Growing up, Valentine’s Day was definitely more of a holiday celebrated at school than at home. In our house, a house full of boys, no one cared much for Valentine’s Day. Even my mom, who you’d think might have some interest, does not care for the holiday. My dad refers to it as a “Hallmark Holiday“. But there was one person in my life who always made Valentine’s Day special, my Nonnie. No matter where she was, Florida or Cleveland, she’d send us a small gift for V-Day every year. She always made it special and fun. I can’t say that Valentine’s Day is my favorite day of the year, but I honestly find the holiday of love to be very sweet. I love any excuse to bake chocolate and make a yummy dinner that feels super special. On Friday, I shared what I’ll be making for my Valentine’s Day dessert. With today’s pasta dish we now have a full Valentine’s Day meal (I do have another fun dessert coming tomorrow too!) And if where you live is as booked up for dinner reservations as it is here in New York, you’re going to want to stay in and cook!! And this creamy chicken pasta, which also happens to be super easy, is just perfect.
Here are details
I mentioned last week sometime that I’ve really been enjoying cooking with Italian jarred Calabrian chili paste. I’m finding it so delicious and a great way to add a small amount of spice and flavor to my Italian-inspired dishes. I wanted to make a red pasta for Valentine’s Day that was not tomato based. It’s funny, this is actually a request I get often. Apparently, not everyone enjoys a tomato heavy pasta. You’ll want to start with sun-dried tomatoes in olive oil. Yes, these are tomatoes, but they’re stirred, and so different than fresh or canned. I love them so much. Drain the oil and save that for cooking. Then chop the tomatoes. Now add the chicken, I used breasts but you could also use chicken thighs and Italian seasoning to a big pot that will also fit your pasta. Cook the chicken until browned, then add a bit of parmesan cheese. The cheese melts on the chicken, then turns crispy. Once you’ve cooked the chicken, add the chilies and other spices/seasonings into the pot with some oil. Let that cook for a minute, then add water or chicken broth to the pot and bring it to a boil. Now add the pasta and let the pasta cook until it’s al dente. I like to use rigatoni, but penne pasta is also great. At this point, all you need to do is add some milk or cream and a handful of spinach. Then more parmesan and mix, mix, mix. As soon as the cheese melts. Serve the pasta directly from the pot with fresh basil on top. It’s going to smell and look incredible, so you’ll want to eat it all up right away! I recommend some soft bread on the side like a garlic roll or maybe beer bread. A crusty no-knead bread could also be delicious. Then a big Caesar-style salad would be great as well! Super elegant, even romantic meal, right? It could be wonderful for tomorrow night! Hope you all enjoy this as much as I do! Leftovers are great stored in an airtight container in the refrigerator. Looking for winter pasta recipes? Here are a few ideas: Pesto Tortellini Zuppa Toscana Creamy Roasted Garlic Butternut Squash Pasta One Pot French Onion Pasta with Crispy Prosciutto Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula southerSouthern Style Creamy Parmesan Chicken Pasta Lastly, if you make this Spicy Tuscan Chicken Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
