Creamy Chicken Chili Pasta, pasta with a kick. This fiery dish packs a punch whilst still delivering a creamy comforting dinner.
To ensure the heat and cream are perfectly balanced the red pepper flakes are cooked into the chicken and the tomato base. Then once the pasta is almost cooked it is stirred through the sauce so it soak ups the flavours before adding the cream to tame everything. Although heavy cream is pretty robust don’t let it come to a rapid boil as you could cause the sauce to split. It just needs to simmer gently.
The chicken is sprinkled with red pepper flakes and then cooked over a high heat so it gets some great colour and the charred edges add depth to the sauce. Cooking the chicken over a high heat also helps to stop it drying out.
Add extra red pepper flakes if you want to pack even more punch into the sauce. Start with 1/4 tsp and then taste the sauce. Remember it will be tamed down by the heavy cream.
Side: Serve this Creamy Chicken Chili Pasta with a peppery rocket and parmesan salad. The rocket will compliment the red pepper flakes whilst the parmesan will work well with the cream in the sauce.
Wine: This chili pasta needs a wine that can stand up to the heat. So go for a medium-dry wine like a Riesling or a Moscato d’Asti. Ideally serve them well-chilled. For those preferring a red then go for a Barbera or a Zinfandel.
Creamy Chicken Chili Pasta
- 2 chicken breasts
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 10 oz pasta (rigatoni/penne)
- 1 tbsp olive oil
- 4 garlic cloves , minced
- 1 can diced tomato (14.5 oz)
- 1/2 tsp dried basil
- 1 tsp red pepper flakes
- 1/2 cup heavy cream
- fresh basil
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.
Place a heavy skillet over a high heat and once it is hot add the chicken. Cook the chicken quickly until golden brown with the odd charred edge.
Reduce the heat under the skillet then add the extra oil and the crushed garlic. Stir well and then pour in the can of diced tomatoes, the dried basil and additional red pepper flakes. Bring to a simmer.
Once the pasta is cooked, reserve a cup of the cooking water and then drain.
Add the pasta to the tomato sauce and then pour over the heavy cream and 1/2 cup of the pasta cooking water.
Cook the pasta over a low heat for a minute or until the cream has heated through. Add extra pasta water if needed.
Serve garnished with fresh basil
Add an extra 1/2 tsp of red pepper flakes if you like it extra spicy.