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Spicy Pan-Seared Chicken & Spaghetti

Spicy Pan-Seared Chicken & Spaghetti combines juicy seasoned chicken, crispy beef salami, and tender spaghetti tossed in a rich and creamy tomato sauce. Packed with herbs and a touch of heat, this comforting pasta dish is perfect for an easy and satisfying dinner.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner, main course, Pasta
Cuisine American, Fusion, Italian
Servings 4

Ingredients
  

For the Chicken

  • 2 tablespoons ginger garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon cooking oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 12 oz 360 g chicken fillet

For the Salami

  • 1 tablespoon cooking oil
  • 2 oz 60 g beef salami, sliced

For the Sauce and Pasta

  • 2 tablespoons ghee
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 red chili pepper sliced
  • ¼ cup sun-dried tomatoes chopped
  • 2 tablespoons tomato paste
  • ½ cup chicken stock
  • 1 cup heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon chili flakes
  • 1 teaspoon paprika powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 12 oz 360 g spaghetti, cooked
  • Chopped cilantro to taste

Instructions
 

Marinate the Chicken

  • In a bowl, combine the ginger garlic paste, lemon juice, oil, dried oregano, paprika powder, salt, and black pepper. Add the chicken fillet and coat well. Let it marinate for 10 minutes.

Fry the Salami and Sear the Chicken

  • Heat 1 tablespoon oil in a skillet and fry the sliced beef salami for 2 to 3 minutes. Transfer to a paper towel-lined plate. In the same pan, sear the chicken for 4 to 5 minutes per side until cooked through. Remove from the pan and slice.

Prepare the Creamy Sauce

  • Melt the ghee in the same pan. Add the onion, garlic, and red chili pepper and cook over medium heat for 3 to 4 minutes. Stir in the sun-dried tomatoes and cook for 2 minutes. Add the tomato paste and cook for another 2 minutes.
  • Pour in the chicken stock and heavy cream. Add the dried oregano, dried basil, chili flakes, paprika powder, salt, and black pepper. Mix well and simmer for 3 to 4 minutes.

Toss the Spaghetti

  • Add the cooked spaghetti to the sauce and toss until evenly coated. Garnish with chopped cilantro and serve hot topped with the sliced chicken fillet and crispy salami.

Notes

Use freshly grated Parmesan cheese for extra flavor.
* Adjust the chili flakes to your preferred spice level.
* Leftovers can be stored in the refrigerator for up to 3 days.
* Serve with garlic bread or a fresh green salad for a complete meal.