Let’s kick it up a notch! Spicy Braised Chicken Pasta is about to add the heat to your next Italian-themed dinner! It’s all in the name. The juicy chicken is braised, and by that, we mean perfectly cooked to golden-brown, crispy deliciousness in a buttery, garlic, and dried chili flake bath. That’s where things get spicy! To balance it out, that yummy, shredded chicken gets tossed with a tangy, tomato sauce and a big helping of mezzi paccheri pasta. The perfect blend to satisfy all your cravings! Bye-bye boring Bolognese, Spicy Braised Chicken Pasta always brings the excitement!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 pounds whole chicken, skin-on, quartered
- 1 large onion, finely chopped
- 1/3 cup unsalted butter, chopped
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons dried chili flakes, plus more for serving
- 1/2 cup red wine
- 2 tablespoons rosemary leaves, plus more sprigs for serving
- 3 fresh bay leaves
- 2 (14-ounce) cans tomato purée
- 2 cups chicken stock
- 17.6 ounces mezzi paccheri pasta
- salt, to taste
- pepper, to taste
Directions
Step 1 –In a large saucepan over medium-high heat, warm the oil.
Step 2 –Add the chicken pieces, skin-side down, to the oil and cook until they are golden on one side, about 10 minutes.
Step 3 –Flip the chicken and cook for 5 minutes.
Step 4 –Transfer the chicken to a plate.
Step 5 –To the same saucepan over medium-low heat, add the onion, the butter, the garlic, and the chili flakes and cook, while stirring, until the onion has softened, about 10 minutes.
Step 6 –Add the wine to the onion mixture and simmer until it has reduced slightly, about 3 minutes.
Step 7 –Stir the rosemary, the bay leaves, the tomato purée, and the chicken stock into the onion mixture and increase the heat to medium.
Step 8 –Bring the onion mixture to a simmer and return the chicken to the pan.
Step 9 –Cover and cook the chicken mixture, stirring occasionally, until the chicken reaches the internal temperature of 165 degrees F and is tender, about 1 hour.
Step 10 –While the chicken is cooking, in a large pot of salted, boiling water, cook the pasta to al dente according to the package directions. Drain.
Step 11 –Transfer the chicken from pan and allow it to cool enough to be handled.
Step 12 –Remove the skin from the chicken and use 2 forks to shred, discarding the bones.
Step 13 –Stir the shredded chicken into the tomato sauce and season with the salt and the pepper.
Step 14 –Add the pasta to the chicken mixture and toss to combine.
Step 15 –Serve the pasta with the chili flakes and the rosemary sprigs.
