Chicken with Chili Pasta
Get ready to elevate your pasta night with this irresistible Chicken with Chili Pasta recipe! Tender, golden-browned chicken breasts pair perfectly with a creamy, spicy sauce infused with garlic, red chili flakes, and smoked paprika. Sweet cherry tomatoes add a burst of fresh flavor, while Parmesan cheese and fresh basil lend a rich, aromatic finish. Served over a bed of al dente spaghetti, this dish strikes the perfect balance of heat, creaminess, and comfort. Ready in just 40 minutes, it's an easy, flavorful dinner that’s sure to impress your family or guests. Garnish with fresh basil and optional red chili slices for a restaurant-quality presentation that’s both bold and satisfying.
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Recipe Information
Ingredients
- 2 pieces (around 1 pound total) chicken breast
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1.5 cups (halved) cherry tomatoes
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 8 ounces spaghetti or any long pasta
- 0.25 cup (chopped, plus extra for garnish) fresh basil
- 1 piece (sliced) red chili (optional, for garnish)
Instructions
Begin by preparing the chicken. Pat the chicken breasts dry with paper towels and, if desired, pound them slightly to an even thickness for even cooking.
Season both sides of the chicken with a mixture of salt, pepper, and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and add minced garlic along with the red chili flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Pour in the chicken broth and heavy cream. Stir well to combine, bringing the mixture to a gentle simmer. Allow it to simmer for 2-3 minutes to slightly thicken.
Stir in the grated Parmesan cheese and chopped fresh basil. Adjust the seasoning with additional salt and pepper if needed.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain the pasta.
Slice the rested chicken breasts thinly across the grain.
Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve the pasta topped with the sliced chicken. Garnish with additional fresh basil, sliced red chili (if using), and more Parmesan cheese, if desired.
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 6013 mg | 261% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.9 g | ||
| Protein | 280.1 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3450 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
