Description
Spicy Chicken Pasta
Ingredients:
250g rotini pasta
2 tbsp olive oil
2 chicken breasts, cubed
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp red pepper flakes
1 tsp Italian seasoning
1 small onion, finely chopped
3 cloves garlic, minced
1 1/2 cups marinara sauce
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh parsley
Instructions:
Cook rotini pasta according to package instructions and set aside. In a large skillet, heat olive oil over medium-high heat. Add cubed chicken, season with salt, black pepper, paprika, red pepper flakes, and Italian seasoning. Cook until golden brown. Add chopped onion and garlic, sauté until fragrant. Pour in marinara sauce and chicken broth, simmer for 5 minutes. Add cooked pasta, stirring to coat evenly. Sprinkle with grated Parmesan cheese and fresh parsley. Serve hot.
Step-by-Step Guide
1. Prep & Cook Pasta: Bring a large pot of salted water to a boil. Add 250g rotini pasta and cook according to package directions until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
2. Season & Sear Chicken: While the pasta cooks, cube two chicken breasts. Pat them dry with a paper towel – this is key for browning. In a bowl, toss the chicken with 1/2 tsp each of salt, black pepper, paprika, red pepper flakes, and 1 tsp Italian seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
3. Build the Sauce: In the same skillet, add the finely chopped onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Pour in 1 1/2 cups marinara sauce and 1/2 cup chicken broth, scraping up any browned bits from the pan. Bring to a simmer.
4. Combine & Finish: Return the cooked chicken to the skillet. Let the sauce simmer for 5 minutes to thicken slightly and let flavors meld. Add the cooked pasta and toss everything until the pasta is evenly coated. Remove from heat.
5. Garnish & Serve: Sprinkle the pasta with 1/4 cup grated Parmesan cheese and 1 tbsp chopped fresh parsley. Toss once more and serve immediately.
Serving Suggestions
This hearty pasta pairs beautifully with a simple side salad dressed with a light vinaigrette to balance the richness. For a vegetable side, roasted asparagus or garlic bread are excellent choices. To elevate the meal, offer extra red pepper flakes and Parmesan cheese at the table for guests to adjust the heat and cheesiness to their liking.
How-to Summary
Cook pasta. Season and pan-sear cubed chicken until golden. Sauté onion and garlic in the same pan. Add marinara and broth, then simmer. Combine sauce, chicken, and pasta. Finish with Parmesan and parsley.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Penne, fusilli, or farfalle all work well as they hold the chunky sauce effectively.
How can I make this dish less spicy? Simply omit the red pepper flakes from the chicken seasoning. You can add a pinch to the sauce later if desired.
What can I use instead of chicken broth? Vegetable broth or even water mixed with 1/2 teaspoon of chicken bouillon are suitable substitutes.
Can I make this ahead of time? You can prep the components, but for best texture, combine and heat just before serving. The sauce may thicken; loosen it with a splash of broth when reheating.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a little added broth or water.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook pasta only to al dente, as it will continue to soften slightly when tossed with the hot sauce.
- Crowding the Pan: Avoid adding too much chicken at once. Cook in batches if needed to ensure proper searing and browning.
- Burning the Garlic: Add garlic after the onions are soft and cook only for 30 seconds to prevent a bitter taste.
- Skipping the Fond: Not scraping the browned bits (fond) from the pan when adding the liquid misses out on immense flavor.
Conclusion
This Spicy Chicken Pasta is a testament to how simple ingredients, when combined with proper technique, can create a restaurant-quality meal at home. The key lies in building layers of flavor: perfectly seared, well-seasoned chicken, a savory and slightly spicy tomato sauce, and the finishing touch of fresh herbs and cheese. By following this guide and avoiding common pitfalls, you’ll have a reliable, delicious, and satisfying dish that’s sure to become a weeknight favorite.