Paul Ainsworth's chilli chicken pasta recipe can be rustled up in no time and provides a beautiful dish perfect for a mid-week supper. Serve the pasta with some crusty garlic bread and a light summer salad

Place a pot of salted water over a medium-high heat and bring to the boil
Place a large pan over a medium heat and add a dash of olive oil. Add the chicken strips and fry until nicely browned on one side. Season the chicken with salt and pepper as it cooks
Turn over the chicken and add the onions. Fry until the onions and chicken pieces are golden brown all over
Add the garlic and vegetable stock to the pan, using a wooden spoon to scrape the base of the pan and incorporate the contents into the sauce. Bring up to a gentle simmer and cook until the stock reduces to the consistency of a sauce
Now, drop the pasta into a pan of boiling salted water and cook for about 8 minutes, leaving a nice bite to the pasta
Add the red pesto, sweet chilli and crème fraiche to the sauce and leave to gently simmer
Strain the pasta, add to the sauce and mix well. Season with salt and pepper to taste and add a dash of lemon juice. Divide into 4 bowls, garnish with some chopped basil and diced tomato and serve
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Wine Matching

Find out why we suggest matching this Chicken pasta recipe with a medium and round red wine, a rosé wine, or a light-bodied red wine


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A simple fresh chilli chicken pasta recipe from award-winning chef and Great British Menu favourite, Paul Ainsworth.

Chicken pasta recipe Tweaks

What's this?
Not as tasty as chicken but substituted quorn for my vegetarian guest
3 April 2014
Add a red chilli (with seeds) for an extra kick - amazing!
10 October 2012
Chef wannabe
Great dish , I added extra chilli as well, good call , the family loved it.
28 July 2014

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