INTRODUCTION

Just thirty minutes is all it takes to prepare this Chili Pesto Pasta with Chicken dish, which is characterized by robust and spicy tastes. This scrumptious pasta meal will titillate your taste buds with its savory Italian seasoned chicken, cherry tomatoes, red bell pepper, and fresh basil, all of which are encased in a creamy pesto sauce that is hot with red chile. This Chili Pesto Pasta with Chicken dish is DELICIOUS on a whole new level! It is spicy, delicious, creamy, and packed with powerful tomato flavors.

What is chili pesto?

Additionally, red chilies or chili peppers are incorporated into the pesto sauce, making it a spicy variant of the conventional red pesto. Featuring savory Italian seasoned chicken pieces, store-bought chili pesto, luscious cherry tomatoes, crisp red bell pepper, and curved, spoon-like orecchiette pasta to soak up the tasty, creamy, and spicy red chili pesto sauce, this one-pan dish is simple to prepare and can be prepared in a single pan.

It is wonderfully delicious, spicy, and fragrant as a result of the use of olive oil, garlic, red chilies, common herbs and spices, freshly grated Parmigiano Reggiano cheese, and sweet Italian basil as a finishing touch. This red chili pesto pasta is sure to excite your taste senses, especially if you are a fan of pasta meals that are filled with more heat. But you shouldn’t be concerned if you’re not a huge fan of heat. Your individual preferences can be taken into consideration while adjusting the level of spiciness! A bonus? During the week, this simple pasta dish is perfect for meal prepping and can be prepared in only half an hour.

WHY THIS RECIPE SHOULD BE USED

• Easy and quick to do! The use of chili pesto that is purchased from a store is not only convenient, but it also makes it relatively easy to prepare this spicy chicken pesto pasta on any given weeknight.
• It is modifiable. You are able to personalize it by adding vegetables and the protein of your choice (shrimp looks like it would be fantastic!).
• Orecchiette pasta, which is shaped like a small ear, allows the creamy tomato pesto sauce to sit inside of it, ensuring that you get a generous amount of sauce in each and every bite as a result.
• Through its richness, single cream helps to counterbalance the acidity and spice that are present in the tomato and chili pesto sauce. When compared to the use of heavy cream or double cream, this alternative is not only lighter but also healthier.
• The addition of fresh basil at the very end makes everything more vibrant.

INGREDIENTS

• Chicken: In order to season the chicken breasts, I used diced boneless, skinless chicken breasts and seasoned them with garlic powder, salt, black pepper, and Italian seasoning. Alternatively, if you want, you can use chicken thighs that are boneless and skinless.
• Orecchiette Pasta: This term was given to the orecchiette because of their form, which literally translates to “little ears” in Italian. Because it is the ideal vessel for holding pasta sauces and for them to cling onto, especially creamy ones, this small curved cup-like shaped pasta with ridges is one of my favorite pastas. On the other hand, any pasta shape that is a shortcut, such as penne pasta with ridges, farfalle, or fusilli (rotini), will function adequately. If you would want to increase the amount of protein and fiber that this recipe contains, you are more than free to cook it with whole grain (whole wheat) pasta.
• Aromatics: In order to give it an extra kick of heat, garlic and fresh red chilies! Although I used Thai Bird’s Eye red chilies, you may simply use any other type of hot chili pepper. Add more or fewer of them, or leave them out entirely, to make this chili pesto pasta more mild.
• Veggies: A yellow onion, a red bell pepper, and cherry tomatoes cut in half are included.
• Chili Pesto: Garlic, oil, hot red chilies, red peppers, and tomatoes are the ingredients that go into making Sacla Fiery Red Chili Pesto, which is a spicy red pepper pesto. I used this pepper pesto. A delicious punch is delivered by it! Among the brands that produce chile pesto is Filippo Berio among others. It is possible to locate chili pesto at the majority of mainstream stores. Alternately, you could use sundried tomato pesto or another red pepper pesto sauce in its place if you are unable to locate it.
• Double Concentrated Tomato Paste: for flavors that are robust and rich in tomato.
• Seasonings: For the purpose of seasoning the spicy pesto pasta sauce, we have ground cayenne, crushed red pepper, dried oregano, and sea salt. These ingredients are sure to add the heat!
• Single Cream: Table cream, often known as light cream, is a type of single cream that has 15% fat per 100 milliliters. If you would like a red chili pesto pasta sauce that is more luxurious and extravagant, you are welcome to use heavy cream or double cream instead of regular cream.
• Fresh Italian Basil Leaves: Enhances the flavor of the spicy tomato pesto sauce while imparting a sense of sweetness to it. Even while dried basil won’t have the same flavor as fresh basil, it can be used as a substitute in a pinch.
• Reserved Pasta Water: Be careful to save some of the water that you need to cook the pasta so that you may use it to help loosen the sauce.
• To Serve: As a finishing touch, sprinkle your meal with freshly grated Parmigiano Reggiano or Parmesan cheese, as well as cut basil. As an alternative, you may also use parsley as a garnish.

