Creamy, cozy, and just spicy enough to keep things interesting. Golden, crispy breaded chicken is layered over a rich sun-dried tomato cream sauce that clings to every piece of penne, with fresh spinach folded in for balance. A generous hit of Cloud23 Sweet Jalapeño Hot Sauce is stirred directly into the sauce, adding a subtle sweetness and slow-building heat that cuts through the richness and keeps you going back for another bite. It’s comfort food with a little personality — perfect for weeknights that deserve something special.
Spicy Marry Me Chicken Pasta Recipe
Cuisine
American-Italian
Author:
Dana Plucinski aka @baydish
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Creamy, cozy, and just spicy enough to keep things interesting. Golden, crispy breaded chicken is layered over a rich sun-dried tomato cream sauce that clings to every piece of penne, with fresh spinach folded in for balance. A generous hit of Cloud23 Sweet Jalapeño Hot Sauce is stirred directly into the sauce, adding a subtle sweetness and slow-building heat that cuts through the richness and keeps you going back for another bite. It’s comfort food with a little personality — perfect for weeknights that deserve something special.
Ingredients
- 1.5 lbs chicken breast, skin removed
- 2 eggs, beaten
- 1 cup bread crumbs
- 1 cup heavy cream
-
1 8oz jar sun-dried tomatoes, roughly chopped and oil saved
- 1 tbsp unsalted butter
- 4 cloves garlic, roughly chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- 12oz dry penne pasta
- 2 ¾ cup chicken stock
- ½ cup grated parmesan, plus more for topping
- 1 cup fresh spinach
- 2 tbsp Cloud23 Sweet Jalapeño Hot Sauce, plus more for topping
- Fresh basil, for garnish
- Cracked pepper, for topping
Directions
Using paper towels, dry the chicken as much as possible and add to a large ziplock bag. Pound chicken to flatten and return to the fridge until later. Set up a station with a bowl of the beaten eggs and a bowl of the breadcrumbs for later use.
Preheat a large pot over medium heat and add 2 tbsp of the reserved sun-dried tomato oil and 1 tbsp butter. Add the garlic and cook for one minute, then the dried basil, oregano, chopped sun-dried tomatoes, and salt, cooking for another three minutes. Add the dried pasta and chicken stock, stir well, and cover, cooking for 15-20 minutes, or until most of the liquid is absorbed.
While the pasta is cooking, prepare the breaded chicken. Dip each flattened breast into the egg mixture, then the breadcrumbs, and place on a plate. In a large saute pan, add another 2 tbsp of the sundried tomato oil. Pan fry the chicken for a few minutes on each side, until golden brown and the internal temperature reaches 165 degrees. Set aside and slice when cool enough to handle.
Reduce the heat to low on the pasta and add the cream and spinach, stirring until spinach is wilted. Remove pot from the heat and add the parmesan, again stirring until combined, and finally the Cloud23 Sweet Jalapeño Hot Sauce.
Plate the pasta. Top with the sliced breaded chicken, fresh basil, cracked pepper, grated parmesan, and more hot sauce, to taste. Enjoy immediately.
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