Spicy Italian Chicken with Red Pesto Spaghetti, Crisp Leaves & Parmesan

Preheat the oven to 200 degrees for the chicken. Season the chicken breast with salt, pepper, chilli powder, and paprika according to taste.

Heat olive oil in a pan over medium heat. Once hot, add the seasoned chicken breast and sear on each side until golden, about 2-3 minutes per side.

Transfer the seared chicken to a baking dish. Sprinkle with brown sugar and bake in the preheated oven for 20 minutes, or until the chicken is cooked through.

While the chicken is baking, bring a large pot of salted water to boil for the spaghetti. Cook the spaghetti according to package instructions until al dente, then drain and set aside.

In the same pan used for the chicken, add a little more olive oil if needed and sauté the finely chopped garlic until fragrant. Add the red pesto, cream, and a pinch of dried chilli flakes (according to taste) to create the sauce.

Toss the cooked spaghetti in the pesto cream sauce until evenly coated. If the sauce is too thick, add a splash of water to reach desired consistency.

Serve the baked chicken sliced on a bed of red pesto spaghetti. Garnish with shaved Parmesan cheese, chopped walnuts, and mixed salad leaves on the side.