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Calabrian Chili Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Spicy Calabrian Chicken Pasta Tossed with Calabrian Chili Blend Olive Oil

Tender chicken, al dente pasta, sweet bell pepper, and a bright tomato-garlic sauce get tossed with Calabrian Chili Infused Olive Oil Blend for a bold, flavorful dinner with just the right kick.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces dried linguine or spaghetti
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons Calabrian Chili Infused Olive Oil Blend divided
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 small yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh basil sliced
  • 1 tablespoon lemon juice

Equipment

  • 1 Large pot For boiling the pasta
  • 1 Large skillet Wide enough to toss the pasta and sauce
  • 1 Colander For draining the pasta
  • 1 Wooden spoon For stirring and tossing
  • 1 Chef’s knife For chopping the vegetables and herbs
  • 1 Cutting board For prep work

Method
 

Instructions
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of the pasta water, then drain.
  2. Season the chicken with 1/2 teaspoon salt and the black pepper.
  3. Heat 1 tablespoon of the Calabrian Chili Infused Olive Oil Blend plus the olive oil in a large skillet over medium-high heat.
  4. Add the chicken in a single layer and cook until browned and cooked through, about 5 to 7 minutes. Transfer to a plate.
  5. Add the onion and bell pepper to the skillet and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds.
  6. Add the cherry tomatoes and cook until they start to soften and release their juices, about 2 minutes.
  7. Pour in the chicken broth and cream, then stir in the remaining 1 tablespoon Calabrian Chili Infused Olive Oil Blend. Simmer for 2 to 3 minutes until the sauce looks slightly thickened.
  8. Add the chicken back to the skillet along with the drained pasta, Parmesan, parsley, basil, lemon juice, and remaining salt. Toss well, adding a splash of reserved pasta water as needed until the sauce coats the pasta.
  9. Taste and adjust with more salt, pepper, or a small extra drizzle of the Calabrian oil if you want more heat. Serve hot.

Notes

For the best texture, cook the pasta just to al dente and finish it in the sauce. If you want a lighter finish, reduce the cream slightly and add a little more pasta water instead. Keep the featured blend as the finishing flavor thread so the Calabrian chili, garlic, oregano, and basil stay front and center.

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