Super Spicy Chicken Pasta (AKA the devil’s chicken pasta)

I invoke the prince of darkness for my super spicy chicken pasta recipe for two reasons and two reasons only. First is because it is blood curdling-ly spicy and second is that it is so good that you may over indulge and become glutenous. The spice being chased by the stringy cheese is so addictive, how could you stop eating until the bowl is completely, licked clean?

You can’t and that’s on purpose. Basically, I make this as spicy as possible before cooling it down with a spot of cream and some mozzarella. I even got a nip of vodka going in so you know it’s a party.

My super spicy chicken pasta recipe is kind of a blend between an arrabiatta sauce and penne alla vodka with the added bonus of a perfectly spiced and charred chicken breast topping it off. Even the dark lord could not resistance the magnetic pull of this delish dish!

Serves 4

Tools:

A grill would be nice for the chicken. I use an indoor grill in my palatial apartment living.

Suggested Wine Pairing:

Chianti Classico, like the blood of Christ, to keep the evil at bay.

Ingredients:

14 ounces of penne, ziti, or fusilli

4 medium sized chicken breasts

1 – 14 ounce can of diced tomatoes, fire roasted preferred

4 red chilis, minced

4 cloves garlic, minced

2 tablespoons of tomato paste

1/2 cup of cream

1 red pepper, diced

1/2 onion, diced

1/4 cup parsley, chopped

1/4 cup vodka

1 cup of mozzarella cheese, shredded

4 tablespoons of hot sauce, my homemade garlic version works wonders in this recipe

1 teaspoon of oregano

2 tablespoons of good olive oil

2 teaspoons pepper

Way more salt that you think you need, like 4 teaspoons

Fresh basil leaves for garnish and a flavor punch

Instructions:

1. Let’s get those chicken breasts marinating while we make the sauce. Now this is aggressive, but trust me. Mix your chicken breast with the hot sauce, a bit of olive oil, salt, and pepper. Store it in the fridge until we are ready for it later.
2. For the sauce, heat up some oil in a medium sauce pain over medium heat and sauté the onions and peppers for about 10 minutes, stirring occasionally.
3. Add the garlic and chili peppers to the sauce mixture and stir, allowing those to cook for about a minute. Then stir in the tomato paste.
4. Once that is combined, a minute or two, add the vodka and cook until the alcohol has cooked off and evaporated, about 5 more minutes. You will want to turn off the heat while adding the vodka if you are using a gas stove.
5. Turning the heat to low, add the canned tomatoes to the sauce. Add plenty of salt, pepper, and the oregano. Cover the sauce pan.
6. Start the water to boil for the pasta and preheat the grill for the chicken. The timing on these two components works well if you are using an indoor grill. Once the water is boiling, add the pasta and you can begin the chicken at the same time for a perfect finish.
7. In the meantime, add the cream and more salt and pepper to the sauce mixture and stir to combine. Once it is heated through, about 5 minutes, add the parsley and mozzarella cheese. Cover.
8. Everything should be coming together now. Once the pasta is finished, drain it and mix with the sauce. Add in the parmesan cheese and stir.
9. Cut the chicken into strips and divide the pasta between the bowls. Top with the chicken, a touch more parmesan cheese and those cute basil leaves.

Feel the burn of this spicy chicken pasta and praise the good lord that this is the type of fire you feel rather than any other.

If you love spicy foods and grilled. chicken, try my grilled chicken with plum hot sauce!