Spicy Chicken Pasta is packed with chicken, linguine, and plenty of spice, all coated in a creamy tomato-based sauce. Filled with fiery flavors, this dish is easy to throw together in 30 minutes for a delicious dinner with a kick.
Creamy Spicy Chicken Pasta
Our Spicy Chicken Pasta recipe takes the big, bold flavors of my Bang Bang Shrimp Pasta and Cajun Shrimp Pasta, replaces the protein with chicken breast pieces, like my Cajun Chicken Pasta, and turns it into a perfectly balanced blend of protein and pasta covered in a zesty tomato-based sauce.
The spicy, creamy pasta sauce for this dish creates the foundation for a flavorful meal; made with a mix of fire-roasted tomatoes, tomato paste, heavy cream, and broth, it becomes thick and velvety in texture so that it coats the chicken and pasta perfectly.
This homemade chicken spicy pasta recipe has just the right amount of heat; the sauce tastes tangy, creamy, and spicy all at the same time, and it makes the most delicious chicken and pasta coating with a kick.
Why We Love Spicy Chicken Pasta Recipes
- Quick and easy to make
- Uses a handful of simple ingredients.
- Prepared in one pot so clean up is painless!
- Creamy spicy pasta dishes can be customized to make the whole family happy – adjust the spice level, add some veggies, or even include some shrimp or sausage.
- Great for a family-friendly meal and fancy enough for a date night dinner.
- Perfect party dish to feed a crowd or bring to a potluck.
Spicy Chicken Pasta Ingredients
- Linguine pasta
- Italian seasoning
- Chili powder: Feel free to use cayenne pepper or cajun seasoning.
- Boneless skinless chicken breasts
- Unsalted butter: You can use salted butter in a pinch and omit or lessen the additional salt the recipe calls for.
- Chicken stock
- Yellow onion: White onion will work as well.
- Garlic: I used pre-minced for added convenience, but you can mince your own if you prefer fresh garlic cloves.
- Fire roasted tomatoes: You can use regular diced tomatoes, but be aware you may have to adjust or add additional seasoning to your sauce.
- Tomato paste
- Salt
- Chili flakes: This can be left out for a milder dish or replaced with crushed red pepper flakes if you like the heat.
- Heavy cream
- Freshly grated parmesan cheese, optional garnish
- Finely chopped basil, optional garnish
- Chopped parsley, optional garnish
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Pick Your Pasta: You can substitute angel hair, spaghetti, penne, rigatoni, or another favorite pasta for this dish.
- Swap The Seasoning: Oregano, basil, thyme, or marjoram are all great substitutes for Italian seasoning.
- Add Vitamins With Veggies: Add broccoli, mushrooms, spinach, zucchini, bell pepper, or asparagus to incorporate more nutrients, flavors, and textures into your dish.
- Cut The Calories: You can replace the heavy cream with half and half or light cream to cut the calories but keep in mind the sauce will be thinner.
How to Make Spicy Chicken Pasta
- Prepare The Pasta: Cook the pasta according to the box directions. Reserve ½ cup of the pasta water and set aside.
- Cook The Chicken: Mix together the Italian seasoning and chili powder and sprinkle over both sides of the chicken breasts. Cook in melted butter for about 5 minutes per side or until a meat thermometer reads 165 degrees Fahrenheit. Slice into strips and set side.
- Make The Spicy Sauce: Pour the chicken broth in the same pan and scrape up any bits left in the bottom. Add the onion and cook until translucent. Stir in the garlic, then pour in the roasted tomatoes and tomato paste. Stir frequently until all ingredients are incorporated, then add in the salt and chili flakes.
- Create The Creaminess: Mix in the heavy cream, turn the up heat, and simmer for 2-3 minutes or until slightly thick.
- Serve: Turn off the heat and mix in the cooked pasta. Top with chicken slices, fresh parmesan, and herbs, optional. Serve and enjoy!
Pro Tip: Add the reserved pasta water if needed to thin the sauce.
Tips For Making Spicy Chicken Pasta
- I recommend using thin chicken slices for this pasta dish for quicker, more even cooking.
- You can substitute white wine for the chicken stock to deglaze the pan.
- You can substitute the heavy cream with half & half or whole milk for a lighter sauce. I do not recommend using low or non-fat milk as you will not get a thick sauce.
