Everyone make space on the table for a new crowd-pleaser, because this simple spaghetti is a proper sensation. A little butter-cooked chicken gets tossed with pasta and rocket, which is delicious enough, but what makes this dish top-shelf is the crunchy sprinkling of parmesan breadcrumbs. The Italians call 'pangrattato' and we call it perfection
Cook pasta in a saucepan of boiling, salted water for 11 minutes or until al dente. Drain pasta, reserving 125ml (½ cup) pasta cooking water. While pasta is cooking, continue with step 2.
Heat olive oil in a frypan over medium-high heat. Add panko breadcrumbs and cook, stirring, for 3–4 minutes or until golden. Remove from pan and set aside to cool slightly. Stir through parmesan. Wipe out frypan.
Slice chicken into thirds, season with salt and pepper and toss in flour. Melt butter in a frypan over medium heat. Add chicken and cook for 7–8 minutes or until caramelised. While chicken is cooking, continue with step 4.
Rinse and roughly chop parsley. Zest lemon. Peel and crush garlic.
Add garlic and lemon zest to pan and stir for 30 seconds or until fragrant. Add spaghetti, most of the parsley (reserving some to serve), rocket, most of the reserved pasta water and ½ the parmesan breadcrumbs to pan and use tongs to combine until pasta is warmed through. Season with salt and pepper.
Cut lemon into wedges. Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with remaining parmesan breadcrumbs and reserved parsley. Serve with lemon wedges and salad.