Recipe Background
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!
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
- In a large saucepan over medium-high heat, warm the oil.
- Add the chicken pieces, skin-side down, to the oil and cook until they are golden on one side, about 10 minutes.
- Flip the chicken and cook for 5 minutes.
- Transfer the chicken to a plate.
- 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.
- Add the wine to the onion mixture and simmer until it has reduced slightly, about 3 minutes.
- Stir the rosemary, the bay leaves, the tomato purée, and the chicken stock into the onion mixture and increase the heat to medium.
- Bring the onion mixture to a simmer and return the chicken to the pan.
- 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.
- 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.
- Transfer the chicken from pan and allow it to cool enough to be handled.
- Remove the skin from the chicken and use 2 forks to shred, discarding the bones.
- Stir the shredded chicken into the tomato sauce and season with the salt and the pepper.
- Add the pasta to the chicken mixture and toss to combine.
- Serve the pasta with the chili flakes and the rosemary sprigs.
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