Creamy Chicken in Angry Sauce
I still remember the first time I made Creamy Chicken in Angry Sauce. It was a chilly evening, and I had just gotten back from a long day at work. I craved something comforting yet packed with flavor. After rummaging through my pantry and fridge, I came up with the idea of making a creamy chicken pasta dish—with a spicy twist that hit the spot. As I savored each bite, I knew I had found a new favorite recipe. Now, this dish doesn’t just keep you warm; it brings families together and satisfies those who crave a little heat in their meals. You’ll find that with just a few simple ingredients, you can whip up a delicious meal that everyone will love!
Why make this recipe?
If you’re on the lookout for a dish that’s not just flavorful but also easy to whip up, look no further than Creamy Chicken in Angry Sauce. Here’s why you should give this recipe a try:
- Delicious Flavor: Each bite bursts with flavors from garlic, spicy sambal, and creamy tomatoes. The combination is simply irresistible!
- Quick and Easy: You can have dinner ready in under 30 minutes. It’s perfect for weeknights when time is tight.
- Budget-Friendly: With ingredients that often sit in your pantry, this dish won’t break the bank.
- Kid-Friendly: The creaminess balances out the spice, making it a great option for children. You can adjust the heat levels to suit your family’s taste.
- Ideal for Beginners: If you’re new to cooking, this dish walks you through each step, making it hard to mess up.
How to make Creamy Chicken in Angry Sauce
Creating this dish is a breeze, even for novices in the kitchen. You’ll need just about 30 minutes from prep to plate. The only tools you’ll need are a large pot for boiling pasta and a non-stick skillet for cooking the chicken and sauce. Trust me, you’ll enjoy this straightforward cooking experience!
Ingredients:
- 9 ounces penne
- 2 tbsp olive oil
- 14 ounces chicken fillets (cut into bite-sized chunks)
- 4 garlic cloves (minced)
- 1 shallot (finely chopped)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp sweet paprika
- ¼ cup chicken broth
- 2 tbsp tomato paste
- 1 tsp sambal oelek (more or less to taste)
- 5.5 ounces cherry tomatoes
- 1 ¾ cups puréed tomatoes
- ½ cup cream (20% fat)
- 2 ounces grated Parmesan (more for serving)
- 2 tbsp chopped parsley
Step-by-step directions:
Begin by bringing a large pot of generously salted water to a boil. Toss in the penne and cook until al dente, according to package instructions. When done, drain and reserve ¼ cup of the cooking water.
In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sauté until they start to brown, roughly 5 minutes.
Once the chicken has browned, stir in the chopped shallot and minced garlic. Cook for about 2 minutes until the onion softens and becomes fragrant.
Sprinkle in the salt, black pepper, crushed red pepper flakes, oregano, sage, and paprika. Cook for another 30 seconds, stirring constantly to release the aromatic flavors.
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release the brown bits. This step adds a ton of flavor!
Next, stir in the tomato paste and sambal oelek. Allow the mixture to cook for about a minute, keeping an eye on it until it starts to darken slightly.
Toss in the cherry tomatoes and give them about 2 minutes in the pan. They will soften up beautifully.
Now it’s time for the puréed tomatoes! Add them to the skillet, bring the mixture to a boil, and let it simmer for about 5 minutes.
Pour in the cream, followed by the grated Parmesan and chopped parsley. Stir everything together and let it cook for another minute. If the sauce looks a bit too dry, don’t hesitate to add a splash of that reserved pasta cooking water!
Taste and adjust the salt if needed. Finally, add your cooked penne to the skillet, tossing it well to coat all the pasta in that creamy goodness.
Divide the pasta among bowls, topping each with additional Parmesan, a sprinkle of red pepper flakes, and a dash of black pepper. Get ready to enjoy!
How to serve Creamy Chicken in Angry Sauce?
Serving this dish offers many fun possibilities. It’s perfect as a standalone meal, but you can always add some garlic bread or a crisp salad on the side. A refreshing Caesar salad pairs beautifully with the spice of the dish, neutralizing the heat and balancing the flavors. For garnishing, a sprinkle of extra chopped parsley not only adds color but also a fresh taste that elevates the meal!
How to store Creamy Chicken in Angry Sauce?
If you find yourself with leftovers (though that might be a stretch!), you can store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze the dish for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stovetop or microwave. You might want to add a little splash of cream or pasta water when reheating to restore the saucy consistency!
