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

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
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

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

Spicy Chicken Pasta

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.

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
5 Knockout Dinners You’ll NEVER Stop Making
A free email series, from one foodie to another
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




113 Comments

  1. Cathy says:

    5 stars
    Loved this. I did make a few changes. I didn’t make the paste. I diced my chicken, coated it with the spices, which I doubled. Then sautéed in olive oil. Followed the recipe as written from there. I inadvertently got roasted red peppers instead of sun dried tomatoes. Still very tasty. I also added a few big handfuls of spinach. Used rigatoni instead of linguine.

    1. Chris Collins says:

      Happy to hear it went down well, Cathy! 🙂

  2. Shannon says:

    5 stars
    This is so unbelievably delicious. I didn’t use the wine because I’m pregnant and while I know the alcohol mostly cooks away I didn’t want to risk it, but it was still amazing and is now one of my favourite pastas.
    Will definitely be trying it with the wine as soon as I can, and will definitely be making it a regular meal in our house!

  3. Celine Whitehouse says:

    5 stars
    This was delicious and I will cook this again

    1. Chris Collins says:

      Lovely to hear! Glad it went down well 🙂

  4. Carmen says:

    5 stars
    Hi, firstly thank you for this recipe. It was my first time cooking with alcohol whicu was a little bit scary for me. This recipe was so simple and it came out perfect. It tasted absolutely delicious. My boyfriend was super impressed. Thank you again!!!!!!!!

    1. Chris Collins says:

      So happy to hear it went down well, Carmen! Thanks so much for popping back for a review!

      1. Lou says:

        Making this tonight Would soft cheese be an OK replacement for cream also.. white wine vinegar instead or white wine? Thankyou

      2. Chris Collins says:

        Hey Lou! I wouldn’t sub the wine with vinegar, it’ll be way too strong. Just sub it with more stock. Unfortunately cream is best for this recipe both flavour-wise and for consistency (cream cheese with thicken it too much). C.

  5. Gabriella Godfrey says:

    5 stars
    With an Italian mother I have a few pasta recipes to fall back on! My son came across this at uni and we have been eating it ever since, it is quite literally one of the best, most delicious, pasta recipes that I have eaten. We also make a veggie version leaving out the chicken. Can’t recommend this enough :). Thanks

    1. Chris Collins says:

      This is so awesome to read, Gabriella! Thanks so much for popping back for a review. C x

  6. patricia says:

    5 stars
    I loved this spicy chicken recipe. It was had just the right amount of spice. It wasn’t too hot or too mild. I made it for my husband and I. I will make it again without o doubt. Next time the only thing I would do differently would be to add a little less cream (my personal taste). It was delicious. I can see this becoming a favourite of ours. Thank you for the recipe.

    1. Chris Collins says:

      Thanks, Patricia! Glad the recipe was a succuess for you 🙂

  7. Joan says:

    Love this recipe, I think next time I will just leave cooking the chicken until the end as I don’t see why I should cook it to start and then let it get cold while I work on the sauce

  8. Suzanne Doyle says:

    5 stars
    I made this tonight for me and my boyfriend in Cardiff and it was a real winner. I used single cream, and added spinach to the water before the pasta and dropped parsley as we are not fans. Also substituted green parts of spring onion instead of onion to be low FODMAP, and used a fresh red chili that was growing on our patio instead of chili flakes. Anyway we lived it and will definitely cook it again. I really appreciated how Chris described the steps and why to cook things in certain ways. The chicken certainly turned out super tender, juicy and delicious.

    1. Chris Collins says:

      This is awesome to hear, Suzanne! Thanks so much for popping back for a review 🙂 C.x

  9. G-money says:

    5 stars
    Omg so this is one of my fave recipes ever and tonight I substituted the chicken for London broil and dear God…just when I thought the recipe couldn’t get any more delicious. I highly recommend to anyone who likes steak to put their fave cut in there instead of chicken. Keep everything else the same
    Just as amazing as chicken…only different.

    1. Chris Collins says:

      This is so lovely to read! Thank you so much for the review 🙂

      1. G-money says:

        No, thank YOU for this recipe!

        I do have one question!
        Sometimes right at the end when i put the heavy cream in, it ends up being an oily sauce rather than creamy. 🙁 What can I do to keep it creamy? Im having a hard time figuring out the rhyme or reason of when it happens and im stumped! Your help would be greatly appreciated!

      2. Chris Collins says:

        Toss in some of the starchy water your pasta is cooked in. The starch molecules help bind together the fats and can help the sauce turn creamy again. Hope this helps! C.x

  10. Sheli says:

    5 stars
    Hi, so I’ve tried this recipe before and absolutely loved it! I unfortunately don’t have sundried tomatoes this time around and a common substitute for those are usually tomato puree. So I wasn’t sure if I should just omit that step or should I sub the tomato puree at the sundried step and also put the tomato puree when it’s called for?

    Thanks in advance!

    1. Chris Collins says:

      Hey Sheli, I’d probably just double up and add another tbsp of tomato puree! Glad you enjoyed it first time round and thanks so much for the review 🙂 C.x