Versatile, satisfying, and oh-so-simple to prepare, pasta is a dish everyone loves. If you’re looking to use up roasted chicken leftovers, this chicken pasta recipe makes a quick dinner fix or a delicious meal to pack for lunch at the office. Chorizo brings lots of flavor, while green peas add freshness, softness, and contrast, along with basil and garlic. You can also incorporate a handful of arugula. This is a real treat!
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Ingredients list for Spicy Chicken Spaghetti Pasta Recipe
Serves 4-5:
- 1 pound (400g) spaghetti
- 2 roasted chicken thighs or 2 chicken breasts, cut into small pieces
- Half a spicy chorizo
- 1/2 pound (200g) prosciutto
- 1/2 pound (200g) of green peas, cooked “al dente”
- 1 3/4 cups (40cl) heavy cream
- 2 cloves garlic, crushed
- 1 teaspoon Espelette chili pepper flakes, or ground Jalapeno chili pepper
- 3 1/2 oz (100g) of grated Parmesan cheese
- 1 sprig of fresh basil, chopped
Garnish:
- Basil leaves
- 1 piece of Pecorino Romano cheese
- Extra virgin olive oil
Directions
1. Cook spaghetti al dente in a large pot of boiling salted water. Cook for about 8 to 10 minutes (according to package directions). Meanwhile, cut the chorizo into pieces and prosciutto into strips.
2. Heat a non-stick skillet and fry the pieces of pancetta and chorizo, without adding fat. Fry over medium heat for 2-3 minutes.
3. Add garlic, stir, and cook for 1 minute more. Then stir in heavy cream, chili pepper powder, green peas, and half the grated parmesan.
4. Drain pasta quickly. Keep a ladleful of the cooking water and pour it into the pan. Add basil and remaining parmesan. Mix gently.
5. Arrange the pasta in the center of a bowl and sprinkle with chopped basil and freshly grated Pecorino. Add a dash of extra virgin olive oil and enjoy immediately.
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Spicy Chicken Spaghetti Pasta
If you’re looking to recycle roasted chicken leftover, this chicken pasta recipe will make a quick dinner fix or a delicious meal to pack for lunch at the office.
Ingredients
- 1 pound (400g) spaghetti
- 2 roasted chicken thighs or 2 chicken breasts, cut into small pieces
- Half a spicy chorizo
- 1/2 pound (200g) prosciutto
- 1/2 pound (200g) of green peas, cooked "al dente"
- 1 3/4 cups (40cl) heavy cream
- 2 cloves garlic, crushed
- 1 teaspoon Espelette chili pepper flakes, or ground Jalapeno chili pepper
- 3 1/2 oz (100g) of grated Parmesan cheese
- 1 sprig of fresh basil, chopped
Garnish:
- Basil leaves
- 1 piece of Pecorino Romano cheese
- Extra virgin olive oil
Instructions
- Cook spaghetti al dente in a large pot of boiling salted water. Count about 8 to 10 minutes (according to package directions). Meanwhile, cut the chorizo into pieces and prosciutto into strips.
- Heat a non-stick skillet and fry the pieces of pancetta and chorizo, without adding fat. Fry over medium heat for 2-3 minutes.
- Add garlic, stir, and cook for 1 minute more. Then stir in heavy cream, chili pepper powder, green peas, and half the grated parmesan.
- Drain pasta quickly. Keep a bit of the cooking water with a ladle and pour into the pan. Add basil and remaining parmesan. Mix gently.
- Arrange the pasta in the center of a bowl and sprinkle with chopped basil and freshly grated Pecorino. Add a dash of extra virgin olive oil and enjoy immediately.
Nutrition
Nutrition information for this recipe.
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