Buca Di Beppo Little Hat Pasta with Spicy Chicken
Dive into the bold and comforting flavors of Buca Di Beppo Little Hat Pasta with Spicy Chicken, a hearty dish that combines tender orecchiette pasta with succulent chicken seasoned to perfection. This recipe brings together garlic, red chili flakes, and a creamy tomato base, creating a rich, slightly spicy sauce that clings beautifully to the "little hat" pasta. Finished with melted Parmesan, a touch of heavy cream, and a sprinkle of fresh parsley, this dish strikes the perfect balance between indulgence and zest. With just 50 minutes from start to finish, it’s an easy yet impressive weeknight dinner that feels like a restaurant-quality meal. Perfect for fans of Italian-inspired cuisine, spicy chicken pasta, or creamy tomato-based pasta dishes!
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Ingredients
- 12 oz Orecchiette (little hat pasta)
- 1 lb Boneless skinless chicken breasts
- 3 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 1 tsp Red chili flakes
- 28 oz Crushed tomatoes (canned)
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
Directions
Step 1
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2
Slice the chicken breasts into thin strips and season with salt, black pepper, and paprika.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant.
Step 5
Pour in the crushed tomatoes and stir well. Let the sauce simmer for 10 minutes, stirring occasionally.
Step 6
Lower the heat and stir in the heavy cream. Allow the sauce to cook for another 2-3 minutes until creamy and well combined.
Step 7
Add the cooked chicken back into the skillet along with the grated Parmesan cheese. Stir until the cheese melts and the chicken is coated in the sauce.
Step 8
Toss the cooked orecchiette pasta into the sauce, ensuring the pasta is fully covered. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Step 9
Garnish with chopped fresh parsley and serve warm. Enjoy your spicy chicken 'little hat' pasta!
Nutrition Facts
| Serving size | (1979.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3716.3 |
| Total Fat 169.6g | 0% |
| Saturated Fat 76.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 705.6mg | 0% |
| Sodium 5153.8mg | 0% |
| Total Carbohydrate 308.8g | 0% |
| Dietary Fiber 26.3g | 0% |
| Total Sugars 39.4g | |
| Protein 226.7g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 1179.4mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 3420.2mg | 0% |
Source of Calories