Spicy Creamy Chicken Pasta with Sun-Dried Tomatoes
Spicy Creamy Chicken Pasta with Sun-Dried Tomatoes
Ingredients
For the Chicken Marinade
- 150 g chicken, cubed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon peri peri or Cajun spice
- salt, to taste
- 1 1/2 tablespoons tomato puree
For the Sauce
- 1 tablespoon oil
- 25 g butter
- 12-15 cloves garlic, finely chopped
- 1-2 tablespoons sun-dried tomatoes, chopped
- 1 onion, medium, finely chopped
- 1/4 cup cherry tomatoes, halved
- 3-5 tablespoons red bell pepper, finely chopped
- 1/2 cup tomato puree
- 2-3 teaspoons paprika
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon peri peri or Cajun spice
- salt, to taste
- 3/4 cup heavy cream
- 1 handful baby spinach
- 1/4 cup cheese, cheddar + parmesan mix
For Assembly
- 300 g pasta
- pasta water, as needed
- extra cheese, for topping, grated
- fresh parsley
Instructions
- 1
In a bowl, combine the 150 g cubed chicken with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon peri peri or Cajun spice, salt to taste, and 1 1/2 tablespoons tomato puree. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for 15–20 minutes.
⏱️ 5 min
- 2
While the chicken marinates, cook the 300 g pasta according to package directions until al dente. Reserve some pasta water before draining.
⏱️ 10 min
- 3
Heat 1 tablespoon oil in a large pan over medium-high heat. Add the marinated chicken and cook until it is golden brown and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min
- 4
In the same pan, add 25 g butter. Once melted, add the 12–15 cloves of finely chopped garlic and 1 medium finely chopped onion. Sauté until the garlic and onion are soft and fragrant, about 3-5 minutes.
⏱️ 5 min
- 5
Add 1/4 cup halved cherry tomatoes and 3-5 tablespoons finely chopped red bell pepper to the pan. Cook for 2–3 minutes until slightly softened.
⏱️ 3 min
- 6
Stir in 1/2 cup tomato puree, 1–2 tablespoons chopped sun-dried tomatoes, 2-3 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon garlic powder, 1 teaspoon peri peri or Cajun spice, and salt to taste. Cook the mixture, stirring occasionally, until it thickens slightly and becomes glossy, about 3-4 minutes.
⏱️ 4 min
- 7
Pour in 3/4 cup heavy cream, mix well, and bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Add 1 handful of baby spinach and 1/4 cup of the cheddar and parmesan cheese mix to the simmering sauce. Stir until the spinach wilts and the cheese melts, creating a creamy sauce.
⏱️ 2 min
- 9
Add the cooked pasta and the previously cooked chicken back into the pan with the sauce. Toss everything together until the pasta and chicken are well coated.
⏱️ 2 min
- 10
If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
⏱️ 1 min
- 11
Serve the pasta hot, topped with extra grated cheese and fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Creamy Chicken Pasta with Sun-Dried Tomatoes
For the Chicken Marinade
- 150 g chicken, cubed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon peri peri or Cajun spice
- salt, to taste
- 1 1/2 tablespoons tomato puree
For the Sauce
- 1 tablespoon oil
- 25 g butter
- 12-15 cloves garlic, finely chopped
- 1-2 tablespoons sun-dried tomatoes, chopped
- 1 onion, medium, finely chopped
- 1/4 cup cherry tomatoes, halved
- 3-5 tablespoons red bell pepper, finely chopped
- 1/2 cup tomato puree
- 2-3 teaspoons paprika
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon peri peri or Cajun spice
- salt, to taste
- 3/4 cup heavy cream
- 1 handful baby spinach
- 1/4 cup cheese, cheddar + parmesan mix
For Assembly
- 300 g pasta
- pasta water, as needed
- extra cheese, for topping, grated
- fresh parsley
Instructions
- 1
In a bowl, combine the 150 g cubed chicken with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon peri peri or Cajun spice, salt to taste, and 1 1/2 tablespoons tomato puree. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for 15–20 minutes.
⏱️ 5 min - 2
While the chicken marinates, cook the 300 g pasta according to package directions until al dente. Reserve some pasta water before draining.
⏱️ 10 min - 3
Heat 1 tablespoon oil in a large pan over medium-high heat. Add the marinated chicken and cook until it is golden brown and cooked through. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min - 4
In the same pan, add 25 g butter. Once melted, add the 12–15 cloves of finely chopped garlic and 1 medium finely chopped onion. Sauté until the garlic and onion are soft and fragrant, about 3-5 minutes.
⏱️ 5 min - 5
Add 1/4 cup halved cherry tomatoes and 3-5 tablespoons finely chopped red bell pepper to the pan. Cook for 2–3 minutes until slightly softened.
⏱️ 3 min - 6
Stir in 1/2 cup tomato puree, 1–2 tablespoons chopped sun-dried tomatoes, 2-3 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon garlic powder, 1 teaspoon peri peri or Cajun spice, and salt to taste. Cook the mixture, stirring occasionally, until it thickens slightly and becomes glossy, about 3-4 minutes.
⏱️ 4 min - 7
Pour in 3/4 cup heavy cream, mix well, and bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Add 1 handful of baby spinach and 1/4 cup of the cheddar and parmesan cheese mix to the simmering sauce. Stir until the spinach wilts and the cheese melts, creating a creamy sauce.
⏱️ 2 min - 9
Add the cooked pasta and the previously cooked chicken back into the pan with the sauce. Toss everything together until the pasta and chicken are well coated.
⏱️ 2 min - 10
If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
⏱️ 1 min - 11
Serve the pasta hot, topped with extra grated cheese and fresh parsley.
⏱️ 1 min