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Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis

Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis

This spicy and creamy tomato basil pasta with artichokes and pepperoncinis (I know, that’s a mouthful, but you’ll want to take gigantic mouthfuls of this pasta when you eat it, so it seems fitting) is SO GOOD.

I feel like I begin all of my recipe posts just about the same way.

Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis

But it’s because I don’t ever share recipes we don’t absolutely love (why in the world would I do that?), and seriously, this is one of our favorites among our favorites.

It is so good.

Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis

It is a rare day for Aaron and I to go out to eat, so when we do, it’s a real treat. We typically like to try different places and get different things off their menus, but when we lived in Waco while I was in grad school, we found this hole-in-the-wall Italian restaurant that we fell in love with, and I got the same dish from the menu every. single. time.

It was called the Murphy, and it was this absolutely divine combination of chicken, pasta, and a sweet, spicy, creamy tomato basil sauce with chunks of artichokes and pepperoncinis. SO GOOD.

Did I mention it was so good?

Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis

Well, we moved from Waco, which means we also moved away from this beloved Murphy dish, so I decided to try to recreate it myself so I could have it any time I wanted.

After a few test runs, I’m pretty sure this is IT.

Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis

I’ve made it several times since getting the recipe exactly where I want it, and every time I make it, we always smile, sigh, and probably devour this in complete silence.

I’m all about conversation around the dinner table, but everyone can just eat in silence, savoring every bite of this, and then once every last bite is consumed and every last bit of sauce is sopped up with a slice of garlic bread, y’all can all sit there for an hour talking about how good that meal was.

Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis

In all seriousness, this is one of the best dishes EVER and it’s a total family favorite now! It’ll surely convince your family to get to the table and gather ’round together over a meal!

Spicy and Creamy Tomato Basil Pasta with Artichokes and Pepperoncinis

4.56 from 9 votes
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Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 5 servings
Author: The American Patriette

Ingredients

  • 1-2 tbsp olive oil
  • ½ sweet onion diced
  • 2 cloves garlic minced
  • ¼ c beef broth
  • 2 8 oz cans of garlic oregano, basil flavored tomato sauce
  • 1 14.5 oz can Italian tomatoes pureed
  • 1 tsp brown sugar
  • Small dash of garlic salt
  • Small dash of black pepper
  • Small dash of crushed red pepper flakes
  • 5 pepperoncini peppers diced
  • 3 tbsp tomato paste
  • 7.5 oz jar of marinated artichoke hearts diced and drained
  • 8 basil leaves finely chopped
  • 1 lb uncooked chicken breast cut into bite-sized chunks
  • 1/3 c heavy whipping cream
  • ¼ c Parmesan cheese
  • 1 lb spaghetti

Instructions

  • In a large sauce pan, saute onions in olive oil over medium heat for about 5 minutes. Add garlic and saute for another minute or two.
  • Add broth, stir, and bring to a simmer for 2-3 minutes.
  • Pour in tomato sauce, pureed tomatoes, sugar, seasonings, pepperoncinis, tomato paste, and artichoke hearts. Bring to a simmer for 10 minutes.
  • Add basil leaves and chicken breast. (At this point, begin cooking the spaghetti as directed on box). Cover sauce and simmer on low for additional 15 minutes (or until chicken is fully cooked).
  • Add heavy whipping cream and cheese; stir and simmer for a couple more minutes before pouring onto cooked pasta.

Notes

This sauce freezes well. This is a very thick and creamy sauce, so after freezing and thawing it, the sauce thins out a little bit, but it's still very tasty! (If you do make extra to freeze, don't freeze it with the pasta - just freeze the sauce itself and make the pasta the day you thaw & reheat the sauce.)

 

2 Comments

  1. Yes! We love the Murphy!! Now if you can figure out how to recreate their delicious yeasty rolls…..you will be my hero forever!!!

    1. Oh my gosh, the Murphy is like LIFE-CHANGING. My taste buds found a whole new purpose after eating it! So delicious! I am so glad I figured out how to replicate the recipe (at least, good enough!) so I really can eat it whenever I want!

      And yes, those rolls. So, so good. Baris, you know what you’re doing when it comes to food! 🙂

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