Spicy Chicken Pasta Recipe
Spaghetti Diablo

Spaghetti Diablo is Spicy Chicken Pasta with an added bit of hot spice. Not the classic version, but perfect for us pepper-heads anyway. Just add more (or less) cayenne and red pepper flakes if you like it hot.

8 ounces dried spaghetti, or any long dried pasta
1 tablespoon melted butter, room temperature
3 tablespoons unsalted butter
1 garlic clove, finely chopped
1 medium onion, finely chopped
1 cup fresh mushrooms, sliced
2 1/2 cups cooked, peeled, fresh tomatoes
Salt, to taste
Ground black pepper, to taste
1 tablespoon sugar
1 teaspoon ground cayenne pepper
1 teaspoon ground pepper flakes
2 cups diced cooked chicken
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese

Butter a 2 1/2-to-3-quart casserole dish using 1 tablespoon of the butter. Preheat the oven to 350 degrees F.

Cook the pasta in boiling water just short of the time it says on the package directions. You want the paste a little uncooked in the middle. Then drain the pasta and pour into the buttered casserole dish.

Melt the other 2 tablespoons of butter in a medium skillet. Add the onions, garlic, and mushrooms, and cook until the onion is slightly golden, and limp. Stir in the tomatoes, salt, pepper, sugar, red chile flakes, and cayenne pepper into the onion and mushroom mixture. Simmer, stirring, for a few minutes.

Taste and adjust any seasonings. Add the sauce and chicken to the spaghetti, and toss well. Mix the cheeses together and sprinkle over the top.

Bake, uncovered, from 20 to 30 minutes, or until the cheese is melted and slightly golden. This spaghetti diablo recipe makes 4 to 6 servings.

There's More Heat Than This Spicy Chicken Pasta Recipe