Shishito Pepper & Chicken Spaghetti

Shishito Pepper and Chicken Spaghetti

Shishito peppers and roasted chicken combine with lime juice and cream for the pasta with an untraditional flavor profile. Shishito peppers are a long thin Japanese pepper that is medium-hot with one in ten of the peppers being spicier.


  • Fresh spaghetti
  • Heavy cream
  • Olive oil
  • Butter
  • Chicken stock
  • Garlic cloves
  • Shishito peppers
  • Sprigs cilantro
  • Limes
  • Grated parmigiano
  • Shaved parmigiano


  • 2-6 qt. pots
  • chef’s knife
  • large metal cooking spoon or large metal spatula
  • pasta strainer or basket
  • metal tongs or cooking spoon
  • garlic press (optional if you prefer to use knife)
  • cookie sheet



STEP 1: Fill 6 qt. pot 2/3 of the way with water.

STEP 2: Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)

STEP 3: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.

STEP 4: Mince garlic with chef’s knife or push through garlic press.

STEP 5: Juice lime. Set aside.

STEP 6: Thinly slice chicken. Spread out on a cookie sheet and pat dry.

STEP 7: Remove stem from shishito peppers and thinly slice into rounds.

STEP 8: Remove cilantro leaves from stem.

STEP 9: “Fluff pasta” Loosen up noodles with fingers before cooking.



STEP 1: Heat olive oil over medium-high heat until shimmering. Add thinly sliced chicken. Season with salt and pepper. Do not stir.

STEP 2: Sear chicken 3-4 minutes without stirring. Once chicken is lightly browned, flip to sear second side.

STEP 3: Add shishito peppers. Do not stir.

STEP 4: Once second side of chicken is seared and chicken begins to release from pan, stir.

STEP 5: Continue stirring shishito peppers until they have become fragrant and are caramelized (2-3 minutes). Turn heat to medium low.

STEP 6: Add minced garlic and stir until garlic is lightly browned. (Do not over brown garlic, it will get bitter.)

STEP 7: Add chicken stock to pan. Reduce until almost dry (1-2 minutes)

STEP 8: Add heavy cream and reduce by half (2-4 minutes).

STEP 9: Add lime juice, butter and grated parmigiano. Stir to make sure all ingredients are incorporated.

STEP 10: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.

STEP 11: Cook pasta 2-3 minutes or until desired al dente.

STEP 12: Strain pasta and add noodles to the sauce.

STEP 13: Toss or stir until all noodles are coated with sauce.

STEP 14: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water.

STEP 15: Add salt and pepper to taste.

STEP 16: Transfer to pasta dish and garnish with shaved parmigiano and cilantro.

STEP 17: Enjoy your pasta!


Chianti Classico is wine made of mostly the sangiovese grape grown in the Tuscan hills between Sienna and Florence. It is a smooth medium-bodied red.


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