Cook Time: 15 mins | Servings: 4 people
I have quite a long list of my favorite pasta dishes. But lately, I have been obsessing with this chicken Diavolo pasta. It is a spicy pasta dish that is sinfully delicious! Creamy pasta with sun-dried tomatoes, fresh baby spinach, and bow-tie pasta. It is the perfect one-pan, pasta dish for an easy and quick weeknight meal. And also great to serve to guests or on date nights!
INGREDIENTS
2 tablespoons olive oil
1 pound fresh boneless, skinless chicken breasts, cut into bite-sized pieces.
12 oz. bow tie pasta, cooked and drained
1/2 teaspoon Cayenne Pepper (adjust to personal preference)
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes (adjust to personal preference)
6 oz. sun-dried tomatoes, chopped
1 1/2 c. heavy cream
1 1/2 c. Parmesan cheese
1/4 c. unsalted butter
optional: Salt and pepper to taste
2 c. Fresh Baby Spinach, chopped or torn (stems removed)
How to make Chicken Diavolo Pasta
Step 1: Into bite-sized pieces, cut the chicken. Then, chop the spinach and sun-dried tomatoes. Following the package directions, cook the pasta in a large pot of salted boiling water. Drain the pasta when done.
Step 2: Add the olive oil and cayenne pepper to a large saute pan. Swirl the pan and add the chicken. Cook the chicken for about 8 minutes in the spicy oil until cooked through.
Step 3: Adjust the heat to medium-low once the chicken is completely cooked. Add the butter along with the garlic and continue to cook for another 1 to 2 minutes or until the butter has melted. Next, pour in the heavy cream and add the crushed red pepper flakes. Let everything simmer for about 5 minutes.
Step 4: Decrease the heat before adding the Parmesan cheese. Quickly stir and cook until heated through. Lastly, add the spinach and sun-dried tomatoes along with the drained pasta. Toss well.
Step 5: Serve the Chicken Diavolo Pasta right away when done. Enjoy!
NOTE:
Feel free to omit the cayenne if you do not like spicy food. Or add more for an extra kick!
Ingredients
- 2 tablespoons olive oil
- 1 pound fresh boneless, skinless chicken breasts, cut into bite-sized pieces.
- 12 oz. bow tie pasta, cooked and drained
- 1/2 teaspoon Cayenne Pepper (adjust to personal preference)
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes (adjust to personal preference)
- 6 oz. sun-dried tomatoes, chopped
- 1 1/2 c. heavy cream
- 1 1/2 c. Parmesan cheese
- 1/4 c. unsalted butter
- optional: Salt and pepper to taste
- 2 c. Fresh Baby Spinach, chopped or torn (stems removed)
Instructions
Step 1: Into bite-sized pieces, cut the chicken. Then, chop the spinach and sun-dried tomatoes. Following the package directions, cook the pasta in a large pot of salted boiling water. Drain the pasta when done.
Step 2: Add the olive oil and cayenne pepper to a large saute pan. Swirl the pan and add the chicken. Cook the chicken for about 8 minutes in the spicy oil until cooked through.
Step 3: Adjust the heat to medium-low once the chicken is completely cooked. Add the butter along with the garlic and continue to cook for another 1 to 2 minutes or until the butter has melted. Next, pour in the heavy cream and add the crushed red pepper flakes. Let everything simmer for about 5 minutes.
Step 4: Decrease the heat before adding the Parmesan cheese. Quickly stir and cook until heated through. Lastly, add the spinach and sun-dried tomatoes along with the drained pasta. Toss well.
Step 5: Serve the Chicken Diavolo Pasta right away when done. Enjoy!
Notes
Feel free to omit the cayenne if you do not like spicy food. Or add more for an extra kick!
