Loading...

Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.

While the pasta cooks, prepare the chicken. In a shallow dish, combine the flour, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces in the flour mixture until evenly coated.

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the coated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the minced garlic and Calabrian chili paste and cook for 1 minute until fragrant, stirring constantly.

Stir in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.

Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for 2-3 minutes, stirring until the cheese is melted and the sauce has slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to combine, ensuring everything is evenly coated. Stir in the fresh basil.

Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.


Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.

While the pasta cooks, prepare the chicken. In a shallow dish, combine the flour, garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces in the flour mixture until evenly coated.

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the coated chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the minced garlic and Calabrian chili paste and cook for 1 minute until fragrant, stirring constantly.

Stir in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.

Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for 2-3 minutes, stirring until the cheese is melted and the sauce has slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Add the cooked chicken and drained pasta to the skillet with the sauce. Toss to combine, ensuring everything is evenly coated. Stir in the fresh basil.

Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
