered in a silky cream sauce, brightened with tangy, aromatic notes of lemon and orange. A splash of Cointreau deepens the citrus flavor, adding an elegant twist. Tossed with al dente pasta, fresh basil, Parmesan, and just a hint of chili heat, the result is a rich and vibrant dish that feels both comforting and refreshingly unique.

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You will need

14 oz (400 g) rigatoni pasta

14 oz (400 g) chicken tenderloins, rinsed, patted dry, cut into thirds

⅔ cup (150 ml) cornstarch

2 tsp (10 ml) Old Bay seasoning

2 tbsp (30 ml) + 2 tbsp (30 ml) olive oil

2 tbsp (30 ml) + 2 tbsp (30 ml) butter

¾ cup + 1 tbsp (200 ml) shallots, finely chopped

1½ tbsp (22½ ml) garlic, finely chopped

1 tbsp (15 ml) medium-hot red chili, finely chopped (adjust to taste and chili heat)

⅔ cup (150 ml) tomato paste

½ tsp (2½ ml) finely grated lemon zest

1 tbsp (15 ml) finely grated orange zest

2 tbsp (30 ml) freshly squeezed lemon juice

⅔ cup (150 ml) freshly squeezed orange juice

3 tbsp + 1 tsp (50 ml) Cointreau (or another orange liqueur)

1 chicken bouillon cube

1¼ cups (300 ml) heavy cream (40% fat)

1¼ cups (300 ml) reserved pasta cooking water

Salt

Freshly ground black pepper

Pul biber (Aleppo pepper) or peperoncino, to taste for more heat (optional)

1¼ cups (300 ml) Parmesan cheese, finely grated

1 oz (25 g) cold butter, diced

⅔ cup (150 ml) fresh basil leaves

For Serving:

Parmesan, finely grated

Freshly grated orange zest

Fresh basil leaves

Freshly ground black pepper

Red chili, finely sliced

How to make it

1. Fill a large pot with water and bring to a boil. When the water is boiling, add salt and pasta (see *tip 1 below) and cook until the pasta is al dente according to the package instructions. Drain but reserve 1¼ cups (300 ml) of pasta water.

14 oz (400 g) rigatoni pasta

2.  Prepare all the ingredients that need to be grated, juiced, and chopped. Place the shallot, garlic, and chili in one bowl, the grated lemon and orange zest in another bowl, the lemon and orange juice in a third bowl, and the Parmesan cheese in its own bowl.

¾ cup + 1 tbsp (200 ml) shallots, finely chopped

1½ tbsp (22½ ml) garlic, finely chopped

1 tbsp (15 ml) medium-hot red chili, finely chopped (adjust to taste and chili heat)

½ tsp (2½ ml) finely grated lemon zest

1 tbsp (15 ml) finely grated orange zest

2 tbsp (30 ml) freshly squeezed lemon juice

⅔ cup (150 ml) freshly squeezed orange juice

1¼ cups (300 ml) Parmesan cheese, finely grated

3. Rinse the chicken fillets, pat dry, and cut each filé into three strips. Season with salt, pepper, and Old Bay seasoning on all sides. Let the chicken sit with the seasoning for about 10 minutes.

14 oz (400 g) chicken tenderloins, rinsed, patted dry, cut into thirds lengthwise

Salt

Freshly ground black pepper

2 tsp (10 ml) Old Bay seasoning

4.  Measure out cornstarch on a plate. Season with salt and pepper and mix well. Coat the chicken evenly in the cornstarch, shaking off any excess. Let the chicken rest for 10 minutes.

⅔ cup (150 ml) cornstarch

Salt

Freshly ground black pepper

5. Heat a large sauté pan or frying pan with olive oil and butter. Add the chicken when the butter has stopped sizzling and fry over medium-high heat until nicely browned on all sides. Remove them and place them on a clean plate.

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) butter

6. Add more butter and olive oil and sauté the shallot, garlic, and chili until softened but not browned.

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) butter

¾ cup + 1 tbsp (200 ml) shallots, finely chopped

1½ tbsp (22½ ml) garlic, finely chopped

1 tbsp (15 ml) medium-hot red chili, finely chopped (adjust to taste and chili heat)

7. Add tomato paste and cook for a couple of minutes. Stir frequently.

⅔ cup (150 ml) tomato paste

8.  Add the lemon and orange zest and stir. Add the lemon and orange juice, Cointreau, and the chicken bouillon cube. Stir and simmer for about 10 minutes or until the liquid has reduced by about half.

½ tsp (2½ ml) finely grated lemon zest

1 tbsp (15 ml) finely grated orange zest

2 tbsp (30 ml) freshly squeezed lemon juice

⅔ cup (150 ml) freshly squeezed orange juice

3 tbsp + 1 tsp (50 ml) Cointreau (or another orange liqueur)

1 chicken bouillon cube

9.  Add cream and ¾ cup + 1 tbsp (200 ml) of pasta water. Let simmer for a couple of minutes. Add the chicken fillets and simmer until the sauce has thickened slightly and the chicken is cooked through.

1¼ cups (300 ml) heavy cream (40% fat)

¾ cup + 1 tbsp reserved pasta cooking water

Cooked chicken

10. Add the cooked pasta and let simmer for a couple of minutes while stirring. Add more pasta water if needed.

Cooked rigatoni pasta

More pasta water if needed

11. Stir in Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed and if desired, add pul biber or peperoncino for more heat.

1¼ cups (300 ml) Parmesan cheese, finely grated

Salt

Freshly ground black pepper

Pul biber (Aleppo pepper) or peperoncino, to taste for more heat (optional)

12.  Add cold butter and stir until melted.

1 oz (25 g) cold butter, diced

13. Gently fold in basil and plate on individual dishes.

⅔ cup (150 ml) fresh basil leaves

14. Top with grated Parmesan, a little grated orange zest, some basil leaves, and thinly sliced red chili. Grind over some black pepper and serve immediately with a fresh green salad.

Parmesan, finely grated

Freshly grated orange zest

Fresh basil leaves

Freshly ground black pepper

Red chili, finely sliced

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Tip and Tricks

Tip 1: Use ½ tablespoon (10 g or 7 ½ ml) of salt for every 1 quart (1 liter) of water. For 3.2 quarts (3 liters) of water, use 1½ tablespoons (30 g or 22 ½ ml) of salt. Add the salt only after the water has come to a boil, as adding it earlier can increase the time it takes for the water to boil.