Spicy Cream Chicken with Roasted Red Pepper Mozzarella Penne

Instructions

step 1 Cook the penne pasta according to package instructions until al dente, then drain and set aside./nstep 2 In a bowl, season the chicken with paprika, chili flakes, garlic powder, salt, pepper, and Italian seasoning./nstep 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and fully cooked, then remove and set aside./nstep 4 In the same pan, melt butter and sauté garlic until fragrant./nstep 5 Add chopped roasted red peppers and cook for 1–2 minutes./nstep 6 Pour in heavy cream and milk, stirring until warmed through./nstep 7 Add mozzarella and Parmesan cheese, stirring until melted and smooth./nstep 8 Season the sauce with chili flakes, salt, and pepper./nstep 9 Add cooked penne and toss to coat evenly in the sauce./nstep 10 Serve the creamy pasta topped with spicy chicken and garnish with fresh parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the sauce’s creamy texture. Avoid overheating to prevent the cheese from separating.