This spicy chicken pasta combines tender chicken, tomato sauce, hot pepper flavor, pasta, and cream in one rich dish. The original recipe works well as a slow-cooker meal, but the pasta should be added near the end so it does not become overly soft.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 1/2 cups chicken broth
- 1 1/4 cups linguine or similar pasta
- 1 cup tomato sauce
- 1/4 cup hot pepper sauce, or less to taste
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1/4 teaspoon red pepper flakes
Slow-Cooker Method
Place the chicken in the slow cooker. Whisk together the broth, tomato sauce, hot sauce, brown sugar, red pepper flakes, and cornstarch mixture, then pour it over the chicken. Cook until the chicken is fully done, then stir in the pasta and cream and continue cooking until the pasta is tender.
The USDA Food Safety and Inspection Service recommends cooking poultry to an internal temperature of 165°F; see its safe temperature chart.
Adjust the Heat
Use less hot sauce for a milder dish or add fresh peppers for more heat. Cayenne Long Slim pepper is one option if you want garden-grown heat.
Use Fresh Tomato Flavor
If you have ripe garden tomatoes, our fresh tomato sauce recipe can replace part of the prepared sauce for a more garden-driven flavor.
Finish With Fresh Herbs
Basil, oregano, or parsley can brighten the finished pasta. Our Italian herb garden guide covers several herbs that pair naturally with tomato and chicken.