SPICY AND CREAMY CHICKEN PASTA

Spicy and Creamy Chicken Pasta image

A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.

Provided by Nicole Gilbert

Categories Main Dish Recipes Pasta Chicken

Time 1h40m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup cider vinegar
¼ cup vegetable oil
2 teaspoons seasoned salt
1 teaspoon red pepper flakes
1 teaspoon monosodium glutamate (such as Ac'cent®)
½ teaspoon ground black pepper
¼ teaspoon salt
4 skinless, boneless chicken breast halves - cut into chunks
2 tablespoons vegetable oil
1 cup heavy whipping cream
1 (8 ounce) package egg noodles

Steps:

Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

Nutrition Facts : Calories 494.5 calories, Carbohydrate 28.4 g, Cholesterol 130.5 mg, Fat 31.9 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 12.3 g, Sodium 548 mg, Sugar 0.8 g