Creamy Chilli Chicken Pasta

Spicy Chicken Pasta


Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • ½ packet of Radiatori Pasta
  • 4 Chicken thighs, deboned and cubed
  • 150 ml cream
  • ½ red onion, diced
  • 2 fresh red chillies
  • 2 cloves of garlic, minced
  • ¼ Mixed peppers, thinly sliced
  • 4 tbsps Bologonse sauce
  • 3 tbsps Passata
  • 1 tsp Tomato paste
  • 2 tbsps canned Chopped tomato
  • ¼ tsp cajun spice, cayenne pepper, chilli flakes, hot chilli powder
  • Cooking oil
  • 1 cup of cheese(grated cheddar and mozzarella)
  • 2 tbsps of freshly chopped parsley
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Cook the pasta in salted water per package instructions.


In a bowl, add chicken thighs, cajun, chilli flakes, cayenne pepper, hot chilli powder and mix to combine.


In a hot pan, add cooking oil and once it’s hot, add your chicken thighs to the pan and fry until golden brown on both side. About 5-8minutes. Set aside


Then in the same pan, add onions and sauté until soft. Add the garlic and chilli and cook for over a minute.


Add tomato paste and fry for 2 minutes, then the bolognese sauce, chopped tomatoes and passata and a bit of water. Cover and let the sauce simmer for 15minutes. Occasionally stirring.


Stir in the mixed peppers, chicken thighs and let it simmer for another 5minutes. 


Season with salt and pepper. Add extra cayenne in if you need more heat. Pour in the cream and stir to combine. Bring to a simmer for 2minutes.


Add the pasta to the sauce and combine. Then stir in the cheese (you can add more if you want) until it has melted.


Add parsley cover pot and let it rest on very very low heat for 5minutes. 


Serve hot ASAP you can top with more cheese if you want. There is never such a thing as too much cheese.



Creamy Chilli Chicken Pasta

Spicy Chicken Pasta


favorite
print
rate

Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • ½ packet of Radiatori Pasta
  • 4 Chicken thighs, deboned and cubed
  • 150 ml cream
  • ½ red onion, diced
  • 2 fresh red chillies
  • 2 cloves of garlic, minced
  • ¼ Mixed peppers, thinly sliced
  • 4 tbsps Bologonse sauce
  • 3 tbsps Passata
  • 1 tsp Tomato paste
  • 2 tbsps canned Chopped tomato
  • ¼ tsp cajun spice, cayenne pepper, chilli flakes, hot chilli powder
  • Cooking oil
  • 1 cup of cheese(grated cheddar and mozzarella)
  • 2 tbsps of freshly chopped parsley

Cook the pasta in salted water per package instructions.


In a bowl, add chicken thighs, cajun, chilli flakes, cayenne pepper, hot chilli powder and mix to combine.


In a hot pan, add cooking oil and once it’s hot, add your chicken thighs to the pan and fry until golden brown on both side. About 5-8minutes. Set aside


Then in the same pan, add onions and sauté until soft. Add the garlic and chilli and cook for over a minute.


Add tomato paste and fry for 2 minutes, then the bolognese sauce, chopped tomatoes and passata and a bit of water. Cover and let the sauce simmer for 15minutes. Occasionally stirring.


Stir in the mixed peppers, chicken thighs and let it simmer for another 5minutes. 


Season with salt and pepper. Add extra cayenne in if you need more heat. Pour in the cream and stir to combine. Bring to a simmer for 2minutes.


Add the pasta to the sauce and combine. Then stir in the cheese (you can add more if you want) until it has melted.


Add parsley cover pot and let it rest on very very low heat for 5minutes. 


Serve hot ASAP you can top with more cheese if you want. There is never such a thing as too much cheese.