Can I make this dish dairy-free?

Yes! Substitute heavy cream with coconut cream and Parmesan with nutritional yeast for a creamy garlic chicken that’s dairy-free.

Is it possible to prepare this dish ahead of time?

Absolutely! Cook the chicken and sauce separately. Combine and reheat gently when ready to serve for an easy chicken dinner.

Can I freeze Creamy Tuscan Chicken?

Yes, you can! Store it in an airtight container for up to three months. Thaw overnight before reheating to maintain texture.

What can I use instead of heavy cream?

Half-and-half or a mixture of milk and cornstarch work great. These alternatives keep the chicken with creamy garlic sauce luscious.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can work, but sun-dried tomatoes add a more intense flavor to this Italian-inspired chicken.

What is the best way to thicken the sauce?

A cornstarch slurry or additional grated Parmesan can thicken your chicken with creamy Parmesan sauce beautifully.

How do I make this dish gluten-free?

Use gluten-free flour or cornstarch for the sauce. Pair with gluten-free pasta or rice for a complete meal.

Can I make this dish in a slow cooker?

Yes! Sear the chicken first, then cook everything in the slow cooker on low for 4–6 hours for a tender result.

Chili Oil Red Curry Pasta You’ll Make on Repeat

Name: Chili Oil Red Curry Pasta You’ll Make on Repeat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 160g of pasta; 1 tbsp of butter; 8 shrimps; peeled and deveined; 3 tbsp of red curry paste; 4 cloves of garlic; minced; 1 shallot; 4 lime leaves; ½ cup of heavy cream; ¼ cup of parmigiano reggiano or parmesan cheese; freshly grated; ½ lime; 4 cherry tomatoes; sliced to ½; chopped; To garnish:; 1 tbsp of chili oil; 2 tbsp of of parsley

Chili Oil Red Curry Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in spicy, creamy Chili Oil Red Curry Pasta—a fusion of bold heat and rich flavors!

Author: Genio Ng
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 Servings 1x
Category: Pasta
Method: Easy
Cuisine: Thai

Ingredients

Scale

160g of pasta
1 tbsp of butter
8 shrimps, peeled and deveined
3 tbsp of red curry paste
4 cloves of garlic, minced
1 shallot, minced
4 lime leaves
1/2 cup of heavy cream
1/4 cup of parmigiano reggiano or parmesan cheese, freshly grated
1/2 lime
4 cherry tomatoes, sliced to 1/2
2 tbsp of of parsley, chopped

To garnish:

1 tbsp of chili oil
Parsley

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the pasta in hot boiling water until al dente for 10 minutes. Set 1 cup of pasta water on the side.
2. In a wok, melt the butter over medium heat. Add the garlic, shallot and shrimps.
3. Cook until the shrimp is 90% cooked. Add in lime leaves and red curry paste. Stir fry for 1 minute.
4. Next, add in heavy cream and parmesan cheese. Cook the sauce until it thickens.
5. Then, add in cooked pasta, cherry tomatoes and parsley. Mix until everything is coated with the sauce.
6. Once it is done, garnish with more chili oil, parsley and enjoy!

Find it online: https://cookingwithgenius.com/chili-oil-red-curry-pasta/