Spicy Chicken Penne Pasta
A creamy, spicy pasta dish with lean ground chicken, fresh basil and mint, black olives, and a rich tomato cream sauce. Packed with protein and fiber, this quick and flavorful meal is perfect for weeknight dinners, date nights, or meal prepping for the week ahead.
Equipment
- 1 large pot (for pasta)
- 1 Large Sauté Pan (for sauce and chicken)
- 1 wooden spoon or spatula
- 1 Knife (for chopping ingredients)
- 1 cutting board
Ingredients
- 1 TBSP Olive Oil
- 1 –2 TSP Chili Oil optional for extra heat
- 1 TBSP Unsalted Butter
- 8 ounces 227 g Penne Pasta (or preferred short pasta)
- 1 pound 480 g Ground Chicken
- 2 cans 14 oz / 400 g each Chopped Tomatoes
- 1 cup + 2 TBSP 200 ml Cooking Cream (or half-and-half/whole milk)
- 12 Garlic Cloves minced
- 4 –14 Fresh Red Chilies chopped and deseeded as desired
- ½ Yellow Onion minced
- 12 Black Olives pitted and sliced
- 35 –40 g Fresh Basil Leaves about 2 ½ cups loosely packed, washed and sliced
- ¼ cup Fresh Mint Leaves washed and dried
- 3 TSP Kosher Salt to taste
- 2 TSP Black Pepper
- 1.5 –2 TSP Smoked Paprika hot or sweet
- 1.5 –2 TSP Crushed Red Chili Flakes adjust to taste
- 1.5 –2 TSP Ground Cayenne Pepper adjust to taste
- 1 –2 TSP Dried Mint Flakes optional
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- ½ cup Freshly Grated Parmigiano Reggiano or preferred cheese
Optional Garnish:
- Additional cheese and crushed red pepper flakes
Instructions
- Prepare the Spices and Seasonings: Begin by gathering all your dried and powdered seasonings. In a small bowl, combine smoked paprika, crushed red chili flakes, ground cayenne, garlic powder, onion powder, and dried mint flakes (if using). Mix thoroughly until well-blended. Cover the bowl with plastic wrap or set aside. This step ensures your spices are ready to be added all at once during cooking, providing a consistent flavor throughout the dish.
- Chop Fresh Ingredients: Next, prep your fresh ingredients. Mince the garlic cloves finely so they release their aroma evenly. Dice the yellow onion into small pieces for a balanced sweetness and texture. Slice the fresh red chilies to your desired heat preference, removing seeds if you want milder spice. Pit and slice the black olives. Wash, dry, and roughly chop the fresh basil leaves, then do the same for the mint leaves. Keeping ingredients organized makes the cooking process smooth and stress-free.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous pinch of salt to enhance flavor. Pour in the penne pasta and cook according to the package directions, typically around 9–11 minutes for al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and set aside. Reserve a small cup of pasta water in case you want to adjust the sauce consistency later.
- Heat the Oils and Butter: Place a large sauté pan over medium-high heat. Add olive oil and optional chili oil for an extra kick. Then, add unsalted butter to the pan. Allow the butter to melt and combine with the oils, forming a flavorful cooking base. Swirl the pan gently to evenly distribute the fats. This step creates a rich, aromatic foundation for the chicken and vegetables.
- Sauté Aromatics and Chilies: Add the minced onion to the hot pan and sauté for 1–2 minutes until it becomes translucent and fragrant. Next, add the minced garlic and sliced red chilies. Stir continuously for another minute to release their flavors without burning the garlic. This step is key to building depth in your sauce and infusing a gentle heat throughout the dish.
- Cook the Ground Chicken: Add the ground chicken to the pan. Using a wooden spoon or spatula, break it into small, even pieces. Cook for 3–4 minutes, stirring occasionally, until the chicken is fully opaque and no longer pink. Cooking evenly ensures each bite has the perfect texture and absorbs the flavors from the aromatics.
- Build the Creamy Tomato Sauce: Pour in the canned chopped tomatoes and the cooking cream, stirring to combine. Sprinkle in the prepared spice mix and add the sliced black olives. Stir thoroughly so that the cream and tomato blend into a rich, velvety sauce. Allow the mixture to simmer gently for 2–3 minutes. This step allows the flavors to meld and the sauce to thicken slightly, creating a luxurious coating for the pasta.
- Add Fresh Herbs: Lower the heat to medium and stir in the fresh basil and mint leaves. Let the mixture simmer uncovered for 5–8 minutes. The fresh herbs will release their aromas, infusing the sauce with bright, herbal notes while slightly wilting to add a soft texture. Stir occasionally to prevent sticking and ensure even cooking.
- Combine Pasta with Sauce: Add the cooked penne pasta directly into the sauté pan with the sauce. Using tongs or a large spoon, gently toss the pasta until it is evenly coated with the creamy, spicy tomato sauce. Allow the pasta to cook in the sauce for an additional 3–4 minutes on medium-low heat so it absorbs the flavors. Taste and adjust seasoning with salt or pepper if needed.
- Serve and Garnish: Transfer the Spicy Chicken Penne Pasta to a serving dish. Generously sprinkle freshly grated Parmigiano Reggiano over the top. Add additional crushed red chili flakes if you like extra heat. Serve immediately while warm, pairing optionally with a side salad or crusty bread. This final step ensures each serving is flavorful, creamy, and visually appealing.
Notes
- Use high-quality olive oil and fresh herbs whenever possible; they elevate the flavor significantly.
- Adjust chili levels according to your heat tolerance. Thai bird’s eye chilies bring intense spice, but milder red chilies can be substituted.
- When cooking pasta, always salt the water generously; it enhances flavor from the inside out.
- Reserve a small cup of pasta water to adjust sauce consistency if it thickens too much during cooking.
- For a lighter version, substitute half-and-half or whole milk for the cream and reduce butter slightly.
- Gluten-free or whole wheat pasta works just as well; adjust cooking times according to package directions.
