Spicy chicken pasta with dukkah crumbs

Packing a punch in heat and flavour, this spicy chicken pasta is a fantastic midweek dinner meal that can be whipped up in just 30 minutes. Sprinkle with dukkah crumbs for added tastiness.

  • 30 mins cooking
  • Serves 4
  • Print


  • 1 litre water
  • 300 gram chicken breast fillets
  • 375 gram dried spaghetti
  • 2 1/2 cup coarsely torn sourdough bread
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 3 clove garlic, crushed
  • 2 long red chillies, finely chopped
  • 8 drained anchovy fillets, finely chopped
  • 120 gram baby rocket leaves
  • 2 tablespoon roasted dukkah


  • 1
    Bring the water to the boil in a medium saucepan. Add chicken, return to the boil. Reduce heat; simmer, partially covered, for 10 minutes or until chicken is just cooked through. Remove chicken from water; cool for 10 minutes, then shred coarsely.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling water until just tender. Drain, reserving ½ cup cooking water. Return pasta to pan.
  • 3
    Process the bread until finely chopped.
  • 4
    Heat 2 Tbsp of the oil in a frying pan; cook onion, stirring, for 5 minutes or until softened. Add garlic, chilli and anchovies; cook, stirring, for 1 minute or until fragrant. Add chilli mixture to pasta with chicken, rocket and reserved cooking liquid; toss to combine.
  • 5
    Heat 2 Tbsp of the remaining oil in same frying pan over medium heat. Add breadcrumbs; cook, stirring, for 5 minutes or until golden. Stir in dukkah.
  • 6
    Sprinkle pasta with dukkah crumbs. Drizzle with remaining oil.


For a milder flavour, remove the seeds from the chillies. Instead of dukkah crumbs, you could top with chopped toasted pine nuts or pistachios.

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