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This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It’s easy, creamy, hearty and delicious!

This recipe is actually a recent obsession of mine and quite frankly I can’t get enough of it! I’m confident you’re going to absolutely fall in love with it. Follow me…

overhead shot of pasta in skillet with parsley to garnish

The BEST Spicy Chicken Pasta Recipe!

Yep, you heard it here first. Chicken, spice and pasta is one of the most delicious combos of all time. It’s also mainly responsible for 90% of my food comas. Delicious food comas nonetheless.

Here’s why I think you’ll love this recipe as much as I do:

  • Flavoursome – This pasta is more than just spicy, it’s got a gorgeous complex flavour.
  • Creamy/Tomatoey – You should never have to choose between a tomato pasta or a creamy pasta, this is the best of both worlds and it works SO well!
  • Date Night Dinner – This recipe is based on 2 servings, perfect for a cosy night in. It’s easily doubled for a family!

It’s also easy and relatively quick to make! Follow me…

fork twizzling into chicken pasta in skillet

Spicy Chicken Breast

The spicy chicken is the heart and soul of this dish, so it’s important to make it shine. Nothing worse than bland chewy chicken in any context, let alone in your pasta.

Flavour

To ensure it’s bursting with flavour, we’ll first coat it in a mix of olive oil, smoked paprika, cayenne pepper and s&p. This gives the chicken itself a nice kick of spice and a gentle whiff of smokiness too.

Tenderness

Equally as important. Here are some tips to avoid chewy chicken:

  • Bring the chicken to room temp before you fry it (cold chicken seizes up).
  • Butterfly to make two thinner breasts (cooks quicker and more evenly).
  • Allow to rest after cooking (retains more juices)
  • Slice at an angle and against the natural grain of the chicken (soft chicken strips instead of large and chewy)

How to make Spicy Chicken Breast (quick summary)

  1. Take one chicken breast.
  2. Butterfly.
  3. Add spicy marinade.
  4. Rub into meat.
  5. Fry until nicely charred.
  6. Flip, fry then remove.
How to make spicy chicken breast - 6 step by step photos

Creamy Spicy Chicken Pasta

Cream and spice is such an underrated combo, especially in this context. The cream not only adds richness, but also helps the spice not get too all up in your face.

Starchy Pasta Water

I like to use tongs to transfer the cooked pasta straight from the pot and into the pan with the sauce. This will bring some excess water with it, which is great for thinning out the sauce. The starch in the water will also help thicken the sauce and turn it a little glossy. If you over-thicken the sauce at any point you can toss through some more starchy water from the pot.

How to make Spicy Creamy Chicken Pasta (quick summary)

  1. Fry off onion, garlic and chilli flakes in butter.
  2. Add sun dried tomatoes, then reduce down white wine.
  3. Fry tomato paste.
  4. Deglaze with chicken stock, then pour in cream.
  5. Add pasta.
  6. Toss through parmesan, parsley and chicken.

Top Tip

It’s important to fry and caramelise the tomato paste. It completely transforms the flavour and adds a nice sweetness to the sauce.

How to make spicy chicken pasta - 6 step by step photos

Spicy Chicken Pasta FAQ

How spicy is this pasta?

It’s a really tricky one to judge as everyone’s spice thresholds are different. It’s definitely spicy, the kind that makes your lips tingle, but not so overpowering you can’t taste the other flavours. For those of you who like spice, I’d say it’s a medium spice. If you’re at all wary just reduce the amount of chilli flakes and adjust at the end.

What kind of wine should I use?

Anything cheap will do the trick! I get a mini bottle from the supermarket (typically something like Pinot or Sauvignon Blanc). Anything so long as it’s dry and not sweet.

Do I have to use the wine?

Most of, if not all of the alcohol will burn off, but if for whatever reason you can’t use it just sub more stock

What to serve with Spicy Chicken Pasta?

Garlic Bread is always a winner with pasta. If you want to take it one step further then check out my Cheesy Pesto Garlic Bread and Caprese Pull Apart Bread!

Alrighty, let’s tuck into this Spicy Chicken Pasta recipe shall we?!

closeup shot of pasta twizzling around fork

How to make Spicy Chicken Pasta (Full Recipe & Video)

fork twizzling into chicken pasta in skillet
5 from 46 votes

Spicy Chicken Pasta

By: Chris Collins
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 2
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Equipment

  • Sharp Knife & Chopping Board
  • Small Pot/Bowl (for chicken marinade)
  • Large Pan & Wooden Spoon
  • Large Pot & Pasta Tongs
  • Fine Cheese Grater

Ingredients 

Chicken

  • 2 tsp Olive Oil
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1x 9oz/250g Chicken Breast, brought close to room temp

Pasta

  • 1 tbsp Butter
  • 1 small Onion, finely diced
  • 1 tsp finely diced Garlic (approx 1 large clove)
  • 1/2 tsp Chilli Flakes
  • 6x Sun Dried Tomatoes, finely diced (~2oz/60g)
  • 1/4 cup / 60ml Dry White Wine (see notes)
  • 7oz / 200g Linguine (or other long cut pasta)
  • 2 tbsp Tomato Puree (tomato paste in US)
  • 1/3 cup / 80ml Chicken Stock
  • 2/3 cup / 160ml Heavy/Double Cream
  • 1oz / 30g Parmesan, finely grated
  • 1 tbsp finely diced Fresh Parsley
  • Salt & Pepper, to taste

