Chilli chicken pasta recipe

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  • Healthy
serves: 4
Skill: easy
5-a-day: 1
Prep: 6 min
Cooking: 45 min

Nutrition per portion

Calories 535 kCal 27%
Fat 12g 17%
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  • This quick, easy chicken pasta recipe is a favourite dish for Woman’s Weekly reader, Angela Cliffe from Newcastle-under-Lyme,


    • 2tbsp of extra virgin olive oil, plus a little extra
    • 4 chicken breasts, diced
    • 1 large red onion, peeled and chopped
    • 1 red pepper, deseeded and chopped
    • 1 crushed clove garlic
    • 400g can chopped tomatoes
    • 1½ level tsp hot chilli powder
    • 2tbsp tomato purée
    • Splash of Worcestershire sauce
    • 400g can of kidney beans, drained
    • Salt and freshly ground black pepper to taste
    • 200g (7oz) dried pasta, e.g. conchiglie, penne etc.
    • To serve:
    • Grated cheese, e.g. Cheddar, mozzarella or Parmesan


    • Heat the 2tbsp oil in a large frying pan. Add the chicken breasts and fry until lightly sealed. Add the chopped onion, pepper and garlic to the pan and fry until soft. Transfer the mixture to a saucepan.

    • Add the chopped tomatoes, chilli powder, tomato purée, Worcestershire sauce and kidney beans to the pan. Season. Bring to the boil, cover and simmer on a low heat for 25-30 mins.

    • To cook the pasta: Bring a large pan of water to the boil, add a small drop of olive oil to prevent the pasta sticking, then add the pasta to the pan. Simmer for 10-13 mins, stirring and checking it occasionally.

    • When the pasta is cooked, drain it well and add to the pan with the chicken. Stir well and serve with cheese over it.

    • Serve with grated cheese and warm garlic bread. (Not suitable for freezing).

    Top tip for making Chilli chicken pasta

    Top tip: Angela says although any pasta can be used, she particularly likes to make it with conchiglie (shells), as the kidney beans tend to nestle inside the shapes.

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