Spicy Creamy Chicken Pasta

30 mins
Serves 1
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Directions

  1. 1Clean chicken tenders by removing the tendon.
  2. 2Clean chicken tenders by removing the tendon.
  3. 3Clean chicken tenders by removing the tendon.
  4. 4Place chicken tenders in a bowl and drizzle with olive oil.
  5. 5Place chicken tenders in a bowl and drizzle with olive oil.
  6. 6Place chicken tenders in a bowl and drizzle with olive oil.
  7. 7Season chicken with onion powder, garlic powder, cayenne pepper, paprika, red chili flakes, oregano, salt, and black pepper.
  8. 8Season chicken with onion powder, garlic powder, cayenne pepper, paprika, red chili flakes, oregano, salt, and black pepper.
  9. 9Season chicken with onion powder, garlic powder, cayenne pepper, paprika, red chili flakes, oregano, salt, and black pepper.
  10. 10Mix well until chicken is coated with spices.
  11. 11Mix well until chicken is coated with spices.
  12. 12Mix well until chicken is coated with spices.
  13. 13In a pan, add butter and cook chicken tenders until done, then remove from pan.
  14. 14In a pan, add butter and cook chicken tenders until done, then remove from pan.
  15. 15In a pan, add butter and cook chicken tenders until done, then remove from pan.
  16. 16Add olive oil to the pan.
  17. 17Add olive oil to the pan.
  18. 18Add olive oil to the pan.
  19. 19Chop half a large white onion and 4 cloves of garlic.
  20. 20Chop half a large white onion and 4 cloves of garlic.
  21. 21Chop half a large white onion and 4 cloves of garlic.
  22. 22Sauté chopped onion and garlic in the pan.
  23. 23Sauté chopped onion and garlic in the pan.
  24. 24Sauté chopped onion and garlic in the pan.
  25. 25Add tomato paste and sun-dried tomatoes to the pan and mix.
  26. 26Add tomato paste and sun-dried tomatoes to the pan and mix.
  27. 27Add tomato paste and sun-dried tomatoes to the pan and mix.
  28. 28Once tomato paste thickens, add heavy cream and stir.
  29. 29Once tomato paste thickens, add heavy cream and stir.
  30. 30Once tomato paste thickens, add heavy cream and stir.
  31. 31Cook on low heat until the sauce starts to bubble.
  32. 32Cook on low heat until the sauce starts to bubble.
  33. 33Cook on low heat until the sauce starts to bubble.
  34. 34Season the sauce with Italian seasoning, paprika, cayenne pepper, salt, red chili flakes, onion powder, and garlic powder.
  35. 35Season the sauce with Italian seasoning, paprika, cayenne pepper, salt, red chili flakes, onion powder, and garlic powder.
  36. 36Season the sauce with Italian seasoning, paprika, cayenne pepper, salt, red chili flakes, onion powder, and garlic powder.
  37. 37Grate and add parmesan cheese to the sauce and mix.
  38. 38Grate and add parmesan cheese to the sauce and mix.
  39. 39Grate and add parmesan cheese to the sauce and mix.
  40. 40Add spinach to the sauce and mix until wilted.
  41. 41Add spinach to the sauce and mix until wilted.
  42. 42Add spinach to the sauce and mix until wilted.
  43. 43Add cooked mafaldine pasta to the sauce and mix.
  44. 44Add cooked mafaldine pasta to the sauce and mix.
  45. 45Add cooked mafaldine pasta to the sauce and mix.
  46. 46Place cooked chicken tenders on top of the pasta.
  47. 47Place cooked chicken tenders on top of the pasta.
  48. 48Place cooked chicken tenders on top of the pasta.
  49. 49Garnish with parsley and parmesan cheese.
  50. 50Garnish with parsley and parmesan cheese.
  51. 51Garnish with parsley and parmesan cheese.

Ingredients

  • 1.4 Lbs Chicken Tenderloins
  • 1.4 Lbs Chicken Tenderloins
  • 1.4 Lbs Chicken Tenderloins
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • 2 Tbsp Salted Butter
  • 2 Tbsp Salted Butter
  • 2 Tbsp Salted Butter
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 1.5 Tsp Cayenne Pepper
  • 1.5 Tsp Cayenne Pepper
  • 1.5 Tsp Cayenne Pepper
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Red Chili Flakes
  • 1 Tsp Red Chili Flakes
  • 1 Tsp Red Chili Flakes
  • 1 Tsp Oregano
  • 1 Tsp Oregano
  • 1 Tsp Oregano
  • Pinch Coarse Salt
  • Pinch Coarse Salt
  • Pinch Coarse Salt
  • Pinch Black Pepper
  • Pinch Black Pepper
  • Pinch Black Pepper
  • 1 Lb mafaldine pasta
  • 1 Lb mafaldine pasta
  • 1 Lb mafaldine pasta
  • Half Large White Onion
  • Half Large White Onion
  • Half Large White Onion
  • 4 Cloves Garlic
  • 4 Cloves Garlic
  • 4 Cloves Garlic
  • 2.5 Tbsp Tomato paste
  • 2.5 Tbsp Tomato paste
  • 2.5 Tbsp Tomato paste
  • 0.33 Cup Sun Dried Tomatoes
  • 0.33 Cup Sun Dried Tomatoes
  • 0.33 Cup Sun Dried Tomatoes
  • 2.66 Cup Heavy cream
  • 2.66 Cup Heavy cream
  • 2.66 Cup Heavy cream
  • 2 Tsp Italian Seasoning
  • 2 Tsp Italian Seasoning
  • 2 Tsp Italian Seasoning
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Cayenne Pepper
  • Pinch Salt
  • Pinch Salt
  • Pinch Salt
  • 2 Tsp Red Chili Flakes
  • 2 Tsp Red Chili Flakes
  • 2 Tsp Red Chili Flakes
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Garlic Powder
  • 1 Cup Parmesan
  • 1 Cup Parmesan
  • 1 Cup Parmesan
  • 2 Cups Spinach
  • 2 Cups Spinach
  • 2 Cups Spinach
  • Parsley
  • Parsley
  • Parsley
  • Parmesan Cheese
  • Parmesan Cheese
  • Parmesan Cheese
  • Red Chili Flakes
  • Red Chili Flakes
  • Red Chili Flakes

Equipment

SkilletBowlTongsKnifeCutting boardForkWooden spoonGrater

Tips

  • Remove chicken tendons before seasoning.
  • Cook the sauce on low heat until it starts to bubble.
  • Add as much Parmesan cheese as your heart will allow.