Spicy Creamy Chicken Pasta

Ingredients

• 300 g Organic skinless chicken fillets (cut into small pieces)
• 300 g Rigatoni pasta (cooked al dente)
• 200 ml 35% fresh cream (for the sauce)
• 6 g Parmesan (finely grated)
• 200 g Organic Italia tomatoes (diced)
• 1 piece Red onion (thinly sliced)
• 1 tbsp Garlic confit in olive oil (preserved in olive oil)
• 1 tbsp Olive oil (to prevent the chicken from sticking)
• 10 leaves Fresh basil leaves (cut into ribbons)
• 50 g Salt (for the pasta water)
• 6 g Sweet paprika (for the heat)

Instructions

1. Preparation

   Grate the Parmesan, thinly slice the red onion, cut the chicken into small dice and chop the basil with kitchen scissors.

   Time: PT10M

2. Preheat the pan

   Heat the pan over medium heat until it reaches about 160 °C.

   Time: PT5M

   Temperature: 160°C

3. Cooking the chicken

   Add a drizzle of olive oil, then the chicken pieces. Sauté for 5 minutes until they are almost cooked.

   Time: PT5M

4. Sweating the onion

   Add the sliced red onion, cook 5 minutes while stirring until translucent.

   Time: PT5M

5. Add garlic and paprika

   Stir in the confit garlic and paprika, cook 1 minute, stirring quickly.

   Time: PT1M

6. Tomatoes and reduction

   Pour in the diced tomatoes, let simmer 5 minutes until slightly reduced.

   Time: PT5M

7. Cooking the pasta

   Bring 5 L of water to a boil in a large pot, add 50 g of salt then the rigatoni. Cook 9 minutes al dente.

   Time: PT9M

   Temperature: 100°C

8. Incorporate the cream

   Reduce the heat, add the fresh cream and let thicken for 3 minutes without bringing to a boil.

   Time: PT3M

9. Finish with basil

   Add the fresh basil, let infuse for 2 minutes then remove from heat.

   Time: PT2M

10. Final mix

    Drain the pasta, fold it into the sauce, add the grated Parmesan, adjust seasoning with salt and pepper. Mix for 3 minutes to achieve a creamy consistency.

    Time: PT3M

11. Plating

    Divide the pasta onto plates, garnish with a few extra basil leaves and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

1136

Protein

64 g

Carbohydrates

80 g

Fat

85 g

Fiber

5 g

Ingredient Substitutions

• Instead of Organic skinless chicken fillets: turkey, tofu
• Instead of Rigatoni pasta: penne, fusilli
• Instead of 35% fresh cream: heavy cream, coconut milk
• Instead of Parmesan: pecorino, grana padano
• Instead of Organic Italia tomatoes: canned tomatoes
• Instead of Red onion: shallot
• Instead of Garlic confit in olive oil: fresh garlic
• Instead of Olive oil: canola oil
• Instead of Fresh basil leaves: oregano
• Instead of Salt: sea salt
• Instead of Sweet paprika: mild chili powder

Equipment Needed

• Chef's knife
• Cutting board
• Fine grater
• Large pot or stockpot
• Frying pan
• Wooden spoon
• Mixing bowl
• Ladle
• Kitchen scissors
• Colander

Critical Steps — Do Not Skip

• Preparation of ingredients
• Preheat the pan to the right temperature
• Cook the chicken until almost done
• Final mix with Parmesan

Chef Tips from the Video

• Use garden basil for a more intense flavor
• Grate the Parmesan just before incorporating to avoid clumping

Troubleshooting

Storage

Refrigerator: Sauce and chicken stored separately in airtight containers, up to 2 days maximum.

Freezer: Raw chicken can be frozen for 3 months; creamy sauce does not freeze well.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (without basil) 2 hours ahead and keep warm
• Cook the chicken ahead, reheat gently before adding to the pasta