Spicy Chicken Pasta

So two of my favorite types of foods are pasta and anything spicy!!!  I stumbled upon this recipe by our good friend Pinterest, and it has quickly become a staple recipe in our house!  I don’t even need to look at the original post any more because I know it by heart (with a few modifications)!  It combines my two favorites, pasta and heat, in one dish and the MR loves it too!  He tends to be a picky eater, so anything he gives his stamp of approval to is a winner in my book!!!  So without making you wait any longer, let’s cook some dinner!!!

This recipe is pretty simple and you don’t need a ton of ingredients (another reason I love it so much)!  So for your shopping list be sure to grab (if you don’t have it already):

  • 1-2 Chicken Breasts
  • Olive Oil or Extra Virgin Olive Oil (2 tbsn.)
  • Crushed Red Pepper (1/2 tbsn)
  • Garlic (about three cloves or one tbsn)
  • Red Spaghetti Sauce (we use Ragu in our house)
  • Alfredo Sauce (again, we use the Ragu brand)
  • Salt & Pepper (a pinch of each)
  • Rigatoni Noodles (1 1/2 cup uncooked)
Gather your ingredients.

Gather your ingredients.

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Not sure how I forgot to take a picture of my ingredients and I left the sauce out!!!

First you want to go ahead and get a pot of water boiling for the noodles.  While your waiting on the water to boil you could start peeling your garlic and mince it up.

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Mince up your garlic.

Side note:  You may notice my green bowl, that is my trash bowl that I keep close when making a meal, it beats having to peel the garlic over the trash, or constantly going to the trash every five minutes with trimmings or whatever.  When I’m done cooking, I empty it into the trash and throw it in the dish washer!  I rarely cook a meal without it these days!!  It’s a great help to keep the cutting board and counter clean!!

Next, go ahead and cut up your chicken breasts.  I like to cut it up into little cubes because it cooks a little quicker that way and I don’t want to have to worry about cutting up chicken while I’m enjoying my meal!!!

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Cut up your chicken. I prefer to cut mine into little cubes, but you can cut it however you prefer.

After you have everything cut up, go ahead and add the two tablespoons of olive oil to your pan and set it to medium heat.

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Add oil to a pan and set to medium heat.

When it has warmed, add the garlic, crushed red pepper and your salt and pepper.  You may notice that the crushed red pepper in my pan looks like more than what the recipe calls for and what’s in your pan and that’s because it is!!!  The MR and I both LOVE spicy foods!  The spicier the better, so I put in closer to two tablespoons of red pepper!  Add as much or as little as you’d like.  The first time I made it I used the 1/2 tbsn and it gave the dish just a little heat, so we’ve I’ve been adding more and more each time we I make it! Cook just long enough for the garlic to caramelize and then add your chicken.  Don’t forget to add your noodles to the boiling water when it is ready!

Add your garlic, red pepper and salt and pepper to the pan.

Add your garlic, red pepper and salt and pepper to the pan.

Allow the garlic to caramelize.

Allow the garlic to caramelize.

 

Allow your chicken to cook through and then add your red and white sauces to the pan.  I typically use about 3/4 a jar of red to about 1/2 jar of white.  Stir until the oil is mixed into the sauces and the sauces are blended evenly.

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When the chicken has cooked through, add your red and white sauces. Remember, 3/4 red to 1/2 white.

Stir the sauces and oil until they are evenly blended.

Stir the sauces and oil until they are evenly blended.

At this point I like to let my sauce simmer a bit to thicken it up.  If you’ve used Ragu before you know it has lots of water in it, and I don’t like to have runny sauce!!  It tends to get a little messy while the sauce is bubbling so I cover my pan with my splash guard and stir occasionally.   If you don’t have a splash guard, tin foil works pretty well too.  Before I had a splash guard I would use tin foil and form a little peak in it so that when it got all steamy, the steam would have a way to escape.   I will typically toss some garlic bread in the oven once the sauces are in the pan as well.  I’ve found the ten minutes or so it takes for the garlic bread to cook is a good amount of time to let the sauce thicken!

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Add a splash guard if you have one while the sauce is simmering and thickening up. Tin foil works well if you don’t have a splash guard.

When the noodles are done, go ahead and strain them and toss them into a big bowl.  Pour your chicken and sauce mixture over the top and give it a few stirs to mix it all up.  After that, pull your garlic bread out of the oven if you made some (and I hope you did, because pasta’s always better with garlic bread 🙂 ) and then it’s time to spoon it all out and enjoy!!!

 

Toss your noodles and sauce in a bowl and mix it all up!

Toss your noodles and sauce in a bowl and mix it all up!

Then enjoy!!!

Then enjoy!!!

 

Like I said at the beginning, this has really become one of our staple recipes!!!  I easily cook it at least once every couple of weeks because we enjoy it so much, and it really is a quick easy dish to throw together after a long day at work!!!

Are there any dishes that you could just make over and over?  I’d love to hear about them!  (And try them if you’re willing to share the recipe! 🙂 )

Until next time, bon appétit!

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5 thoughts on “Spicy Chicken Pasta

  1. It was good but too spicy! I assumed tbsn was tablespoon. I added a heaping teaspoon of crushed red pepper thinking that would be about half a tablespoon but it muy caliente! Next time we’re going to try less pepper because the spice was almost too overpowering!

    • Uh oh!! The recipe does call for a tablespoon, I actually add 2-3 (we REALLY like spicy in our house!)!! Definitely cut back on the red pepper to better suit your taste! Maybe try half a teaspoon!

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