Spicy Parmesan Chicken Pasta

CheeseChickenEasyPasta

 

 I’m a carb junkie. It’s true. 🙂 Sometimes I just have to get my pasta fix immediately and yesterday was that day. I was thinking of making my favorite Szechuan Chicken, but remembered I’d saved this recipe for Spicy Parmesan Chicken Pasta. I had everything I needed for it, so I whipped it up in no time.

   It has all the elements of a yummy and satisfying pasta dish I crave. It is so flavorful, and the amount of spice is just right. My favorite part of all, it takes hardly any time to make. One more easy weekday dinner on the rotation!

   If you’re looking for a really sauce coated pasta, then this ones not for you. The noodles are tossed in a mixture of Parmesan cheese and olive oil, and then once they’re added to the marinated chicken it creates this amazing flavor. It’s what makes this pasta so good!

Spicy Parmesan Chicken Pasta
 
Pasta coated in parmesan cheese and spicy chicken. Satisfying and delicious!
Author:
Ingredients
  • 1 pound boneless, skinless chicken breasts, diced in 1-inch pieces
  • ⅓ cup + 1 teaspoon olive oil, divided
  • ½ cup freshly shredded Parmesan cheese, divided
  • 4 cloves garlic, minced
  • 1 Tablespoon brown sugar
  • ½ Tablespoon soy sauce
  • ½ teaspoon red pepper flakes (more or less depending on heat tolerance)
  • 8 ounces Penne pasta
  • 1 green onion, thinly sliced
Instructions
  1. In a medium bowl, combine ⅓ cup olive oil, ¼ cup Parmesan cheese, garlic, brown sugar, soy sauce and red pepper flakes. Add the diced chicken to the marinade and stir to coat chicken. Cover bowl with saran wrap and chill in fridge. Let marinate at least 30 minutes, or up to 8 hours.
  2. In a large pot of boiling water, cook pasta according to package directions; drain well. Toss cooked pasta with 1 teaspoon olive oil and remaining Parmesan cheese.
  3. Meanwhile, heat a large skillet over medium high heat. Add the chicken and marinade mixture. Cook and stir chicken for 10-12 minutes, or until chicken is no longer pink. Stir in the pasta and gently toss to combine. Season with salt and pepper.
  4. Serve immediately with sliced green onion and extra Parmesan cheese.

 

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25 thoughts on “Spicy Parmesan Chicken Pasta

  1. This looks delicious! Easy, cheesy and filling — sounds like a perfect recipe for my Saturday night. Looking forward to it 🙂 I’m happy you’re being more active on your blog — it’s the first blog I check into for delicious recipes to try!

  2. hi
    your recipes are wonderful and your pictures are so clear and sharp!
    but it will be so better if we can see pictures of cooking process between your explanations and direction of recipe! it will help beginners like me! to make delicious food!
    tnx so much!

  3. YUMMMO. Can’t wait to eat this! Damn Delicious & How Sweet it is both have Shrimp versions of this (which I found afterwards). Making it with Chicken tonight & hopefully Shrimp the next time around!!!!

    1. Update – made this for dinner & we loved it! The recipe itself is very similar to how I would make a past with oil & garlic, but marinating the chicken in it all day is DYNAMITE! Even better day 2. Love it. Thanks for sharing!

  4. Turned out great, except definitely wasn’t spicy enough! Kept adjusting until I found the perfect amount (quite a bit more than listed! LOL)

    Thanks for the awesome recipe! Love chicken pastas!

  5. I prepared this dish for my family today – they loved it. Instead of chicken breast, I used boneless skinless chicken thighs. I will definitely have this dish again.

  6. So I followed your recipe to a T but added my own personal twist. Instead of the pepper flakes I added a quarter of a teaspoon of Loisiana hot sauce, for a spike of that hot, and then I took a tangerine sliced in half, and took half of the tangerine and added the juice for a nice tang along with the Spivey, from the hot sauce and the sweetness, from the brown sugar. It is quite honestly the BEST Chicken Parmesan I have EVER tasted.

  7. It’s a hit in my house! We are a family of 4 (with 2 growing sons) so I made 2 pounds of the chicken breasts (and thus modified the quantities of the other ingredients a smidge), and it still wasn’t enough (which is a total compliment to the recipe!) The boys could not get enough and there may have been some moaning with it! I added more red pepper flakes, because we like heat, and I paired with with a delicious Sauvignon Blanc and it was to. die. for. Thanks for sharing!

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