Spicy Chicken Pasta
Vietnamese meets Italian in this fusion of fettuccini pasta and air-fried chicken tossed in a surprisingly delicious spicy blend of garlic chili sauce curry made of coconut milk, lime juice, fire-roasted tomatoes, herb seasoning, garlic, and onion powder. It is finished with a grated Pecorino-Romano cheese blend and fresh basil.
Servings 4 servings
Calories: 441kcal
Ingredients
Pasta
- 8 ounces fettuccini pasta
Garlic Chili Chicken Seasoning
- 12 ounces of boneless skinless chicken breast
- 1 medium lime juiced
- 1 tablespoon avocado oil
- 1 tablespoon garlic chili sauce
Garlic Chili Pasta
- 1 tablespoon avocado oil
- 1 small onion
- 3 garlic cloves
- ¼ cup crushed fire-roasted tomatoes
- 2 tablespoons garlic chili sauce
- 1 15-ounce can of coconut milk, shaken
- 1 tablespoon Italian herbs seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup grated Italian cheese blend
- 8 basil leaves
- chopped basil for garnish, optional
Equipment
Instructions
- Save time in the kitchen: Read through the steps first and prep your ingredients—trust me, it’ll make everything easier! Learn Prepping Tips.
- Cook the Pasta: Boil the pasta until al dente in salted water, as the package recommends, but one minute shorter. Then, drain the pasta and toss it in half of a tablespoon of avocado oil. Spread the cooked pasta on a lined sheet pan to cool slightly. This helps prevent overcooking and sticking. While the pasta cooks, prep the ingredients.
- Prepare the ingredients: Peel and chop the onion and garlic, and set them aside. Then, juice one lime and set it aside.
- Preheat Settings: For the air fryer, Preheat it to 390 °F with a cooking time of 12 minutes. For the oven, preheat it to 400 °F. Place the seasoned chicken cutlets on a lined baking sheet. Bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F, flipping halfway through for even cooking.
- Prepare the Chicken: Slice each chicken breast into 4 thin pieces for faster, even cooking. Then, combine the chicken with garlic chili sauce, avocado oil, and half of the lime juice (reserving the rest for the pasta).
- Cook the Chicken: Cook the seasoned chicken cutlets, and when done, set them aside while keeping them warm. While the chicken cooks, make the pasta.
- Make the Pasta: Heat avocado oil in a Dutch oven on medium heat. Add onions and garlic, cover, and cook for 2 minutes until soft and fragrant, this is called sweating. Then add crushed fire-roasted tomatoes, garlic chili sauce, coconut milk, Italian herbs seasoning, garlic powder, and onion powder.
- Increase the heat to medium-high to bring it to a boil. Once it starts boiling, reduce the heat to medium and simmer for 8 minutes. While the sauce is reducing, thinly slice the basil and chicken on a cutting board and set them aside.
- Finish the Pasta: Add the pasta with two tablespoons of water, combine well, and cover for 2 minutes, allowing it to soak up the sauce. Then, remove it from the heat and stir in the grated cheese, basil, and some of the lime juice.
- Taste the pasta and adjust to your preference with more lime juice and/or salt. The lime will brighten the pasta dish, and the sauce should be slightly sweet with some nuttiness and a balance of chili pepper heat.
- Plate the pasta and garnish with chopped basil (optional).
Video
Notes
Grated Italian Cheese Blend - This can be a blend of grated pecorino and/or Romano cheese.
Oven Alternative:
Preheat oven to 400°F. Bake chicken cutlets on a lined sheet pan for 15–18 minutes or until the internal temperature reaches 165°F, flipping halfway for even cooking.
Preheat oven to 400°F. Bake chicken cutlets on a lined sheet pan for 15–18 minutes or until the internal temperature reaches 165°F, flipping halfway for even cooking.
Nutrition
Calories: 441kcal | Carbohydrates: 50g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 103mg | Sodium: 778mg | Potassium: 537mg | Fiber: 4g | Sugar: 5g | Vitamin A: 198IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 2mg
Tried this recipe?Please consider Leaving a Review!