INSTRUCTIONS

Preparation:

1. Season the chicken: The chicken should be cut into bite-sized pieces and then added to a bowl of medium size. Prepare the dish by flavoring it with garlic powder, black pepper, Italian seasoning, and fine sea salt. Allow to thoroughly combine, then set aside.
2. Prepare the fresh ingredients: The yellow onion, red bell pepper, garlic, red chilies, cherry tomatoes, and basil should be chopped or sliced in accordance with the instructions mentioned in the “ingredients” section.

Chili Pesto Pasta with Chicken:

1. Cook the pasta: The pasta should be cooked until it reaches the al dente stage, as directed on the box, in a large pot of salted water that is boiling (or in the same medium-sized deep sauté pan that you will use to prepare the pasta dish). After reserving half a cup of the water used to cook the pasta, drain it and set it aside. (Although it is not required, I find that running cold water over the pasta helps prevent it from sticking and allows it to cook for a longer period of time.)
2. Cook the chicken: To prepare the dish, heat one teaspoon of olive oil in a deep sauté pan of medium size over medium-high heat. It is time to add the chicken pieces that have been seasoned, and then spread them out in the pan. After allowing it to sear for one minute, flip it over and sear an additional minute on the other side, or until it is almost completely cooked through. Place the mixture in a clean basin and put it aside.
3. Sauté the veggies and aromatics: While the pan is being heated over medium-high heat, the remaining half tablespoon of olive oil should be heated. Sauté the red bell pepper and yellow onion for one minute, or until the vegetables have become more tender. Approximately thirty seconds after adding the garlic and red chilies, sauté them together until they become fragrant.
4. Build the tomato sauce: To the mixture, add the chili pesto, the tomato paste that has been double-concentrated, two tablespoons of the pasta water that has been set aside, salt, black pepper, dried oregano, crushed red pepper flakes, and ground ginger. In order to blend, thoroughly mix. After that, incorporate the cherry tomatoes by performing a brief mixing process.
5. Add the cream: Bring the temperature down to a low setting and mix in the single or light cream. Combine everything thoroughly to make a chili tomato cream sauce.
6. Add the pasta and chicken: The chicken and pasta that has been cooked should be added, and the mixture should be stirred for one minute until everything is evenly covered in the sauce and it adheres the pasta. Should the sauce become excessively thick, you may need to add one to two tablespoons of the pasta water that was set aside in order to loosen it.
7. Stir through the basil: Switch off the heat and stir in the majority of the sliced fresh Italian basil (save some for garnish), and continue stirring until the basil has just begun to wilt.
8. To Serve: A garnish of freshly grated Parmigiano Reggiano cheese can be added if desired after the dish has been distributed equally on plates. The reserved sliced basil should be sprinkled on top before serving.

STORING LEFTOVERS AND REHEATING THEM

• Keeping any leftovers in the refrigerator for three to four days requires a container that is airtight and sealed. Warm up the mixture in the microwave for one to two minutes on high, stirring it halfway through, until it is hot all the way through.
• Immediately prior to consumption, I suggest topping the dish with shredded cheese and basil garnish. When used as a topping, fresh basil has a harsh flavor and turns black when it is reheated in the microwave for an excessive amount of time. It is perfectly acceptable for the basil to be reheated within the meal itself.

COOKING TIP’s

• Al dente pasta should be cooked. Cook for one to two minutes less than the amount of time that is specified on the package. Instead of cooking the pasta for the number of minutes specified on the package, you can cook it for the amount of time that is specified for al-dente pasta. When the pasta is added back into the pan to be combined with the chili pesto tomato cream sauce, this prevents it from being overly soft or drenched in liquid.
• Taste the spice and adjust it to your liking. Use fewer fresh red chilies, crushed red pepper, and ground cayenne pepper, or leave them out entirely, to make the meal less spicy. Increase the amount of these ingredients to make the dish more spicy! As the final flavor of the dish will be altered, I do not recommend using less chili pesto than what is called for. On the other hand, you might use a pesto made with mild red peppers for a flavor profile that is different but it is still excellent.
• The recipe should be doubled. A total of two servings can be obtained from this recipe. If you want to make four servings to feed a family or if you want to meal prep this, you should double the amount of ingredients that are called for in the recipe. An excellent, tasty, and simple lunch or dinner that can be reheated over the week, this dish is a wonderful option!

