Creamy Chilli Garlic Chicken Pasta
I am definitely not promising healthy. Not that I don’t do healthy, I believe everything should be done in moderation. There should also be a balance between the not so healthy and healthy. My kids absolutely love this Creamy Chilli Garlic Chicken Pasta which is similar to my Creamy Prawn Pasta. It’s why I made it together with a fresh green salad. Although I do love pasta I am trying not to indulge in this one. Age is catching up with me and due to my thyroid condition I have to watch my cholestrol levels. This pasta is a definite no no for me. Although I did have a little taste. I must say it is absolutely delicious. If I didn’t know any better I would have probably eaten it. I am a total carb lover.
How to cook the Creamy Chilli Garlic Chicken Pasta
This is a very quick and easy pasta to cook. It shouldn’t take more than 30 minutes to get a meal on your table. The chicken is marinated with the spices. It is then fried in a pan. Whilst the chicken is frying you can get your pasta boiling. You use the same pan to make the bechamel or white sauce. Mix it all together and dinner is served.
What Ingredients do I need?
I prefer to use chicken breasts for this dish. Chicken breasts are really quick to cook, even more so when cut into strips. You will need chilli because it is a pasta with chilli. Some garlic and a few spices which I am sure you have in your cupboard. The only thing different was the Ina Parmaan Lemon & Black Pepper Seasoning. If you are not in SA or you don’t have this spice you can leave it out. You can add some pepper and add a bit of lemon juice to the chicken instead. The seasoning does give the chicken a little bit of a lemon flavor but it is not absolutely necessary. You can even add some dried italian herbs as a substitute, just for extra flavor.
This pasta is a creamy chicken pasta so I made some white or bechamel sauce. It does give the pasta a rich, creamy flavor together with the parmesan cheese. I have used a bit of cream and some milk for the sauce. The cream adds that little of extra in terms of richness, which my boys love. If I was eating it I would have probably ommited the cream. You can use just milk or you can use half cream and half milk. It is all up to you. I have also used a low fat milk for this pasta and it is not as rich but still delicious. As usual you can also adjust the amount of chilli, if you don’t enjoy the heat. We love extra chilli and my boys are used to the chilli. So I don’t really do easy with the chilli. The pasta can also be your choice. I used tagliatelle but you can also use Penne or whatever else you wish. If you loved this, please share!
