Creamy Chicken Chili Pasta Recipe
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
583 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Chicken Chili Pasta Recipe
Description
The Creamy Chicken Chili Pasta Recipe starts by seasoning bite-sized chicken pieces with red pepper flakes and olive oil, then quickly pan-searing them to develop a golden crust with some charred edges. Meanwhile, rigatoni or penne pasta is cooked until just firm to the bite, so it can finish cooking in the sauce without getting mushy. The sauce is made by sautéing garlic with brown sugar and olive oil, then simmering diced tomatoes infused with basil and additional red pepper flakes. Finally, the cream is stirred in, coating the pasta and chicken and creating a rich, velvety texture.
The flavor profile includes the mild heat from red pepper flakes balanced by the sweetness of brown sugar and the aromatic complexity of garlic and basil. The chicken’s seared edges add texture contrast to the soft pasta and creamy sauce. This dish works well as a satisfying main course for dinner and can be served as-is without extra sides.
Adding extra red pepper flakes increases the spiciness level for those who prefer a more pronounced heat. The recipe notes suggest adjusting the red pepper flakes to taste while keeping the overall balance of flavors.
Ingredients
For the Chicken
- 2 chicken breast
- ½ teaspoon red pepper flakes - see note 1
- 1 tablespoon olive oil
For the pasta and Sauce
- 12 oz pasta - rigatoni/penne
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- 4 garlic minced, cloves
- 1 can diced tomato (14.5 oz/400g can)
- ½ teaspoon basil dried
- 1 teaspoon red pepper flakes
- salt
- black pepper
- 1 cup heavy cream
- basil fresh
Instructions
- Cut the chicken up into small bite-sized pieces and season with the red pepper flakes and the olive oil. Set aside.
- Bring a big pan of water to the boil, salt it generously and add the pasta and cook for 2 minutes less than the packet suggests. (It will cook for longer in the sauce)
- Place a heavy skillet over high heat and once it is hot add the chicken. Cook the chicken quickly until golden brown with the odd charred edge, it doesn't need to be cooked through as it will finish cooking in the sauce.
- Reduce the heat under the skillet then add the extra oil, brown sugar and the crushed garlic and spinkle with a little salt and pepper. Stir well and then pour in the can of diced tomatoes, the dried basil, and additional red pepper flakes. Bring to a simmer and cook for 5 minutes or until the pasta has cooked.
- Once the pasta is cooked, reserve a cup of the cooking water and then drain.
- Add the pasta and cream to the tomato and stir everything together until well coated, thinning the sauce with pasta water as needed. (usually ¼-½ cup is needed)
- Cook the pasta over high heat for two minutes or until the cream has heated through and the sauce has thickened around the pasta. Add extra pasta water if needed.
- Serve garnished with fresh basil
Notes
- Increase the amount of red pepper flakes by ½ teaspoon if a spicier dish is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 60g | 20% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 113mg | 38% |
| Sodium | 306mg | 13% |
| Potassium | 813mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 77mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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