Turkish Beyti Kebab Inspired Chicken Pasta

Instructions

1. Prepare Chicken: Cut chicken breast into 1-2 cm cubes. In a bowl, mix salt, paprika, oregano, garlic powder, cumin, black pepper, and olive oil to make a wet rub. Toss chicken cubes in the rub until well coated.
2. Prep Vegetables: Finely dice one medium onion and one sweet red pepper. Thinly slice two green chilies (Padron peppers). Mince four garlic cloves.
3. Cook Pasta: Bring water to boil and add one chicken stock cube. Add 250 g shell-shaped pasta and cook to al dente (about 11 minutes). Reserve 300-400 ml of pasta water before draining.
4. Cook Chicken and Vegetables: Heat 15 g butter in a large sauté pan over medium-high heat. Add diced onions and sauté until softened and browned. Push onions to one side, add chicken, spread out and cook for 2 minutes, stir, then cook another 4 minutes until chicken is nearly cooked through.
5. Add Peppers and Garlic: Add diced red pepper and sliced chilies to the pan, sauté for 1-2 minutes. Add minced garlic and sauté for 60-90 seconds.
6. Add Pastes and Spices: Add 15 g red pepper paste and 15 g tomato paste, mix briefly. Add 3 tsp oregano, 1 tsp paprika, 1 tsp sumac, 1/2 tsp Turkish chili flakes, 1/2 tsp black pepper, and 1/4 tsp salt (adjust as needed). Cook until browning and fond forms on the pan base.
7. Make Sauce: Gradually add reserved pasta water (300-400 ml) to deglaze the pan and lift browned bits, stirring continuously to form a flavorful sauce.
8. Add Cream Cheese and Pasta: Add 45 g cream cheese to the sauce and stir until melted and creamy. Add drained pasta to the pan and toss to coat thoroughly in the sauce.
9. Serve: Serve pasta with a generous dollop of strained yogurt on top. Garnish with chopped parsley and chili flakes.