Spicy Chicken Pasta
Serves: 2-4
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
5.0
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Recipe Preparation
Main Ingredients:
- 1 lb pasta, cooked al dente
- ¼ cup pasta water
- 1 lb chicken breast
Cheese Sauce:
- 1 bell pepper, diced
- 1 shallot, diced
- 2 habaneros, stem removed and cut in half
- 2 cloves garlic, chopped
- 2 tbsp hot pepper paste
- 1 tsp kosher salt
- ½ tsp thyme
- ½ tsp oregano
- ½ cup heavy cream
- ½ cup three-pepper gouda, shredded (or any cheese of choice)
Step Description
1
Grill your chicken with the help of a
ThermoPro TempSpike Truly Wirefree Meat Thermometer
. This device lets you monitor the internal temperature of your food from up to 500′ away. Once the chicken reaches 165°F (74°C) as shown on the easy-to-use TempSpike phone app, remove it from heat.
2
To make the cheese sauce, heat a large sauté pan over medium heat and add approximately 2 tbsp of cooking oil. Once heated, add the diced bell pepper and shallot, and cook until they start to soften and caramelize, which usually takes about 5 minutes. Introduce the habaneros to the pan and cook for an additional 3–4 minutes. Season with salt, then incorporate the garlic, hot pepper paste, oregano, and thyme, stirring to combine. Allow the mixture to cook for another 2–3 minutes, allowing the flavors to meld together.
3
Pour in the heavy cream and stir gently to bring the sauce together. Let it come to a gentle simmer. Transfer the mixture to a blender and blend until it becomes smooth and homogeneous.
4
Return the blended sauce to the sauté pan. Add the shredded cheese and cook over medium-low heat until the cheese is completely melted and the sauce achieves a silky smooth consistency. Now incorporate the cooked pasta with the sauce and enjoy!
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