Creamy Calabrian Chili Chicken Pasta

A restaurant-worthy Italian-inspired pasta featuring succulent, spiced chicken breast, enveloped in a silky, triple-cheese Calabrian chili cream sauce, and tossed with tender shell pasta. Finished with a pop of lemon and a drizzle of chili oil for a beautiful plate-worthy finish.

By @iramsfoodstory

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 lb Chicken Breast cut into small cubes
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 0.5 tsp Italian Seasoning
• 0.5 tsp Chili Powder
• 0.25 tsp Black Pepper
• 1 tsp Lemon Juice
• 0 Salt to taste
• 1 tbsp Olive Oil
• 12 oz Shell Pasta
• 0 Salt for pasta water
• 0.5 cup Pasta Water reserved
• 3 tbsp Butter
• 5 clove Garlic minced
• 1 tbsp All Purpose Flour
• 1 cup Whole Milk
• 1 cup Heavy Whipping Cream
• 1.5 tbsp Calabrian Chili Paste
• 1 tsp Chicken Bouillon Powder
• 1 tsp Garlic Powder
• 0 Black Pepper to taste
• 0 Salt to taste
• 0.5 cup Parmesan Cheese freshly grated
• 0.5 cup Mozzarella Cheese
• 0.5 cup Cheddar Cheese
• 0 Reserved Pasta Water as needed
• 0 Salt to taste
• 0 Black Pepper to taste
• 0 Calabrian Chili Paste optional, for extra heat
• 0 Parmesan Cheese for garnish
• 0 Calabrian Chili Oil for garnish
• 0 Black Pepper freshly cracked

Instructions

1. In a mixing bowl, combine chicken breast cubes with garlic powder, paprika, Italian seasoning, chili powder, black pepper, lemon juice, and salt. Mix well to evenly coat the chicken.
2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken cubes in an even layer.
3. Sear the chicken pieces until golden brown and cooked through, turning occasionally. Transfer the chicken to a plate and keep warm.
4. Bring a large pot of generously salted water to a rolling boil. Add shell pasta and cook until just al dente, following package instructions.
5. Reserve about half a cup of pasta water, then drain the pasta and set aside.
6. Return the skillet to medium heat and add butter. Once melted, add minced fresh garlic and sauté until fragrant, about 30 to 60 seconds.
7. Whisk in all-purpose flour and cook for about 1 minute, stirring constantly to form a light roux.
8. Slowly pour in whole milk, whisking to avoid lumps. Add heavy cream and continue to whisk until the mixture is smooth and starts to thicken, about 2 to 3 minutes.
9. Stir in Calabrian chili paste, chicken bouillon powder, and garlic powder. Season with pepper and adjust salt if needed. Let simmer for another minute.
10. Lower the heat and gradually incorporate Parmesan, mozzarella, and cheddar cheeses, stirring until all are melted and the sauce is smooth.
11. Add the drained shell pasta and cooked chicken back to the skillet. Toss until everything is evenly coated in the creamy sauce.
12. Gradually add reserved pasta water, a tablespoon at a time, until the sauce reaches a silky, creamy consistency and clings to the pasta.
13. Taste and adjust seasoning with more salt, pepper, or chili paste as desired.
14. Plate the pasta in shallow bowls. Garnish with a shower of freshly grated Parmesan, a drizzle of Calabrian chili oil, and a few cracks of black pepper.