I am revisiting a few of our favorite dishes on the weekends to see if the recipes still hold up. I first posted this recipe for Creamy Firecracker Chicken Pasta in April 2016 (click for link to original post). This dish is a great week day meal as it takes about 25-30 minutes to have dinner on the table. My favorite part is it can be made in one pot!
This was as good as we remembered it being. It can be made spicier by adding extra hot sauce (I put the bottle on the table so we could splash a bit over individual dishes) and red pepper flakes or sweeter by adding a bit more brown sugar. My family ate the entire pan. There was not a bite left!
I served this with a spinach salad to complete the meal.
Creamy Firecracker Chicken Pasta
- 1 1/2 lbs. chicken breasts, cut into small pieces
- 2 cups chicken stock
- 1/4 cup hot sauce
- 1 (14 oz) can petite diced tomatoes, drained
- 1/4 cup brown sugar
- dash of red pepper flakes (to your liking)
- 2 tablespoon corn starch mixed with 2 tablespoon cold water
- 1/2 cup heavy cream
- 12 oz linguine, spaghetti or angel hair pasta
- bleu cheese crumbles or goat cheese crumbles, if desired
- Add chicken, chicken stock, hot sauce, tomatoes, brown sugar and red pepper flakes to a large pot. Stir well to combine. Bring to a slow simmer over medium heat allowing the chicken to cook 8-10 minutes.
- Add the cornstarch and water (mixed together until cornstarch has melted) and the pasta to the pan once the chicken has cooked through. Stir well and continue to cook on lightly simmering, stirring often to keep pasta from sticking together.
- Once pasta has reached desired tenderness remove pan from heat and stir in heavy cream until well blended. Taste and adjust spices as needed. Add more brown sugar for a sweeter taste and more hot sauce or red pepper for a spicier taste.
- Serve pasta hot with bleu cheese or goat cheese crumbles sprinkled over the top if desired.