Spicy Chicken Pasta

From: https://www.dontgobaconmyheart.co.uk/spicy-chicken-pasta/ 

Ingredients

Chicken
  • 2x 18oz/500g Chicken Breast, brought close to room temp
  • 4 tsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper
Pasta
  • 14oz / 400g Linguine (or other long cut pasta)
  • 1.33 cup / 320ml Heavy/Double Cream
  • 0.67 cup / 160ml Chicken Stock
  • 0.5 cup / 120ml Dry White Wine (see notes)
  • 2oz / 60g Parmesan, finely grated
  • 12x Sun Dried Tomatoes, finely diced (~4oz/120g)
  • 4 tbsp Tomato Puree (tomato paste in US)
  • 2 tbsp Butter
  • 2 tbsp finely diced Fresh Parsley
  • 2 small Onion, finely diced
  • 2 tsp finely diced Garlic (approx 2 large clove)
  • 1 tsp Chilli Flakes
  • Salt & Pepper, to taste

Instructions

  1. In a small bowl, combine olive oil, smoked paprika, cayenne pepper and salt & black pepper.
  2. Butterfly the chicken breast right the way through to make 4 even-sized breasts. Coat in the spicy marinade.
  3. Place in a large pan over medium-high heat and fry for a few minutes on each side, or until lightly charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
  4. Turn the heat down to medium and melt in the butter, scraping off any flavour in the pan with your wooden spoon. Add the onions and fry until it begins to soften and pick up colour. Add garlic and fry for another minute longer, then add  chilli flakes. Fry for 1 minute, then add sun-dried tomatoes. Fry for another minute just to soften them, then pour in the  dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 3-4 minutes or so).
  5. Meanwhile, add the pasta to salted boiling water and cook until al dente.
  6. Add in the tomato puree to the pan. Fry for 2 minutes (important to sweeten the taste) then deglaze the pan with the chicken stock. Pour in the heavy/double cream and season to taste with salt & pepper. Bring to a gentle simmer then lower the heat.
  7. Use tongs to transfer the cooked pasta straight from the pot into the pan and toss to combine. Add the freshly grated parmesan, fresh parsley and the chicken strips (alongside any resting juices). Continue tossing, adding leftover starchy pasta water from the pot to thin out the sauce as needed.