
Bloody Maria Chicken Pasta: A Fusion Fiesta
Hey there, fellow boozy foodie lovers! Oh boy… hope you are holding onto your sombrero because today your taste buds are in for an absolute treat! I plan to take you on a wild culinary adventure where we will explore the world of fusion cuisine. A dish that’s as bold and exciting as its name: Bloody Maria Chicken Pasta! If you’re a fan of pasta, chicken, touch of heat and a little bit of a boozy kick, this recipe is going to be your new best friend. I promise you!
Now, before we get started, let’s talk about the inspiration behind this dish. I’m sure you’ve probably heard of a Bloody Mary, the classic brunch cocktail with tomato juice, vodka, and a splash of hot sauce.
Well, we’re taking those flavours, giving them a Mexican twist by swapping out the vodka for tequila, creating the Bloody Maria.

And then, because we’re all about innovation (and most important deliciousness), we’re giving it an Italian twist by transforming it into a pasta dish. Are you salivating? Well… you should be because I am!
Why You’ll Love Bloody Maria Chicken Pasta

First of all, let’s be real folks: PASTA IS LIFE! It’s comforting, satisfying, and always hits the spot. But add tender chicken, a rich tomato and tequila sauce, and just the right amount of spice, and you’ve got yourself a meal that’s anything but ordinary. Yummilicious!!
Plus, this dish is super versatile. Want to make it a bit lighter? Use baby marrow (courgetti) noodles instead of pasta. Need to up the veggies? Toss in some bell peppers or spinach. The possibilities are endless! Let your kitchen creativity juices flow!
Bloody Maria Chicken Pasta Ingredients:
- 3 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tps Cape Herb Taco Seasoning
- 1 Bottle Marty’s tomato juice
- 1/4 cup tequila (yes, really!)
- 3 cloves garlic, minced
- 1 tsp hot sauce (or more, if you’re feeling daring)
- 2tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 chicken knorr stock pot
- 1 cup cherry tomatoes, halved
- 1/2 cup brown onion, diced
- 1/4 cup fresh cilantro, chopped
- 340g pasta (use your favourite)
- Lime wedges (for serving)
How to Make It
Cook the Chicken: Season the chicken breasts with taco seasoning, salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they are cooked through and nicely seared. Remove from the skillet and let it rest before slicing into thin strips.
Prepare the Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the tomato juice, tequila, hot sauce, and Worcestershire sauce. Stir well and let it simmer for about 10 minutes until the sauce thickens slightly.
Cook the Pasta: While the sauce is simmering, cook the pasta according to the package instructions. Drain and set aside.
Combine Everything: Add the cherry tomatoes, red bell pepper, and red onion to the skillet with the sauce. Cook for another 5 minutes until the vegetables are slightly tender. Add the sliced chicken back to the skillet and toss to coat in the sauce.
Mix with Pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Adjust the seasoning with salt and pepper if needed.
Perfect Pairing: Spice Route Sauvignon Blanc

To elevate your Bloody Maria Chicken Pasta experience, pair it with Spice Route Sauvignon Blanc. This wine hails from the Swartland region of South Africa, where it’s crafted with meticulous care.
The grapes are hand-harvested and fermented in stainless steel tanks to preserve their fresh, zippy acidity. You’ll find enticing aromas of tropical fruits and stone fruit on the nose, with a palate that carries fresh acidity and an intense lingering mouthfeel.

The bright, zesty flavors of Spice Route Sauvignon Blanc complement the bold, spicy notes of the Bloody Maria Chicken Pasta perfectly. The wine’s acidity cuts through the richness of the sauce, while its fruity notes harmonize with the sweetness of the tomatoes and the warmth of the tequila.
Meet Drink Marty’s
Drink Marty’s is a multi-award-winning brand known for its Spiced Tomato Juices. Originally from South Africa and also made locally made, in the UK. Marty’s juices are crafted with love and care, using whole, real ingredients. Their signature Spiced Tomato Juice is made with apple cider vinegar, apple juice concentrate, and a blend of spices, offering a light, refreshing, and umami-rich flavor without any added sugar or preservatives. Perfect for Bloody Mary’s or enjoyed straight up. Marty’s juices are vegan, alcohol-free, and AWARD WINNING which comes in beautifully bottled glass packaging.
Why Drink Marty’s is a Perfect for the Bloody Maria Chicken Pasta
Drink Marty’s Spiced Tomato Juice is one of our key ingredients that gives our Bloody Maria Chicken Pasta its unique flavour. It’s light, refreshing, and umami-rich flavour of Marty’s Spiced Tomato juice brings a lightness to the tomato-tequila sauce without it being too heavy, balancing the spiciness and enhancing the overall taste of the dish. Making it the perfect for a summer pasta.
Final Thoughts
There you have it, folks—Bloody Maria Chicken Pasta. It’s a dish that’s sure to impress at your next dinner party or even just a cozy night in. The combination of flavors is vibrant and bold, and the tequila adds a unique twist that takes it to the next level. So, the next time you’re looking to spice up your pasta game, give this recipe a try. Trust me, your taste buds will thank you!
Happy cooking and enjoy every boozy saucy bite!
Bloody Maria Chicken Pasta
Equipment
- 1 Large Skillet
- 1 Medium Pot / Pasta Pot
- 1 Chopping Board
- 1 Chef or Chopping Knife
- 1 Tong
Ingredients
- 3 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Cape Herb Taco Seasoning
- 1 Bottle Marty's Spicy Tomato Juice
- 1/4 cup Tequila yes, really!
- 4 cloves Garlic minced
- 1 tsp hot sauce (Smokey Jalapeno Tabasco) or more, if you’re feeling daring
- 2 tbsp Worcestershire sauce
- 2 tsp Smoked Paprika
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 1 Chicken Knorr stock pot
- 1 cup Cherry tomatoes halved
- 1/2 cup Brown onion diced
- 1/4 cup Fresh coriander leaves chopped
- 340 g pasta use your favourite
- Lime wedges for serving
Instructions
- Cook the Chicken: Season the chicken breasts with taco seasoning, salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they are cooked through and nicely seared. Remove from the skillet and let it rest before slicing into thin strips.
- Prepare the Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the tomato juice, tequila, hot sauce, Worcestershire sauce and the Chicken Stock Pot.Stir well and let it simmer for about 10 minutes until the sauce thickens slightly.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to the package instructions. Drain and set aside.
- Combine Everything: Add the cherry tomatoes and onion to the skillet with the sauce. Cook for another 10 minutes until the vegetables are slightly tender. Add the sliced chicken back to the skillet and toss to coat in the sauce.
- Mix with Pasta: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Adjust the seasoning with salt and pepper if needed.
- Serve: Garnish with fresh coriander leaves and serve with lime wedges on the side. Enjoy your Bloody Maria Chicken Pasta with an extra kick of boozy flavour!