Spicy Chicken Pasta Bowl with Creamy Sauce, Bell Peppers, and Broccoli
Description
A comforting yet fiery pasta dish, this bowl combines tender chicken, crisp bell peppers, and broccoli tossed in a luscious creamy sauce with a spicy kick. Perfect for a weeknight dinner or a meal prep option, it balances heat, creaminess, and freshness in every bite.
Ingredients (Serves 2-3)
For the Chicken:
2 boneless, skinless chicken breasts, sliced thinly
1 tsp paprika
½ tsp chili powder (adjust to taste)
½ tsp garlic powder
Salt & black pepper to taste
1 tbsp olive oil
For the Vegetables:
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tbsp olive oil
Pinch of salt
For the Pasta & Sauce:
200 g (7 oz) pasta of your choice (penne, fusilli, or spaghetti work well)
2 tbsp olive oil
3 garlic cloves, minced
1 small onion, finely chopped
1 tsp red chili flakes (adjust for spice)
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp smoked paprika (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Optional: a squeeze of lemon juice for brightness
Cooking Time
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Step-by-Step Instructions
Cook the Pasta
Boil salted water in a large pot.
Cook pasta according to package instructions until al dente.
Drain and toss with a little olive oil to prevent sticking. Set aside.
Cook the Chicken
Season chicken slices with paprika, chili powder, garlic powder, salt, and pepper.
Heat 1 tbsp olive oil in a pan over medium-high heat.
Cook chicken 3–4 minutes per side until golden and fully cooked.
Remove from pan and set aside.
Sauté the Vegetables
In the same pan, add 1 tbsp olive oil.
Sauté broccoli and bell peppers for 4–5 minutes until slightly tender but still crisp.
Season with a pinch of salt.
Make the Creamy Sauce
Reduce heat to medium.
Add butter, minced garlic, and onion. Sauté until fragrant and soft (2–3 minutes).
Sprinkle in red chili flakes and smoked paprika.
Pour in heavy cream and bring to a gentle simmer.
Add Parmesan cheese, stirring until melted and smooth.
Taste and adjust salt, pepper, or chili for spice.
Combine Everything
Add cooked pasta, chicken, and sautéed vegetables to the sauce.
Toss everything together until well coated and heated through.
Optional: add a squeeze of lemon juice for freshness.
Serve
Garnish with chopped parsley and extra Parmesan if desired.
Serve hot in bowls for a satisfying, creamy, and spicy pasta experience.
Tips for Perfection
Spice Level: Adjust chili flakes and chili powder according to your heat tolerance.
Vegetables: You can add zucchini, mushrooms, or spinach for more variety.
Creamy Sauce: For a lighter version, use half cream and half milk.
Chicken Alternative: Shrimp or tofu works well if you want a seafood or vegetarian option.
Q&A Section
Q1: Can I make this ahead of time?
Yes! Cook the chicken and pasta separately and store them in airtight containers. Combine with freshly reheated sauce when ready to eat.
Q2: Can I freeze it?
You can freeze the chicken and pasta, but the broccoli may get soft when reheated. It’s best to add fresh vegetables after reheating.
Q3: What pasta works best?
Short pasta like penne, fusilli, or farfalle holds the sauce well. Spaghetti works too if you prefer long noodles.
Q4: How spicy is it?
With ½ tsp chili powder and 1 tsp chili flakes, it has a noticeable kick but isn’t overwhelmingly hot. Adjust to taste.
Q5: Can I use a non-dairy cream?
Yes! Coconut cream or cashew cream works, but it will slightly change the flavor profile.