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Creamy Chilli Garlic Chicken Pasta

Creamy Chilli Garlic Chicken Pasta

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 I don’t know about you but I do not make any  resolutions for the new year. It is actually pointless as there are times when I did and it lasted a couple of weeks and I was back to square one.  That’s why my first recipe I created for the New Year is a Creamy Chilli Garlic Chicken Pasta

Creamy Chilli Garlic Chicken Pasta

Creamy Chilli Garlic Chicken Pasta in a white bowl with salad on the left

I am definitely not promising healthy. Not that I don’t do healthy, I believe everything should be done in moderation. There should also be a balance between the not so healthy and healthy. 

My kids absolutely love this Creamy Chilli Garlic Chicken Pasta which is similar to my Creamy Prawn Pasta. It’s why I made it together with a fresh green salad.

Although I do love pasta I am trying not to indulge in this one. Age is catching up with me and due to my thyroid condition I have to watch my cholestrol levels.

This pasta is a definite no no for me. Although I did have a little taste. I must say it is absolutely delicious.  If I didn’t know any better I would have probably eaten it. I am a total carb lover.

How to cook the Creamy Chilli Garlic Chicken Pasta

This is a very quick and easy pasta to cook.  It shouldn’t take more than 30 minutes to get a meal on your table.

The chicken is marinated with the spices. It is then fried in a pan. Whilst the chicken is frying you can get your pasta boiling.

You use the same pan to make the bechamel or white sauce. Mix it all together and dinner is served.

 

What Ingredients do I need?

I prefer to use chicken breasts for this dish. Chicken breasts are really quick to cook, even more so when cut into strips.

You will need chilli because it is a pasta with chilli. Some garlic and a few spices which I am sure you have in your cupboard. The only thing different was the Ina Parmaan Lemon & Black Pepper Seasoning

If you are not in SA or you don’t have this spice you can leave it out. You can add some pepper and add a bit of lemon juice to the chicken instead.

The seasoning does give the chicken a little bit of a lemon flavor but it is not absolutely necessary. You can even add some dried italian herbs as a substitute, just for extra flavor.

This pasta is a creamy chicken pasta so I made some white or bechamel sauce. It does give the pasta a rich, creamy flavor together with the parmesan cheese.

I have used a bit of cream and some milk for the sauce. The cream adds that little of extra in terms of richness,  which my boys love. If I was eating it I would have probably ommited the cream.

You can use just milk or you can use half cream and half milk. It is all up to you. I have also used a low fat milk for this pasta and it is not as rich but still delicious.

As usual you can also adjust the amount of chilli, if you don’t enjoy the heat. We love extra chilli and my boys are used to the chilli. So I don’t really do easy with the chilli.

The pasta can also be your choice. I used tagliatelle but you can also use Penne or whatever else you wish.

Creamy Chilli Garlic Chicken Pasta

The most delicious chicken pasta you will eat. Exactly the kind of food to bring you comfort
Course Main Course
Cuisine Italian
Keyword chilli garlic chicken pasta, creamy chicken pasta, quick and easy recipes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 200 gram dry tagliatelle pasta
  • 2 tbsp vegetable oil or light olive oil
  • 500 gram or 4 chicken breasts cut into strips
  • 3 bird's eye chilli finely chopped
  • 3 large cloves garlic minced
  • 2 tsp lemon and black pepper seasoning
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 2 tbsp grated parmesan
  • fresh parsley
  • salt

Bechamel Sauce

  • 2 tbsp butter
  • 2 tbsp cake wheat or all purpose flour
  • 1/2 cup fresh cream
  • 1&1/2 cup milk
  • salt
  • pepper

Instructions

  • Cut the chicken into strips. Marinate with the garlic, chilli, parprika, chilli flakes and lemon and black pepper seasoning and set aside
  • Boil the pasta as per package instructions and reserve a cup of pasta water
  • In a large pan heat 2 tablespoon vegetable oil or light olive oil, on high heat. Fry the chicken strips in 2 batches. Don't overcrowd the pan. Fry both sides until slightly brown. About 30 seconds each side. Don't worry if not fully cooked, it will cook further in the sauce
  • Reduce the heat to a low temperature. In the same pan heat 2 tablespoon butter. Once butter is melted add 2 tablespoon flour. Whisk for about a minute.
  • Add the cream and the milk. Allow the sauce to simmer, whisking at regular intervals. The sauce will thicken. Add salt and more pepper if you wish.
  • Add the chicken to the sauce and let is heat through. Mix in the pasta and add the parmesan and some parsley
  • If you are not serving the pasta straight away you can add the reserved pasta water to thin down the sauce when serving

Notes

  1. To speed up the cooking process I always boil my water in a kettle and then add it to a pot and boil my pasta
  2. You can add some spinach if you want to make it a little healthy
  3. The amount of chilli can be increased or reduced according to your preference
  4. If you want your pasta extra saucy you can add more butter, flour and cream or milk to the recipe
  5. Pasta water adds a rich silkiness to the sauce so I love adding some even if I am serving the pasta straight after cooking. However, only add yours at the time of serving, if you're not serving immediately, as it helps thin down the sauce too
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