Tips for perfect Creamy Chicken in Angry Sauce
Don’t Overcook the Chicken: Cook the chicken just until it’s browned and cooked through. Keeping it juicy makes the dish more flavorful.
Adjust the Spice Level: The amount of sambal oelek can be adjusted based on your heat preference. Start with less and add more if you enjoy the heat!
Use Fresh Herbs: Fresh parsley not only flavors the dish but also adds a pop of color. Dried herbs are a good substitute, but fresh will always be better!
Don’t Skip the Deglazing: Taking a moment to deglaze the skillet will ensure you capture all that flavor. It’s worth it!
Serve Immediately: While it may be tempting to prepare this in advance, it’s best enjoyed right when it’s made for that creamy texture and vibrant flavors.
Variations
Feel free to get creative with your Creamy Chicken in Angry Sauce! Here are a few ideas:
Vegetarian Option: Swap the chicken for grilled zucchini or mushrooms. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
Pasta Variations: Switch up the penne for any pasta shape you love—fettuccine or farfalle work wonderfully as well!
Make it Healthy: Use whole wheat penne for a nutritional boost, and opt for light cream or milk instead of regular cream to cut down on fat.
FAQs about Creamy Chicken in Angry Sauce
Can I substitute sambal oelek with something else?
Absolutely! If you don’t have sambal oelek, you can use Sriracha, chili garlic sauce, or even a pinch of cayenne pepper. Adjust to taste according to how spicy you want your dish!
Why did my sauce split?
If your cream sauce splits, it’s likely due to high heat. Always lower the heat before adding cream to prevent it from curdling. Stir continuously to keep it smooth!
Will this dish work with frozen chicken?
While using frozen chicken is feasible, you should always thaw it first for even cooking. Cooked from frozen may leave you with unevenly cooked chicken, which can affect the dish’s overall texture and flavor.
Creamy Chicken in Angry Sauce stands out not just for its flavor but also for its comforting nature. Enjoy cooking and savoring every spoonful of this delicious dish!
Print
Creamy Chicken in Angry Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting creamy chicken pasta dish with a spicy twist, perfect for quick weeknight dinners.
Ingredients
- 9 ounces penne
- 2 tbsp olive oil
- 14 ounces chicken fillets (cut into bite-sized chunks)
- 4 garlic cloves (minced)
- 1 shallot (finely chopped)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp sweet paprika
- ¼ cup chicken broth
- 2 tbsp tomato paste
- 1 tsp sambal oelek (more or less to taste)
- 5.5 ounces cherry tomatoes
- 1 ¾ cups puréed tomatoes
- ½ cup cream (20% fat)
- 2 ounces grated Parmesan (more for serving)
- 2 tbsp chopped parsley
Instructions
- Begin by bringing a large pot of generously salted water to a boil. Toss in the penne and cook until al dente, according to package instructions. When done, drain and reserve ¼ cup of the cooking water.
- In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken pieces and sauté until they start to brown, roughly 5 minutes.
- Once the chicken has browned, stir in the chopped shallot and minced garlic. Cook for about 2 minutes until the onion softens and becomes fragrant.
- Sprinkle in the salt, black pepper, crushed red pepper flakes, oregano, sage, and paprika. Cook for another 30 seconds, stirring constantly to release the aromatic flavors.
- Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release the brown bits. This step adds a ton of flavor!
- Next, stir in the tomato paste and sambal oelek. Allow the mixture to cook for about a minute, keeping an eye on it until it starts to darken slightly.
- Toss in the cherry tomatoes and give them about 2 minutes in the pan. They will soften up beautifully.
- Now it’s time for the puréed tomatoes! Add them to the skillet, bring the mixture to a boil, and let it simmer for about 5 minutes.
- Pour in the cream, followed by the grated Parmesan and chopped parsley. Stir everything together and let it cook for another minute. If the sauce looks a bit too dry, don’t hesitate to add a splash of that reserved pasta cooking water!
- Taste and adjust the salt if needed. Finally, add your cooked penne to the skillet, tossing it well to coat all the pasta in that creamy goodness.
- Divide the pasta among bowls, topping each with additional Parmesan, a sprinkle of red pepper flakes, and a dash of black pepper. Get ready to enjoy!
Notes
Don’t overcook the chicken; adjust the spice level according to your taste; use fresh herbs for better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: creamy chicken, spicy pasta, quick dinner, comfort food, weeknight meal