Description
This Spicy Chicken Pasta features tender chicken breast seasoned with smoked paprika and cayenne, tossed with linguine in a creamy, tomato-infused sauce packed with sun-dried tomatoes, garlic, and a hint of white wine. Finished with Parmesan and fresh parsley, it’s a flavorful, satisfying dish perfect for date night or an impressive dinner that delivers the right amount of heat without overpowering the complex flavors.
Ingredients
Scale
For the Chicken
- 2 tsp Olive Oil
- 1/2 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 x 9oz / 250g Chicken Breast, brought close to room temperature
For the Pasta & Sauce
- 1 tbsp Butter
- 1 small Onion, finely diced
- 1 tsp finely diced Garlic (approx 1 large clove)
- 1/2 tsp Chilli Flakes (or less to taste)
- 6 Sun Dried Tomatoes, finely diced (~2oz/60g)
- 1/4 cup / 60ml Dry White Wine (see notes for substitution)
- 7oz / 200g Linguine (or other long cut pasta)
- 2 tbsp Tomato Puree (tomato paste in US)
- 1/3 cup / 80ml Chicken Stock
- 2/3 cup / 160ml Heavy/Double Cream
- 1oz / 30g Parmesan, finely grated
- 1 tbsp finely diced Fresh Parsley
- Salt & Pepper, to taste
Instructions
- Prepare the Spicy Marinade: In a small bowl or ramekin, combine olive oil, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to create a marinade for the chicken.
- Butterfly and Coat Chicken: Butterfly the chicken breast right through to create two even-sized pieces. Coat each piece thoroughly in the spicy marinade, ensuring even coverage.
- Cook the Chicken: Add the prepared chicken to a large pan over medium-high heat. Fry for a few minutes on each side until lightly charred and cooked through the center. Depending on the thickness, this may vary slightly. Set aside and, when cooled slightly, slice thinly against the grain at a slight angle.
- Prepare the Sauce Base: Lower the heat to medium and melt butter in the same pan, scraping up any browned bits with a wooden spoon. Add the diced onion and cook until it begins to soften and take on color. Stir in the garlic, chilli flakes, and sun-dried tomatoes, frying for about a minute until fragrant. Pour in the white wine and simmer for 3–4 minutes until completely reduced to burn off the alcohol.
- Cook the Pasta: Meanwhile, bring a pot of salted water to a boil and cook the linguine until al dente, according to package instructions.
- Finish the Sauce: Add the tomato puree to the pan and cook for a couple of minutes to mellow and sweeten. Deglaze with chicken stock, then pour in the heavy/double cream, seasoning to taste with salt and pepper. Let it gently simmer on low heat.
- Combine: Using tongs, transfer the cooked pasta directly from the pot into the sauce. Toss to coat, then add grated parmesan, fresh parsley, and the sliced chicken (along with any juices). Continue tossing, adding starchy pasta water as needed to loosen the sauce until glossy and well combined.
- Serve: Dish up the pasta while hot, finishing with an extra sprinkle of parmesan and parsley if desired. Enjoy immediately for the best flavor and texture.
Notes
- Spice Level: The spice is noticeable but not overpowering. Adjust the chilli flakes to taste if you’re sensitive to heat.
- Wine Substitute: If you prefer not to use wine, replace it with an equal amount of extra chicken stock.
- Yield: This recipe serves two. Easily scale the ingredients up for more servings but adjust the spice accordingly.
- Pairings: Great with Roasted Garlic Bread or Cheese Pesto Garlic Bread for a fuller meal.
- Sister Recipe: Try with salmon for a delicious variation.
- Calories: Nutrition estimated for two servings without extra parmesan or sides.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 685
- Sugar: 6g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 160mg
