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Spicy and Creamy Chicken Pasta

Spicy and Creamy Chicken Pasta

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 40 m
Nicole Gilbert

Nicole Gilbert

A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
  2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
  3. Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.
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Reviews

Catalyst5
17

Catalyst5

5/22/2012

The recipe was exactly how the food was described. The ony change that I would make is to simmer the whipping cream with the chicken for less than 15-20 min if you like the dish filled with sauce. Overall great dish.

Sarah
3

Sarah

9/18/2012

My husband LOVED this - will definitely make again. I followed the recipe other than omitting the MSG. Not too spicy but definitely had some kick! My one year old was also a fan :)

Livingdedgurl
2

Livingdedgurl

6/10/2013

I thought it wasn't very good... I followed the directions except I used Hungarian hot paprika for the red pepper flakes since I didn't have. The chicken had flavor but it was missing something and, for me, it was bordering on salty. There was barely enough sauce and it wasn't even creamy. After it was done I ended up adding about a cup of sour cream but that really didn't help so now I'm left with this big tupperware of mess that I don't want to waste but I don't think anyone will eat it.

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