Spicy Chicken Pasta

5 from 2 votes

Spicy Chicken Pasta features chicken, linguine, and a spicy creamy tomato sauce, creating a quick and flavorful dish ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 816kcal

Author: Jennifer Fishkind

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

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.

Tips:

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