VARIATIONS

• Use additional vegetables. Baby spinach, mushrooms, and zucchini that has been sliced. You can also include vegetables that have already been cooked, such as florets or strands of broccoli rabe or sliced roasted asparagus.
• Make use of a particular protein. There are a number of ingredients that would be delicious in this pasta meal with tomato and chili pesto sauce, including shrimp (prawns), bacon, and sliced mild or hot Italian sausage (chicken or pork).
• Gluten-free version of it. In addition to choosing gluten-free pasta, you should also make sure that the pesto you are using is gluten-free certified.
• Make it without any dairy. The red chili cream sauce should be made with vegan light cream, and vegan cheese should be used as a garnish.
• You may also use roasted peppers from a jar or sun-dried tomatoes. Tomatoes that have been dried in the sun will impart a delightfully tangy flavor, and they can be used in place of cherry tomatoes or added in addition to them. If you want to add more depth of flavor, you may also add some roasted peppers that are in a jar.

NOTES

1. Fresh Red Chilies. Any variety of fiery red chiles that are readily available to you can be used. The amount should be adjusted according to the level of heat that you desire and the chiles that you have available. Instead of using fresh chilies, you can reduce the amount of crushed red pepper and ground cayenne pepper in this meal to make it more mild.
2. Chili Pesto. Garlic, oil, hot red chilies, red peppers, and tomatoes are the ingredients that go into making Sacla Fiery Red Chili Pesto, which is a spicy red pepper pesto. I used this pepper pesto. A delicious punch is delivered by it! Among the brands that produce chile pesto is Filippo Berio among others. In the United Kingdom, the European Union, and the United States of America, common supermarkets like Walmart and Publix Market carry it. On top of that, it may be purchased online in the United Kingdom and via Amazon in the United States. Alternately, you could use sundried tomato pesto or another red pepper pesto sauce in its place if you are unable to locate it.
3. Double the recipe. A total of two servings can be obtained from this recipe. If you would want to prepare four servings of the dish to serve a family or for meal preparation, you can do so by clicking the “2x” option located at the top of the recipe card which will double the amount of components.
4. Storing and Reheating Leftovers. Keep any leftovers in the refrigerator for three to four days in an airtight container that has been sealed, or store them in individual containers for meal preparation. In the microwave, reheat for one to two minutes, stirring halfway through, until the food is heated all the way through. Immediately prior to consumption, I suggest topping the dish with shredded cheese and basil garnish. When used as a topping, fresh basil has a harsh flavor and turns black when it is reheated in the microwave for an excessive amount of time. It is perfectly acceptable for the basil to be reheated within the meal itself.
5. Nutritional information. There is no mention of freshly grated Parmigiano Reggiano cheese in the nutritional information that has been provided. This is because the quantity of cheese that you add will vary and be determined by your personal choice.
6. If you want to make this chili pesto pasta meal more your own, check out the ‘Variations’ part of the post that was just above this one.

CONCLUSION

A delectable dish that blends the familiar comfort of pesto pasta with an exciting twist of chili, Chili Pesto Pasta with Chicken is filled with a variety of delicious ingredients. In addition to being simple to prepare, this recipe is adaptable and impressive enough to impress visitors. There is no doubt that this recipe will quickly become a favorite in your collection of culinary creations, regardless of whether you are searching for a midweek dinner or a special meal. Each and every bite will let you to appreciate the harmonious combination of spicy, savory, and fresh flavors!

FREQUENTLY ASKED QUESTIONS (FAQ’s)

1. Where can i buy chili pesto?

Ans. In the United Kingdom, the European Union, and the United States of America, chili pesto may be found in the majority of conventional supermarkets. Walmart and Publix Market are the only supermarket stores in the United States that carry it, but it should also be accessible at other grocery stores. On top of that, it may be purchased online in the United Kingdom and via Amazon in the United States.

2. What else can i use chili pesto in?

Ans. Aside from incorporating it into pasta and noodle dishes, chili pesto can also be utilized in soups or in a spicy ground chicken chili, as a spread in burgers and sandwiches, as a dip, with meats, roasted vegetables, eggs, and other foods. A never-ending variety of choices! It is also possible to prepare some air fryer chili pesto halloumi fries, which are a delectable appetizer that would be perfect for a party.

3. Can i make this vegetarian/vegan?

Ans. Simply delete the chicken and replace it with a protein derived from plants to make this dish suitable for vegetarians. The same steps as for making it vegetarian can be used to make it vegan; however, you will also need to use dairy-free cream and vegan cheese.

4. How long can you keep jarred pesto?

Ans. Store pesto that was purchased in a jar in the refrigerator after it has been opened. Ten days to two weeks is the typical amount of time that passes before the fungus begins to grow. It is important to check the bottle because it will typically indicate how long it can be stored.