Spicy Chicken Pasta is the perfect blend of creamy with a kick for a mouthwatering feel and flavor. If you want a spicier pasta, go lighter on the cream. If you want a milder pasta, go heavier on the cream. Then serve the pasta with a salad and veggies topped with a vinegar-based dressing to balance things out.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2½ cups chicken broth
- ¼ cup hot sauce
- 1 (8-ounce) can tomato sauce
- ¼ cup brown sugar
- ¼ teaspoon red pepper flakes
Serving Day
- ¼–½ cup heavy cream
- 10 ounces uncooked pasta, such as spaghetti or linguini
How to Make It
- Place the chicken in a labeled 1-gallon freezer bag. Whisk together the cornstarch and water in a small bowl. Combine the rest of the prep day ingredients, including the cornstarch slurry, in a large bowl, then pour the mixture into the bag over the chicken. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the chicken to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 6–8 hours. Remove the chicken from the slow cooker and cut it into bite-size pieces. Turn the slow cooker up to high and stir in the chicken, cream, and pasta. Allow everything to cook for up to an additional 45 minutes, stirring occasionally, until the pasta is al dente.