Instructions 

  • In a small bowl or ramekin, combine 2 tsp olive oil, 1/2 tsp smoked paprika & cayenne pepper and 1/4 tsp salt & black pepper.
  • Butterfly the chicken breast right the way through to make 2 even-sized breasts. Coat in the spicy marinade.
  • Add the chicken to a large pan over medium-high heat and fry for a few minutes on each side, or until lightly charred and just cooked through the centre (depending on thickness it may take slightly more or less time). Place to one side and when needed, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
  • Turn the heat down to medium and melt in 1 tbsp butter, scraping off any flavour in the pan with your wooden spoon. Add the onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, 1/2 tsp chilli flakes and the sun-dried tomatoes and fry for a minute or so, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 3-4 minutes or so).
  • Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente.
  • Add 2 tbsp tomato puree to the pan. Fry for a couple of minutes (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper. Bring to a gentle simmer then lower the heat.
  • Use tongs to transfer the cooked pasta straight from the pot into the pan and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and the chicken strips (alongside any resting juices). Continue tossing, adding leftover starchy pasta water from the pot to thin out the sauce as needed.

Video

Notes

a) How spicy is ‘spicy’? – It’s really difficult to measure this, as it’s so subjective. It’s got a definite kick, the kind that makes your tongue tingle. The heat is definitely there, but it doesn’t overpower the other flavours. If you like spice, I’d put this at a medium. But again, very difficult to say. If you’re at all wary, start off with less chilli flakes and adjust at the end.
b) White Wine – Firstly, just make sure it’s a dry wine, not sweet. Secondly, I do recommend adding it. It’s not a lot, but it does add a nice background flavour and cuts through the richness of the sauce. The alcohol will burn off, but if for whatever reason you don’t want to use it just sub with more chicken stock. 
c) Date Night Dinner – This recipe serves two portions. You can add a side if you’d like – I recommend either Roasted Garlic Bread or Cheese Pesto Garlic Bread! If you’re feeding a family just use the slider to adjust the measurements (just consider starting off with less spice just in case!).
d) Salmon – For the sister recipe to this dish check out my Spicy Salmon Pasta!
e) Calories – shared between two with no extra parmesan or sides.

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 766kcal | Carbohydrates: 43.47g | Protein: 39.47g | Fat: 46.73g | Saturated Fat: 24.588g | Polyunsaturated Fat: 3.026g | Monounsaturated Fat: 15.283g | Trans Fat: 0.135g | Cholesterol: 221mg | Sodium: 746mg | Potassium: 970mg | Fiber: 6.9g | Sugar: 7.78g | Vitamin A: 2296IU | Vitamin C: 10.5mg | Calcium: 214mg | Iron: 2.31mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

This dish is the perfect dinner for two, so do check out my other Date Night Dinners if you fancy! Also, whilst you’re here I’ve got a sneaky suspicion you might like these too:

Spicy Chicken Pasta Recipes

Chicken Pasta Recipes

Spicy Pasta Recipes

Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread
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Recipe Rating




113 Comments

  1. Mel says:

    5 stars
    This is probably the best pasta recipe I’ve found – so well balanced & delicious!

    Reply
    1. Chris Collins says:

      Thanks for the great review, Mel! Glad it went down well 🙂

      Reply
  2. Paweł Tawkin says:

    Do delicious. It is in my weekly menu.

    Reply
    1. Chris Collins says:

      Awesome to hear 🙂

      Reply
    2. Hayley Bradshaw says:

      Can I use salad tomatoes or sub with something. I don’t have sun dried? Or would I just miss them out ?

      Reply
  3. Annie says:

    5 stars
    Love love love! 100% approved by husband and guest. It was a spectacular recipe, thank you!!

    Reply
    1. Chris Collins says:

      Oh yay! That’s awesome to hear, Annie 🙂

      Reply
  4. Meah says:

    5 stars
    Love the recipe n the video would I be able to do it with meatballs instead of chicken would it go with this creamy sauce thanks

    Reply
    1. Chris Collins says:

      Thanks so much! Chicken would be far better suited for this recipe 🙂

      Reply
  5. Roy Ladds says:

    5 stars
    Just made it, love it

    Reply
    1. Chris Collins says:

      That’s awesome to hear! Thanks for dropping by and leaving a review 🙂

      Reply
  6. Toni says:

    5 stars
    This was really ahh-mazing! A great meal for weeknights!

    Reply
    1. Chris Collins says:

      Thanks, Toni 🙂

      Reply
  7. Ashley says:

    5 stars
    Oh yes!!! Deliciously spicy, and the perfect amount of heat to warm you up on a chilly winter’s night.

    Reply
    1. Chris Collins says:

      So perfect for Winter!!

      Reply
    2. Cindy says:

      Made this tonight. My husband and I loved it! Thanks for sharing!

      Reply
      1. Chris Collins says:

        That’s awesome! You’re most welcome 🙂

  8. kim says:

    5 stars
    What a great recipe! This had so much delicious flavor and it was so easy to make. Will be making again for sure!

    Reply
    1. Chris Collins says:

      That’s awesome to hear! Thanks, Kim 🙂

      Reply
  9. Kelly Anthony says:

    I love the ingredients in this Spicy Chicken Pasta! It looks so creamy and flavorful! Do you think it would be too spicy for kids?

    Reply
    1. Chris Collins says:

      I’d definitely recommend leaving out the chilli flakes in the first instance and adjusting at the end 🙂

      Reply
  10. Michelle says:

    5 stars
    Woah! That sauce sounds delicious, I love the cream and spice combo! I’m totally on board with this pasta, cannot wait to make it.

    Reply
    1. Chris Collins says:

      Enjoy!!

      Reply