Garlic and chilli chicken pasta is a colourful, flavourful meal made with tender chicken, penne pasta, fresh chillies, garlic, mixed vegetables, herbs and a rich tomato-based sauce. Cumin seeds, hing, turmeric and coriander add warmth and depth, while cheese and fresh spinach finish the dish. Adjust the chilli to your preferred spice level and serve on its own or with garlic bread or chips.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Penne pasta
- 500 grams Boneless chicken fillets, cut into chunks
- 1 large Onion, finely chopped
- 4 cloves Garlic, finely chopped or minced
- 2 medium Green chillies, finely chopped
- 1 teaspoon Cumin seeds
- 1/2teaspoon Hing (asafoetida)
- 1/4teaspoon Turmeric powder
- 1/2tablespoon Ground coriander
- 1 medium Green bell pepper, chopped
- 1 medium Red bell pepper, chopped
- 1 medium Yellow bell pepper, chopped
- 200 grams Mushrooms, sliced
- 200 grams Broccoli florets
- 150 grams Sweet corn kernels
- 500 grams Tomato pasta sauce
- 1 tablespoon Mixed dried herbs
- 2 leaves Bay leaves
- 100 grams Cheddar cheese, grated
- 50 grams Fresh spinach
- 3 tablespoons Olive oil or cooking oil
- 1 tablespoons Salt for pasta water
- 1/2teaspoon Salt for chicken and vegetables, or to taste
- 1/2teaspoon Black pepper
For Dressing
Nutritional Information
-
Calories
680 kcal -
Fat
24 g -
Carbohydrates
76 g -
Protein
42 g -
Fiber
9 g -
Sugar
12 g -
Sodium
1050 mg
Procedure
-
10–12 minutesMark As Complete
Boil the Pasta
Bring a large pot of water to a boil and add the salt and a small splash of oil if desired. Add the penne pasta and cook according to the package instructions until tender but still holding its shape. Stir occasionally to prevent the pasta from sticking together. Drain thoroughly, rinse briefly under cold water as demonstrated, toss with a little oil and set aside.
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5–7 minutesMark As Complete
Season and Cook the Chicken
Heat one tablespoon of oil in a large frying pan over medium heat and add the cumin seeds. Let them sizzle briefly until fragrant, taking care not to burn them. Add the chicken chunks, half of the minced garlic and a little salt and black pepper, then stir well to coat the chicken with the spices. Cook until the chicken is lightly browned and nearly cooked through, then transfer it to a clean plate to finish cooking later in the sauce.
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5–7 minutesMark As Complete
Cook the Onion and Garlic
Add another tablespoon of oil to the same pan and heat over medium heat. Add the chopped onion and cook for four to five minutes, stirring regularly, until softened and beginning to turn golden. Stir in the hing, remaining garlic and a little salt, then cook for another two to three minutes until fragrant. Keep stirring so the garlic does not burn and develop a bitter taste.
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3–4 minutesMark As Complete
Add the Broccoli and Chillies
Add the broccoli florets and finely chopped green chillies to the onion and garlic mixture. Stir thoroughly so the vegetables are coated in the aromatic oil and spices. Cook for a few minutes until the broccoli begins to soften while retaining some crunch and its bright green colour. Use fewer chillies for a milder pasta or add more if you prefer a stronger heat.
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3–4 minutesMark As Complete
Cook the Mushrooms and Seasonings
Add the sliced mushrooms to the pan and mix them with the broccoli and onion mixture. Sprinkle in the turmeric and ground coriander, stirring to distribute the spices evenly throughout the vegetables. Cook until the mushrooms begin to soften and release their moisture, allowing the flavours to develop without overcooking the vegetables. Keep the heat at medium and stir occasionally to prevent the mixture from sticking.
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3–4 minutesMark As Complete
Add the Bell Peppers and Sweet Corn
Add the chopped green, red and yellow bell peppers along with the sweet corn kernels. Sprinkle in the mixed dried herbs and stir everything together until the vegetables are evenly coated. Cover the pan and cook for approximately two minutes, checking that the peppers remain slightly crisp rather than becoming too soft. Remove the lid and stir the vegetables before adding the sauce.
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5–7 minutesMark As Complete
Simmer the Sauce with Chicken
Pour the tomato pasta sauce into the pan and mix thoroughly with the vegetables and herbs. Increase the heat slightly until the sauce begins to bubble gently, then return the reserved chicken to the pan. Stir well so the chicken is coated in the sauce and simmer for several minutes until the chicken is completely cooked through and the vegetables are tender but still colourful. Taste the sauce and adjust the salt, black pepper and chilli as needed.
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2–3 minutesMark As Complete
Combine the Pasta and Bay Leaves
Add the cooked penne pasta to the chicken and vegetable sauce, followed by the bay leaves. Toss everything together carefully so the pasta absorbs the sauce and the chicken and vegetables are distributed evenly throughout the pan. Cook over low to medium heat for a few minutes until everything is heated through. Remove the bay leaves before serving.
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2–3 minutesMark As Complete
Add Cheese and Fresh Spinach
Sprinkle the grated cheese over the pasta and stir gently until it melts into the warm sauce. Add the fresh spinach and fold it through the pasta until the leaves begin to wilt while retaining their fresh colour. If the sauce seems too thick, add a small splash of hot water to loosen it to your preferred consistency. Turn off the heat once the cheese has melted and the spinach has wilted.
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2 minutesMark As Complete
Serve the Chicken Pasta
Remove the pan from the heat and give the pasta a final gentle toss to distribute the chicken, vegetables, cheese and sauce evenly. Check the seasoning once more and remove any remaining bay leaves before serving. Divide the pasta among four plates while it is hot, making sure each serving contains a good mix of chicken and colourful vegetables. Serve on its own or alongside garlic bread or chips.
