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Forkin
DinnerMain Course

Spicy Creamy Chicken Pasta

Tender chicken pieces are marinated in garlic and chili, then pan-fried and simmered in a spicy, creamy onion sauce. This rich and flavorful dish is served over pasta for a satisfying meal.

Oryginalny przepis autorstwa Forkin

Łączny czas
2 godz. 45 min
Porcje
4
Trudność
Średni
Na porcję
1222 kcal

Informacja o alergenach: może zawierać gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Spicy Creamy Chicken Pasta

Przygotowanie stanowiska

Składniki

main

  • 600 gboneless, skinless chicken breast, cut into bite-sized pieces
  • 400 gpasta, such as penne or fettuccine

marinade

  • 4 ząbekgarlic, minced
  • 0,75 łyżeczkared pepper flakes

sauce

  • 3 łyżkaolive oil
  • 2 szt.yellow onion, large, halved and thinly sliced
  • 4 ząbekgarlic, minced
  • 0,75 łyżeczkared pepper flakes
  • 480 mlheavy cream
  • 1 łyżeczkasalt, or to taste
  • 0,5 łyżeczkablack pepper, freshly ground, or to taste

garnish

  • 60 gparmesan cheese, grated

Sprzęt

large skillet · bowl · large pot · colander · cutting board · knife

Sposób przygotowania

Krok po kroku

  1. 1

    In a medium bowl, combine the chicken pieces with the garlic and red pepper flakes designated for the marinade.

    Około 5 min

    Wskazówka kucharza: A resealable plastic bag also works well for marinating.

  2. 2

    Mix well to coat the chicken, then cover and refrigerate for at least 2 hours, or overnight for more flavor.

    Około 2 godz.

    Wskazówka kucharza: If you're short on time, even 30 minutes of marinating will enhance the flavor.

  3. 3

    When ready to cook, bring a large pot of salted water to a boil.

    Około 10 min

  4. 4

    Cook the pasta according to package directions until al dente, then drain.

    Około 10 min

    Wskazówka kucharza: Reserve about a cup of the starchy pasta water before draining to help adjust the sauce consistency later.

  5. 5

    While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat.

    Około 1 min

  6. 6

    Add the garlic and red pepper flakes for the sauce and cook gently for 1 minute until fragrant, making sure the garlic does not burn.

    Około 1 min

    Wskazówka kucharza: Infusing the oil with garlic and chili at a low temperature builds a deep flavor base.

  7. 7

    Add the sliced onions to the skillet, increase heat to medium, and sauté until soft and tender, about 8-10 minutes.

    Około 10 min

  8. 8

    Add the marinated chicken to the skillet. Cook, stirring occasionally, until browned on all sides and cooked through.

    Około 8 min

    Wskazówka kucharza: Avoid overcrowding the pan; cook the chicken in batches if necessary to ensure it browns rather than steams.

  9. 9

    Pour the heavy cream into the skillet and bring to a gentle simmer.

    Około 3 min

  10. 10

    Reduce the heat to low and let the sauce simmer for 3-5 minutes to thicken slightly. Season with salt and black pepper.

    Około 5 min

  11. 11

    Add the cooked pasta to the skillet and toss well to coat everything in the creamy sauce.

    Około 2 min

    Wskazówka kucharza: If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.

  12. 12

    Serve immediately, topped with grated parmesan cheese.

Na porcję

Wartości odżywcze

68%Ocena
Kalorie
1222,4kcal
Białko
68,5g
Węglowodany
90,2g
Tłuszcz
66g
Błonnik
5,4g
Cukry
12,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftovers in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently in a pan over low heat, adding a splash of milk or water to loosen the sauce.