If you’re looking for a restaurant-worthy weeknight dinner that’s easy, vibrant, and absolutely jam-packed with flavor, Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs checks every single box. Wide ribbons of pasta get coated in a garlicky, spicy chili oil, tossed with caramelized smashed broccoli, and finished with the dreamiest buttery Parmesan sauce. Top it all off with a jammy soft-boiled egg and a sprinkling of fresh herbs, and you have a dish that looks gorgeous and tastes even better. Trust me, you’ll be coming back for seconds—if there are any leftovers!
Ingredients You’ll Need
This recipe keeps things simple but delivers big on taste, thanks to a handful of thoughtfully selected ingredients. Each one plays a specific role: from the deep-green broccoli adding texture to the yolky eggs that create a creamy sauce right in your bowl. Don’t skimp on quality where you can, and let these ingredients shine!
- 12 ounces pappardelle pasta: The wide, flat noodles soak up every drop of the garlicky sauce, making each bite satisfying.
- 4 cups broccoli florets: Fresh broccoli adds both crunch and vibrancy—smashing them really brings out their nutty flavor.
- 3 tablespoons olive oil, divided: Go for a good-quality extra virgin; this forms the backbone of your chili garlic sauce.
- 4 cloves garlic, minced: The star of the show, adding bold, aromatic punch throughout the dish.
- 1/2 teaspoon red pepper flakes: These add a gentle, lingering heat. Feel free to ramp up if you love more spice!
- 2 tablespoons unsalted butter: Melts into the sauce, adding silkiness and round, rich flavor.
- 1/4 cup grated Parmesan cheese: The salty, creamy finish that brings everything together—plus extra for serving.
- 4 large eggs: Soft-boiled eggs provide those irresistible jammy yolks that make the sauce luxurious.
- Salt and black pepper to taste: Don’t forget to season all the layers for depth.
- 2 tablespoons chopped fresh parsley: Sprinkled at the end, it gives color and a fresh, herbal lift.
- Extra grated Parmesan for serving: It’s hard to argue with a little more cheese!
How to Make Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs
Step 1: Blanch the Broccoli
Start by bringing a big pot of salted water to a rolling boil. Drop in those broccoli florets and cook them for just 3 to 4 minutes until they’re bright green and fork-tender but not mushy. Use a slotted spoon to scoop them out and set them aside—the broccoli will finish its journey in the skillet, where it transforms into crispy-edged, flavor-packed magic.
Step 2: Cook the Pasta
In the same water (no need to waste a good, seasoned base!), add your pappardelle. Cook it according to the package until al dente, keeping an eye on it so those wide noodles stay perfectly chewy and not overcooked. Don’t forget to save about half a cup of that starchy pasta water before you drain—the secret to a luscious sauce later on!
Step 3: Smash and Sauté the Broccoli
While the pasta boils, pour 2 tablespoons of olive oil into a large skillet over medium-high heat. Add your blanched broccoli florets and gently press them down with a spatula—just enough to break them apart, not totally mash. Let the broccoli cook for 3 to 4 minutes until you see crispy, caramelized spots forming. This step brings out a deep, almost roasted flavor you won’t want to skip!
Step 4: Make the Chili Garlic Oil
Push the smashed broccoli out to the edges of the pan, then add that last tablespoon of olive oil right into the center. Immediately toss in the minced garlic and red pepper flakes, stirring until everything is fragrant—usually about 30 seconds. Let the oil bloom; it’s your aromatic foundation for the entire Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs experience.
Step 5: Toss the Pasta Together
Drain the pasta and add it to the skillet with the broccoli and chili garlic oil. Stir in the unsalted butter and grated Parmesan until they melt into a glossy sauce. If the mixture seems a little thick or dry, pour in some reserved pasta water a splash at a time—it’ll loosen things up and make your sauce silky. Season with salt and black pepper to taste.
Step 6: Soft-Boil the Eggs
While everything else comes together, gently bring a small pot of water to a boil. Lower in the eggs and set a timer for 6 minutes—this gives you those dreamy, jammy yolks. Once they’re done, pop them into an ice bath, peel, and slice them in half to reveal the magic inside.
Step 7: Assemble and Serve
Portion your Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs into bowls. Nestle the soft-boiled egg halves over each serving, scatter chopped parsley, and finish with extra Parmesan. Eager forks are optional but encouraged!
How to Serve Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs
Garnishes
Garnishing is where the fun really begins! A final snowfall of grated Parmesan adds creaminess, while a sprinkle of bright parsley brings a pop of color and freshness to every forkful. If you want even more zip, add an extra pinch of chili flakes on top. You can also drizzle with a hint more olive oil for a glossy finish—it makes each bowl of Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs look as appetizing as it tastes.
