Best Chicken Penne In Smoky Chili Cream Sauce Recipes

Chicken Penne in Smoky Chili Cream Sauce image

Provided by CookingONTheSide

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

12 ounces uncooked penne pasta
1 1/2 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cut into 3/4-inch chunks
1/3 cup onion, chopped
1 teaspoon garlic, minced
2 cups prepared alfredo sauce
1 tablespoon chipotle chile in adobo
2 teaspoons chili powder
2 teaspoons maple syrup
1/2 teaspoon salt
8 slices cooked bacon, heated in microwave and chopped
2 tablespoons fresh cilantro, chopped

Steps:

Cook penne following package directions; drain.
While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
Remove to a plate and reserve.
Reduce heat to medium.
Add onion to the skillet and cook for 3 minutes, stirring occasionally.
Add garlic and cook 30 seconds.
Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt.
Cook over medium-high heat until bubbly.
Stir in the chicken.
Place the pasta back into the pot and stir in the Alfredo and chicken mixture.
Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.

Grilled Chicken with Chili Cream Sauce image

Provided by Lorac

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 fresh anaheim chilies
1 1/2 cups heavy cream
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 clove garlic, pressed
6 boneless chicken breasts
1 large tomatoes, peeled seeded and chopped
lime wedge, garnish

Steps:

Char chiles on grill, or over gas flame, or under broiler.
Place in paper bag for 10 minutes, then peel, seed and chop.
In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
While chicken is cooking, add tomato to cream sauce and season to taste.
To serve pour sauce over chicken and garnish with lime wedges.

Emeril's Shrimp and Pasta in a Spicy Tomato-Chili Cream Sauce image

Provided by sofie-a-toast

Categories Creole

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup kosher salt
1 lb linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
2 tablespoons creole seasoning
1 1/2 teaspoons salt
1 cup finely chopped onion
1/4 cup jalapeno, finely chopped
1 tablespoon garlic, minced
1 1/2 cups heavy cream
1/2 teaspoon fresh ground black pepper
1 cup diced tomato
1/2 cup reserved pasta cooking water
1 cup monterey jack pepper cheese, grated
1/4 cup parmesan cheese, grated
2 tablespoons basil leaves, chopped

Steps:

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.