Spicy Peruvian Aji Amarillo Pasta with Chicken and Lime
Experience a burst of South American flavors with creamy aji amarillo sauce, tender chicken, and a pop of lime for a unique culinary delight.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Season the Chicken
Season chicken strips with olive oil, salt, pepper, and smoked paprika.
- 2
Marinate
Let marinate for 20 minutes.
- 3
Preheat Skillet
Preheat a skillet over medium heat.
Preparing the Aji Amarillo Sauce
- 1
Heat Oil and Garlic
Heat a saucepan over low heat. Add olive oil and minced garlic, sauté until fragrant.
Tip: ⚠ Do not boil the sauce; keep it at a simmer to prevent curdling.
- 2
Combine Sauce
Stir in aji amarillo paste and heavy cream, whisk to combine.
Tip: 💡 Adjust aji amarillo amount to control the heat level.
How to Make Spicy Peruvian Aji Amarillo Pasta with Chicken and Lime
Total time: 1 h 47 min · Yields 4 servings
- 1
Cook the Pasta
Cook pasta in salted boiling water until al dente. Drain and set aside.
- 2
Cook the Chicken
Sear marinated chicken in a skillet until golden and cooked through.
- 3
Finish the Sauce
Combine sauce with lime juice and salt, simmer gently until slightly thickened.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I use a different protein?
Yes, shrimp or tofu make excellent substitutes for chicken.
Is there a non-dairy option for the sauce?
Coconut cream can be used in place of heavy cream for a dairy-free version.
Can I make this ahead?
The sauce can be made a day in advance, but cook the pasta fresh for best texture.
How can I reduce the heat of the dish?
Reduce the amount of aji amarillo paste to suit your heat preference.
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