Spicy Tomato Chicken Pasta Recipe

Spicy Tomato Chicken Pasta Recipe

How To Make Spicy Tomato Chicken Pasta

Packed with a punch, this baked chicken pasta combines tender bite-size chicken, spicy tomato sauce, and thin vermicelli pasta in one loaded dish.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 6chicken breast,halves, skinless boneless
  • 7ozvermicelli pasta
  • 1onion,chopped
  • 1green bell pepper,chopped
  • 10oztomatoes with green chile peppers,(1 can), diced
  • 15ozbaby peas,(1 can), drained
  • 8ozprocessed cheese,(1 package), shredded


  1. Bring a large pot of salted water to a boil. Add the chicken breasts and boil until cooked through and juices run clear.

  2. Remove the chicken from the pot, chop into bite-size pieces, and set aside.

  3. Strain the remaining cooking broth, return to pot and bring to a boil. Break the pasta in half and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return the pasta to the pot.

  4. Sauté the onion and bell pepper in butter or margarine in a small saucepan. Add the tomatoes with green chile peppers, sautéed onion/bell pepper mixture, peas, and reserved chicken to pasta. Top with cheese and mix together well.

  5. Preheat the oven to 350 degrees F. Pour the chicken mixture into a 9×13-inch baking dish.

  6. Bake in the oven for 25 to 35 minutes.

  7. Serve warm and enjoy.


  • Calories: 497.98kcal
  • Fat: 22.44g
  • Saturated Fat: 9.10g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 7.45g
  • Polyunsaturated Fat: 3.30g
  • Carbohydrates: 31.84g
  • Fiber: 4.55g
  • Sugar: 6.65g
  • Protein: 41.10g
  • Cholesterol: 112.44mg
  • Sodium: 273.18mg
  • Calcium: 234.22mg
  • Potassium: 656.02mg
  • Iron: 2.56mg
  • Vitamin A: 145.70µg
  • Vitamin C: 85.03mg
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