Charred Chilli Chicken Pasta
00h 25
00h 25This pasta dish is a flavourful fusion of spicy and sweet. The smoky chargrilled chicken, infused with a fiery kick, is perfectly complemented by the rich, creamy tomato sauce and the hearty conchiglioni pasta. It's a meal that will satisfy your cravings and leave you wanting more.
Ingredients and Method
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 500g conchiglioni pasta
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 400g tin chopped tomatoes
- 400g tin tomato puree
- 250ml double cream
- 50g grated parmesan cheese
- 1/2 tsp red pepper flakes
- optional fresh basil/parsley
Method
- Marinate the Chicken: In a bowl, combine the chicken breasts with olive oil, smoked paprika, chilli powder, garlic powder, salt, and pepper. Marinate for at least 30 minutes, or preferably overnight.
- Grill the Chicken: Heat a grill or grill pan to high heat. Grill the chicken breasts for 4-5 minutes per side, or until cooked through and charred.
- Cook the Pasta: Cook the conchiglioni pasta according to package instructions. Drain and set aside.
- Make the Sauce: Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Combine Ingredients: Stir in the chopped tomatoes, tomato puree, double cream, Parmesan cheese, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to coat.
- Plate the pasta and top with a piece of the charred chicken. Garnish with fresh parsley or basil, if desired.
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