Creamy Chili Chicken Pasta

31Min

4Servings

685Cal

MediumLevel

halal

#pasta#chicken#creamy#spicy#comfort food

Equipment

Mixing bowl

Large skillet

Large pot

Colander

Whisk

Serving plate

Ingredients

Chicken

boneless chicken breast (cubed)

450 g

garlic powder

5 g

paprika powder

5 g

Italian seasoning

3 g

chili powder

3 g

lemon juice

5 ml

salt

3 g

black pepper

1 g

olive oil

15 ml

Pasta

medium shell pasta

340 g

salt

10 g

Creamy Sauce

butter

45 g

garlic (minced)

15 g

all purpose flour

8 g

whole milk

240 ml

heavy whipping cream

240 ml

Calabrian chili paste

25 g

chicken bouillon powder

5 g

Parmesan cheese (grated)

50 g

mozzarella cheese

50 g

cheddar cheese

50 g

garlic powder

5 g

black pepper

2 g

salt

2 g

reserved pasta water

60 ml

Instructions

Season the chicken

In a bowl, season the chicken with garlic powder, paprika, Italian seasoning, chili powder, black pepper, lemon juice and salt.

2 min

Cook the chicken

Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove from the skillet and set aside.

8 minMedium-high heattimer 8 min

Chicken is done when internal temperature reaches 74°C

Cook the pasta

Bring a large pot of generously salted water to a boil. Cook the shell pasta until al dente according to the package directions. Reserve about 1/2 cup of pasta water, then drain.

10 mintimer 10 min

Reserve pasta water before draining - it helps emulsify the sauce

Sauté garlic

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30–60 seconds, until fragrant.

1 minMedium heattimer 1 min

Don't let garlic brown - it will become bitter

Make the roux

Whisk in the flour and cook for about 1 minute.

1 minMedium heattimer 1 min

Cook flour just until it loses raw smell - don't brown it

Add milk and cream

Slowly whisk in the whole milk and heavy cream until smooth. Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until slightly thickened.

3 minMedium heattimer 3 min

Add dairy slowly while whisking to prevent lumps

Season the sauce

Stir in the Calabrian chili paste, chicken bouillon powder, and garlic powder. Season with black pepper and taste before adding additional salt.

1 minMedium heat

Taste before adding salt - bouillon is already salty

Melt the cheeses

Reduce the heat to low or turn it off. Gradually add the Parmesan, mozzarella, and cheddar, stirring until melted and completely smooth.

2 minLow heattimer 2 min

Add cheese gradually and stir continuously to prevent clumping

Combine pasta and chicken

Add the cooked shell pasta and chicken to the sauce. Toss until everything is evenly coated. Add reserved pasta water, a tablespoon at a time, until the sauce reaches a silky, creamy consistency.

2 minLow heat

Add pasta water gradually - you may not need all of it

Serve

Top with freshly grated Parmesan, a drizzle of Calabrian chili oil, and freshly cracked black pepper. Serve immediately.

1 min

Serve immediately while hot for best texture

Original recipe

InstagramRecipe by @iramsfoodstory

Storage

Fridge: 2 days

Reheat: Microwave 2-3 minutes or skillet over medium heat

Best served fresh. Reheat gently to prevent sauce from separating.

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