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: 445kcal
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 tablespoon 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 the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Pasta: Boil the pasta until al dente in salted wate, as the package recommends, but one minute shorter. Then, drain the pasta and toss it in half of a tablespoon of avocado oil. Spread out on a lined sheet pan and cool at room temperature. 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: Halve the chicken lengthwise and divide each half to make four large pieces from each chicken breast. 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 the onions and garlic, and cover to sweat for 2 minutes. 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.
Nutrition
Calories: 445kcal | Carbohydrates: 51g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 103mg | Sodium: 778mg | Potassium: 552mg | Fiber: 4g | Sugar: 5g | Vitamin A: 198IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 2mg
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