Spicy Chicken Pasta Recipe
This spicy chicken pasta is flavorful, easy, creamy, hearty, comforting, and delicious! This spicy pasta recipe is not too hot, so it’s great for everyone.
Servings: 5
Calories: 547kcal
Cost: £1.17
Ingredients
- 1 white onion, finely diced (£0.15)
- 350 g chicken breast, sliced into thin chunks (£3.00)
- 8 tbsp tomato puree (£0.65/2)=(£0.33)
- 3 cloves of garlic, minced (£0.39)
- 2-3 fresh chillies, finely chopped (£0.55)
- 500 g fusilli pasta (£0.75)
- 300 g frozen peas (£1.45/2)=(£0.73)
- 80 g cream cheese (£1.35)=(£0.68)
- 50 g Pecorino, finely grated (£1.35)
- Fresh basil torn to serve (£0.60)
Cupboard Essentials
- 1 tbsp olive oil
- 1 tsp chilli flakes optional extra
- Salt and pepper
Instructions
Note: Reserve 1 chilli to thinly slice as garnish
- Start by adding olive oil and onion into a non-stick frying pan. Season with salt and pepper and fry over a medium to low heat for 4 minutes.
- Next, add the chicken, garlic, tomato puree, garlic and fresh chillies into the pan. Fry for around 7 minutes over a low heat, until the tomato puree deepens in colour.
- During this time, cook your fusilli in heavily salted boiling water for the time stated on the packet, minus two minutes. Steam the peas over the pasta.
- Before draining your fusilli, reserve 400ml of pasta water.
- To the frying pan, add the cream cheese and stir to combine. Pour 300ml of the pasta water while stirring continuously. Add the undercooked pasta and pecorino into the pan and stir to combine.
- Add the extra 100 ml of pasta water if needed, then top with fresh basil, the reserved sliced chillies and an extra sprinkle of pecorino. Dive in!
Notes
- Allow cooked chicken to rest for juiciness; resting redistributes juices for moist slices.
- Add cayenne powder (start with 1/8 tsp) for extra heat in spicy chicken pasta; adjust to taste.
- Opt for ½ cup heavy cream over sour cream for a decadent twist in the creamy sauce.
Nutrition
Calories: 547kcal | Carbohydrates: 58g | Protein: 36g | Fat: 15g