Spicy Creamy Chicken Pasta (Print Version)
# Ingredients:
→ Pasta and Protein
01 -
9 oz penne
02 -
14 oz chicken fillets, cut into bite-sized chunks
→ Aromatics and Spices
03 -
2 tbsp olive oil
04 -
4 garlic cloves, minced
05 -
1 shallot, finely chopped
06 -
1 tsp salt
07 -
1 tsp black pepper
08 -
1 tsp crushed red pepper flakes
09 -
1 tsp dried oregano
10 -
1 tsp dried sage
11 -
1 tsp sweet paprika
→ Sauce Ingredients
12 -
¼ cup chicken broth
13 -
2 tbsp tomato paste
14 -
1 tsp sambal oelek (adjust to taste)
15 -
5 ½ oz cherry tomatoes
16 -
1 ¾ cup puréed tomatoes
17 -
½ cup cream (20% fat)
→ Finishing Touches
18 -
2 oz grated Parmesan (plus more for serving)
19 -
2 tbsp chopped parsley
# Instructions:
01 -
Cook the penne according to package instructions until al dente. Drain and set aside.
02 -
Heat the olive oil in a large skillet over medium heat. Add the chicken chunks and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
03 -
In the same skillet, add the minced garlic and chopped shallot. Sauté until fragrant, about 1 minute.
04 -
Stir in the salt, black pepper, red pepper flakes, oregano, sage, and paprika. Cook for another minute to bloom the spices.
05 -
Pour in the chicken broth, tomato paste, sambal oelek, cherry tomatoes, and puréed tomatoes. Simmer for 5 minutes, allowing the flavors to meld together.
06 -
Stir in the cream and grated Parmesan until the sauce is smooth and creamy. Add the cooked chicken back into the skillet and combine well. Toss the cooked penne into the sauce, ensuring each piece is coated.
07 -
Transfer to serving plates, garnish with chopped parsley, and serve with additional grated Parmesan if desired.
# Notes:
01 -
This spicy recipe is a twist on the Italian pantry staple pasta called penne all’Arrabbiata, known for its generous use of chili peppers.
02 -
The dish gets its name from the delicious kick provided by the red pepper flakes.