Creamy Chicken Diavolo Pasta

Do you love pasta dishes that have a little kick to them? I sure do!! If you’re like me, then you’re going to adore this Creamy Chicken Diavolo Pasta!

Course Main Course

Cuisine American

Keyword Creamy Chicken Diavolo Pasta

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 425kcal

Author Dana at ThisSillyGirlsLife.com

Ingredients

Instructions

Cook pasta according to the directions on the back of the packaging.
1 pound penne pasta
While the pasta is cooking, assemble your ingredients and start the sauce. Add the sauce and pepper flakes to a large saute pan over medium heat.
24 ounces marinara sauce, 1 teaspoon red pepper flakes
Stir to combine, add in the chicken and peppers and stir to combine after each addition.
2 cups shredded rotisserie chicken, 6 ounces roasted red peppers
Let simmer until pasta is done, drain pasta and place directly into the pan.
Stir to combine to make sure all the pasta is coated in the sauce.
Place dollops of the ricotta on the pasta and tear the fresh basil directly on top. Add pepper to taste, and serve.
5 fresh basil leaves, 4 ounces ricotta cheese, black pepper

Notes

Cook Pasta Al Dente: Boil the pasta in a large pot of salted water until it’s al dente. This means it’s cooked but still firm, which holds up better when mixed with the sauce.
Adjust the Spice: Taste the sauce as you cook and adjust the red pepper flakes and cayenne pepper to suit your personal preference.
Use Fresh Herbs: Fresh basil and fresh parsley add a bright flavor that elevates the dish.
Don’t Overcook the Chicken: Since the rotisserie chicken is already cooked, just heat it through to keep it tender and juicy.
Serve Immediately: This pasta dish is best enjoyed hot, so gather everyone to the dinner table right away!

Nutrition