Spicy and Creamy Chicken Pasta

Name: Spicy and Creamy Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Yield: ['6', '6 servings']
Cuisine: italian
Ingredients: 0.25 cup cider vinegar; 0.25 cup vegetable oil; 2 teaspoons seasoned salt; 1 teaspoon red pepper flakes; 1 teaspoon monosodium glutamate (such as Ac'cent®); 0.5 teaspoon ground black pepper; 0.25 teaspoon salt; 4 skinless, boneless chicken breast halves - cut into chunks; 2 tablespoons vegetable oil; 1 cup heavy whipping cream; 1 (8 ounce) package egg noodles

4.50 (11)

⏱ 100 mins 🍽 ['6', '6 servings'] 🌶 italian 🏷 Main course

This Italian dinner dish features chunks of boneless chicken breast marinated in a zesty, spiced blend, then cooked and simmered in a luxurious cream sauce. The sauce is thickened with pan juices before being combined with tender egg noodles for a creamy and comforting pasta meal that serves six. The total preparation and cooking time is 100 minutes.

Ingredients

0.25 cup cider vinegar
0.25 cup vegetable oil
2 teaspoons seasoned salt
1 teaspoon red pepper flakes
1 teaspoon monosodium glutamate (such as Ac'cent®)
0.5 teaspoon ground black pepper
0.25 teaspoon salt
4 skinless, boneless chicken breast halves - cut into chunks
2 tablespoons vegetable oil
1 cup heavy whipping cream
1 (8 ounce) package egg noodles

Method

Combine the cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Add the chicken pieces, seal the bag, and let it marinate in the refrigerator for 1 hour.
Warm 2 tablespoons of vegetable oil in a large skillet. Take the chicken from the marinade, discarding the used liquid. Cook the chicken in the hot oil for about 10 minutes, stirring often, until browned and cooked through. Use a slotted spoon to move the chicken to a bowl, keeping the juices in the pan.
Whisk the whipping cream into the skillet juices and cook for about 5 minutes until it begins to thicken. Return the chicken to the skillet and lower the heat. Let it simmer for 15 to 20 minutes until the sauce is thick.
Boil a large pot of lightly salted water. Cook the egg noodles in the boiling water for about 5 minutes until tender but firm. Drain the noodles and gently mix them into the skillet with the chicken and cream sauce.

Nutrition (per serving)

Calories495 kcal

Fat32 g

Sugars1 g

Protein23 g

Sodium548 mg

Recipe details

CategoryMain course

Cuisineitalian

AuthorNicole Gilbert