Side Dishes
This dish stands strong on its own, but you can make it a feast with a crisp arugula salad dressed simply with lemon and olive oil, or a side of warm, crusty bread to mop up any leftover sauce. Roasted asparagus or blistered cherry tomatoes also pair beautifully with Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs for a seasonal nod.
Creative Ways to Present
For a playful touch, twirl the pappardelle into nests and nestle them on fancy plates, topping each with a perfectly halved egg. Serve the pasta family-style in a big, shallow platter for an inviting, abundant look, or try assembling individual bowls topped with microgreens for a brunch-worthy presentation. A drizzle of basil oil or homemade chili crisp adds another layer of interest if you’re feeling adventurous!
Make Ahead and Storage
Storing Leftovers
Leftover Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs will keep well in the fridge for up to 2 days. Store the pasta and broccoli in one container and the eggs in a separate airtight container to preserve their texture. When you’re ready to enjoy again, it’s almost as good as fresh—just hold off on those last-minute garnishes until serving.
Freezing
It’s best not to freeze the eggs, as their delicate yolks can become rubbery. However, you can freeze the pappardelle and broccoli in a sealed container for up to a month. Defrost overnight in the fridge for the best results. Fresh garnishes and new soft eggs will bring the dish back to life!
Reheating
To reheat, add a splash of water or broth to the pasta before gently warming in a skillet over medium-low heat. This helps the sauce stay silky. Add the eggs at the very end, just to warm through, so you don’t overcook those beautiful yolks. Finish with a fresh flourish of parsley and Parmesan to revive the flavors.
FAQs
Can I make Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs gluten-free?
Absolutely! Simply swap out the regular pappardelle for your favorite gluten-free pasta. There are some excellent wide noodle options available, and the rest of the steps remain unchanged—meaning you can enjoy this dish even if you’re gluten-sensitive.
What if I don’t have pappardelle—can I use a different pasta?
Sure thing! While pappardelle’s wide, flat shape clings to the sauce beautifully, you can use fettuccine, tagliatelle, or even a good-quality linguine. Just adjust the cooking time as needed and enjoy every bite of your Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs spin-off.
How can I make the dish even spicier?
If you love a little extra heat, feel free to double the amount of red pepper flakes, or add a small spoonful of chili crisp oil during the final toss. It jazzes up your Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs and is guaranteed to wake up your tastebuds!
Can I add a protein to this recipe?
Absolutely—shrimp, grilled chicken, or even crispy tofu would make wonderful add-ons. Just cook your protein separately, then add it to the skillet when you combine everything. The creamy eggs and chili garlic sauce are super versatile and complement almost any protein.
Is this dish kid-friendly?
It’s a hit with adventurous eaters, but if you’re serving younger kids or spice-sensitive folks, simply reduce or skip the chili flakes and let everyone add their own at the table. You still get the savory, cheesy goodness without the heat!
Final Thoughts
If you’ve been itching for a pasta night upgrade, Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs delivers with elegance and ease. Every element brings something to the table—spice from chili, richness from the eggs, and bright green broccoli for that touch of wholesome. Trust me, this one’s set to become a staple in your kitchen, so go ahead and give it a try soon!
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Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs recipe combines the bold flavors of garlic and red pepper with tender broccoli, creamy eggs, and Parmesan cheese tossed with pappardelle pasta. A satisfying and flavorful vegetarian Italian dish perfect for a cozy dinner.
Ingredients
Pappardelle Pasta:
12 ounces
Broccoli Florets:
4 cups
Olive Oil:
3 tablespoons divided
Garlic:
4 cloves, minced
Red Pepper Flakes:
1/2 teaspoon
Butter:
2 tablespoons unsalted
Parmesan Cheese:
1/4 cup grated
Eggs:
4 large
Salt and Black Pepper:
to taste
Fresh Parsley:
2 tablespoons chopped
Extra Parmesan:
for serving
Instructions
- Boil Water and Cook Broccoli: Boil salted water, add broccoli, cook for 3-4 minutes, then remove and set aside.
- Cook Pasta: Cook pappardelle in the same pot.
- Saute Broccoli: Smash broccoli in a skillet with olive oil until browned.
- Prepare Garlic Oil: Cook olive oil, garlic, and red pepper flakes until fragrant.
- Toss Pasta: Combine pasta, butter, and Parmesan in the skillet.
- Boil Eggs: Soft-boil eggs for 6 minutes, then peel and slice.
- Serve: Top pasta with broccoli, eggs, parsley, and Parmesan.
Notes
- Add more chili flakes for extra spice.
- Broccolini or asparagus can be substituted for broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg
