Creamy Spicy Chicken Pasta
Creamy spicy chicken pasta has just the right amount of heat combined with a creamy sauce and tender chicken for a hearty and satisfying meal. The spicy pasta sauce's complex flavors are a luscious, tomato-y and full-flavored addition to spicy chicken linguine.
Servings: 4 servings
Ingredients
- 8 oz. linguini pasta
- 1½ lb. chicken tenderloins
- 1 tbsp. olive oil
- shaved parmesan cheese for garnishing
- chopped parsley for garnishing
Chicken Seasoning
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ½ tsp salt
- 1 tsp smoke paprika
- ½ tsp black pepper
Creamy Spicy Sauce
- 1 tbsp. butter
- 1 small onion finely diced, about 1 cup
- 6 cloves garlic minced
- ½ cup sundried tomato in oil, drained, julienned
- ¼ cup tomato paste
- ⅔ cup parmesan cheese grated
- 1½ cup chicken broth low sodium
- 1 cup heavy cream
- ¼ cup sriracha sauce
- ¾ tsp black pepper more or less to taste
- 1 tsp. onion powder
- 1 tsp garlic powder
- ¾ tsp salt
- ¼ cup fresh chopped parsley
Instructions
- Cook pasta al dente according to package instructions.
- In a bowl, seasoning the chicken with the chicken seasoning.
- In a large shallow pan, heat up 1 tbsp. of olive oil over medium heat. Pan sear the chicken tenderloins on each side for 5 minutes, or until full cooked. Transfer to a plate, cover with foil wrap and cube when it cools down.
- In the same pan, melt the butter. Pan sear the diced onions and cook until translucent. Add in the sundried tomato and sauté for another minute.
- Add in the sriracha sauce, tomato sauce, spices and combine everything together. Sauté for another minute and add in the heavy cream and chicken broth.
- Mix well and cover to simmer on low heat for about 5 minutes. Once the sauce has simmered, add in the cooked pasta, cubed chicken, parmesan cheese and chopped parsley.
- Mix everything together very well to coat and cover to cook on low heat again for 3-4 more minutes.
- Remove from heat, garnish with some chopped parsley and shaved parmesan cheese and serve.
Notes
- Cook the pasta to al dente as it will continue to cook slightly when added to the sauce.
- If the pasta is done before the sauce, drain it and toss with a bit of oil to prevent sticking.
- Season the pasta water with salt.
- Substitute gluten free pasta if desired.
- Reserve some of the pasta water to loosen the sauce if necessary.
- Cook the chicken tenders whole and chop them into chunks just before serving.
- Use leftover chicken or rotisserie chicken if preferred.
- Adjust the amount of sriracha to control the spiciness of the dish.
- Top with fresh herbs before serving.
Nutrition
Calories: 802kcal | Carbohydrates: 63g | Protein: 54g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 1772mg | Potassium: 1685mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2079IU | Vitamin C: 31mg | Calcium: 300mg | Iron: 4mg