Yummmmm! I love this pasta dish, it is spicy, creamy, and cheesy (what's not to love?). It is also super easy and quick to whip up. I hope you enjoy it as much as I do ;-)
6 oz dry whole wheat fusilli pasta
1 lb boneless, skinless chicken breast, cut up into 1" chunks
1 1/2 TBS Penzey's BBQ 3000
1 red bell pepper, sliced thin
1 1/2 tbsp canola oil
pinch of cayenne pepper
1/2 tsp sea salt
1/4 cup cream
1 tsp minced garlic
1/2 small onion, finely chopped
1/2 cup chicken broth
1/2 cup shredded cheddar cheese, plus more for serving
minced cilantro for serving
Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente. Drain, reserving 1/4 cup pasta water. Set noodles and reserved water aside.
Sprinkle 1 TBS tsp barbecue seasoning over sliced chicken breast. Toss well to coat.Heat a tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken to the hot pan and cook until done, about 6-8 minutes. Remove the chicken and place on a plate. Add the strips of bell pepper to the pan and saute briefly for about 1 minute. Remove and place on the plate with the cooked chicken.
Heat up the remaining oil over medium heat. Add the onion and cook for about 4 minutes. Then, add the garlic and saute for 30 seconds. Deglaze the pan with the chicken broth and bring to a simmer. Stir in the cream and sprinkle in the remaining 1/2 TBS of barbecue seasoning and a pinch of cayenne pepper (or more if you like it hot!). Add the cooked chicken (and its juices) and bell pepper back to the skillet and toss well.
Stir the cooked pasta into the sauce with the chicken. Sprinkle the cheddar cheese over top and mix well so that the cheese melts. If pasta looks dry, add a tablespoon at a time of the reserved pasta water and toss. Serve pasta with minced cilantro and extra cheese on top!