This Creamy Chicken Chili Pasta is comfort food with a kick. This simple dish packs a punch whilst still delivering a creamy comforting dinner. Tomato cream sauces are always a big hit and this one is perked up with some garlic and crushed red pepper flakes. So easy to make and quick, you can have this dish on the table in just 20 minutes! The sauce is thick, rich and has the wonderful spicy kick that will make you go back for more.
Cut the chicken up into small bite-sized pieces and season with the red pepper flakes and the olive oil. Set aside.
Bring a big pan of water to the boil, salt it generously and add the pasta and cook for 2 minutes less than the packet suggests. (It will cook for longer in the sauce)
Place a heavy skillet over high heat and once it is hot add the chicken. Cook the chicken quickly until golden brown with the odd charred edge, it doesn't need to be cooked through as it will finish cooking in the sauce.
Reduce the heat under the skillet then add the extra oil, brown sugar and the crushed garlic and spinkle with a little salt and pepper. Stir well and then pour in the can of diced tomatoes, the dried basil, and additional red pepper flakes. Bring to a simmer and cook for 5 minutes or until the pasta has cooked.
Once the pasta is cooked, reserve a cup of the cooking water and then drain.
Add the pasta and cream to the tomato and stir everything together until well coated, thinning the sauce with pasta water as needed. (usually ¼-½ cup is needed)
Cook the pasta over high heat for two minutes or until the cream has heated through and the sauce has thickened around the pasta. Add extra pasta water if needed.
Serve garnished with fresh basil
Add an extra ½ teaspoon of red pepper flakes if you like it extra spicy.