- This recipe can be doubled or even tripled to feed a crowd.
How to Store Spicy Chicken Pasta
- To Store: Leftovers should be stored in an airtight container in the refrigerator for 3-4 days.
- To Freeze: You can freeze this creamy spicy pasta dish in a freezer safe container 2-3 months.
- To Reheat: Reheat on the stovetop until heated through.
What To Serve Spicy Chicken Pasta
This chicken and pasta dish is delicious when paired with a side of steamed veggies or our Olive Garden salad and some garlic bread on the side. For a lower carb count, consider swapping the pasta with zucchini noodles, cauliflower breadsticks, or broccoli slaw.
More Easy Pasta Recipes
Other Easy Dinner Recipes
- Baked Burritos
- Smothered Chicken
- Creamy Beef and Shells
- Chicken and Dumplings
- Rotel Chicken Spaghetti
- Chicken Bacon Ranch Pasta
- Air Fryer Chicken Fajita
- Italian Sausage Pasta
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Spicy Chicken Pasta
Serves — 5
Spicy Chicken Pasta features chicken, linguine, and a spicy creamy tomato sauce, creating a quick and flavorful dish ready in just 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 16 ounces box linguine pasta
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 4 thin sliced chicken breasts
- 3 tablespoons unsalted butter
- 2 cups chicken stock
- 1 small yellow onion minced
- 2 teaspoons minced garlic about 3 cloves
- 29 ounces (2 14.5 ounce) cans fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon chili flakes
- ¾ cup heavy cream
- Freshly grated parmesan cheese optional garnish
- Finely chopped basil optional garnish
- Chopped parsley optional garnish
Instructions
- Cook the linguine pasta according to the manufacturer's directions and reserve ½ cup of the pasta water. Set aside.16 ounces box linguine pasta
- In a small bowl mix Italian seasoning and chili powder.1 teaspoon Italian seasoning, 1 teaspoon chili powder
- Gently sprinkle and press seasoning mixture to each side of the chicken breasts.4 thin sliced chicken breasts
- In a large cast iron or heavy bottomed skillet, turn the heat up to medium. Melt the butter and place the chicken breasts into the hot pan. Cook for about 5 minutes each side or until a meat thermometer reads 165 degrees Fahrenheit. Slice into 1 inch strips and set side.3 tablespoons unsalted butter
- Returning to the skillet on medium heat, pour in the chicken broth and scrape up any bits left in the bottom of the pan. Add in the onion and cook until translucent, about 3 minutes.2 cups chicken stock, 1 small yellow onion
- Add in the garlic and stir frequently, cook until fragrant. About 2 minutes.2 teaspoons minced garlic
- Pour in the roasted tomatoes and tomato paste. Stir frequently until all the ingredients are incorporated.29 ounces (2 14.5 ounce) cans fire roasted tomatoes, 2 tablespoons tomato paste
- Add in the salt and chili flakes.1 teaspoon salt, 1 teaspoon chili flakes
- Mix in the heavy cream and turn the heat up to bring to a simmer, simmer for 2-3 minutes or until heated through and slightly thick.¾ cup heavy cream
- Turn off the heat and place pasta into the skillet. Mix well. Add reserved pasta water if needed to thin the sauce.
- Serve in bowls with reserved chicken slices, fresh parmesan and basil, optional.Freshly grated parmesan cheese, Finely chopped basil, Chopped parsley
Jenn’s Notes
Storage:
- To Store: Leftovers should be stored in an airtight container in the refrigerator for 3-4 days.
- To Freeze: You can freeze this creamy spicy pasta dish in a freezer safe container 2-3 months.
- To Reheat: Reheat on the stovetop until heated through.
- I recommend using thin chicken slices for this spicy chicken with pasta dish for quicker, more even cooking.
- You can substitute white wine for the chicken stock to deglaze the pan if you prefer.
- You can substitute the heavy cream with half & half or whole milk for a lighter sauce. I do not recommend using low or non-fat milk as you will not get a thick sauce.
- This recipe can be doubled or even tripled to feed a crowd
Nutrition Info
Calories: 816kcal | Carbohydrates: 84g | Protein: 56g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 1146mg | Potassium: 1131mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1792IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 4mg
