Best 3 Spicy And Creamy Chicken Pasta Recipes

SPICY AND CREAMY CHICKEN PASTA

Spicy and Creamy Chicken Pasta image

A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.

Provided by Nicole Gilbert

Categories Main Dish Recipes Pasta Chicken

Time 1h40m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup cider vinegar
¼ cup vegetable oil
2 teaspoons seasoned salt
1 teaspoon red pepper flakes
1 teaspoon monosodium glutamate (such as Ac'cent®)
½ teaspoon ground black pepper
¼ teaspoon salt
4 skinless, boneless chicken breast halves - cut into chunks
2 tablespoons vegetable oil
1 cup heavy whipping cream
1 (8 ounce) package egg noodles

Steps:

Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

Nutrition Facts : Calories 494.5 calories, Carbohydrate 28.4 g, Cholesterol 130.5 mg, Fat 31.9 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 12.3 g, Sodium 548 mg, Sugar 0.8 g

CREAMY CHICKEN AND PASTA

Creamy Chicken and Pasta image

Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE

Spicy Chicken Bow Tie Pasta in Cream Sauce image

This recipe is one that I came up with one day while trying to make something different. All of the alfredo-type sauces that I've tasted are too thick, heavy and rich and even with all of that....they never have enough flavor. This dish is something you can make after coming home tired from work because it's easy, tastes amazing and you can eyeball the ingredients according to how much less or more you want to make or how thick you want your sauce to be.

Provided by GeishaDoll

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb bow tie pasta
3 chicken breasts
2 cups low sodium chicken broth
1 teaspoon red pepper flakes
salt and pepper
1 cup heavy cream
1/2 cup parmesan cheese
2 garlic cloves
4 -6 large basil leaves
1/2 cup yellow pickled pepper

Steps:

Boil water for pasta and salt water prior to adding pasta.
Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
Add cream to broth and garlic.
Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
Add chicken and cooked pasta into sauce mixture.
Add parmesan cheese and stir until well blended.
Leave to thicken slightly on medium heat for about 5-10 minutes.
Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!