Creamy Chili Chicken Pasta

Ingredients

• 1 lb boneless chicken breast (Cut into small cubes)
• 1 tsp garlic powder (For seasoning the chicken)
• 1 tsp paprika powder (For seasoning the chicken)
• 0.5 tsp Italian seasoning (For seasoning the chicken)
• 0.5 tsp chili powder (For seasoning the chicken)
• 1 tsp lemon juice
• salt (To taste, for the chicken)
• 0.25 tsp black pepper (For the chicken)
• 1 tbsp olive oil (For cooking the chicken)
• onion powder (Named in the method for seasoning the chicken; amount not specified)
• 12 oz medium shell pasta
• salt (For the pasta water; generously salted)
• 3 tbsp butter (For the sauce)
• 5 cloves fresh garlic (Minced)
• 1 tbsp all-purpose flour (For thickening the sauce)
• 1 cup whole milk
• 1 cup heavy whipping cream
• 1.5 tbsp Calabrian chili paste (For the sauce)
• 1 tsp chicken bouillon powder
• 0.5 cup Parmesan cheese (Freshly grated; for the sauce)
• 0.5 cup mozzarella cheese (For the sauce)
• 0.5 cup cheddar cheese (For the sauce)
• 1 tsp garlic powder (For the creamy sauce)
• salt (For the sauce, to taste)
• black pepper (For the sauce, to taste)
• 0.25 cup reserved pasta water (The method reserves about 1/2 cup, adding it a tablespoon at a time as needed; this listed amount is for the sauce)
• Parmesan cheese (Freshly grated, for topping)
• Calabrian chili oil (For drizzling over the finished pasta)
• black pepper (Freshly cracked, for topping)

Steps

1. 1

   Place the cubed chicken in a bowl. Season it with garlic powder, paprika powder, Italian seasoning, chili powder, onion powder, black pepper, lemon juice, and salt, mixing until evenly coated.

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

3. 3

   Add the seasoned chicken to the skillet and cook until golden brown and cooked through.

4. 4

   Remove the cooked chicken from the skillet and set it aside.

5. 5

   Bring a large pot of generously salted water to a boil.

6. 6

   Add the shell pasta and cook until al dente according to the package directions.

7. 7

   Reserve about 1/2 cup of the pasta water, then drain the pasta.

8. 8

   In the same skillet used for the chicken, melt the butter over medium heat.

9. 9

   Add the minced garlic and sauté for about 30–60 seconds, until fragrant.

10. 10

    Whisk in the flour and cook for about 1 minute.

11. 11

    Slowly whisk in the whole milk and heavy cream until the mixture is smooth.

12. 12

    Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until slightly thickened.

13. 13

    Stir in the Calabrian chili paste, chicken bouillon powder, and garlic powder.

14. 14

    Season the sauce with black pepper. Taste it before adding any additional salt.

15. 15

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

16. 16

    Add the cooked shell pasta and chicken to the sauce.

17. 17

    Toss until the pasta and chicken are evenly coated. Add the reserved pasta water a tablespoon at a time until the sauce reaches a silky, creamy consistency.

18. 18

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

Notes

The ingredient list specifies 1/4 cup reserved pasta water, while the method says to reserve about 1/2 cup and add it as needed. The method names onion powder for the chicken, but no quantity is provided. The amount of finishing Parmesan, chili oil, and black pepper is not specified.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• spicy
• Italian-inspired
• stovetop
• quick dinner