Spicy Chicken Pasta – It’s ready in about 30 minutes, making it a great weeknight choice. Give this one a try if you’re searching for a somewhat healthy pasta meal with a delicious tomato sauce with a hint of spiciness. I also added some fresh spinach for color and basil for a burst of flavor. I haven’t cooked one-pot spaghetti in a long time! But this weekend, I had a hankering for a creamy, smoky, spicy, one-pot meal, so I got to work! This One Pot Creamy Pasta is very simple to prepare, making it ideal for weekday dinners. This dish is the epitome of comfort food. This recipe has just the right amount of heat while still being overflowing with flavor. It’s quick, creamy, filling, and wonderful! Supper or an easy-to-make romantic dinner for two.
Spicy Chicken Pasta Recipes:
Yes, you heard it first here. One of the most delectable combinations of all time is chicken, spice, and pasta. It’s also to blame for 90 percent of my food comas. Nonetheless, delicious food comas.
This recipe is a recent fascination of mine, and I honestly can’t get enough of it. Here are some of the reasons I believe you’ll enjoy it as much as I do:
- Flavorful — This pasta is more than simply spicy; it has a lovely rich flavor.
- Creamy/Tomatoey – You should never have to pick between tomato and creamy pasta; this is the best of both worlds and it works SO beautifully!
- Date Night Dinner — This dish serves two people and is ideal for a romantic night in. It may easily be multiplied for a family of four!
- It’s also simple and quick to prepare!
Why You Will Love This Recipe?
- This recipe cooks in little under 40 minutes, which is fantastic.
- It requires very minimal cleanup after cooking because it is a ONE PAN DISH!! (Yes, we’re both screaming with pleasure right now!)
- I’m sure you already have virtually all of the items in your fridge and cupboard. (Assuming you maintain a good store of spices on hand).
- Depending on the amount of diners, you can easily scale up or down. If you’re into meal planning and want to have lunch ready for the week, you can just cook the dish as is.
- Last but not least, IT TASTES (nearly sinfully and too wonderful to be true) DELICIOUS!!!!
- I used penne pasta, but you may use whichever type you like. (Bow-tie, spaghetti, and so forth.)
- You may use salted or unsalted butter, whatever you choose.
- You can substitute another cooking oil with the olive oil if you want.
- Before you begin, dice a white onion.
- Red bell pepper, seeded and diced: 1 red bell pepper
- Minced garlic
- Cajun spice, dried basil, paprika powder, ground black pepper, and salt are all good options for flavoring.
- Cayenne Pepper: Use as much or as little as you like.
- Chicken Breast Tenders: Cut them into bite-size pieces, or use any leftover chicken breast from the fridge.
- For this dish, I like to add parmesan cheese (freshly shredded).
- Half-and-half can be substituted for heavy cream.
- Allow the cream cheese to come to room temperature before beginning.
- You may use standard or low sodium chicken broth, whichever you choose.
How To Make Spicy Chicken Pasta?
- To produce 4 thinner cutlets, cut the chicken breasts in half lengthwise.
- In a small dish, combine the spices for the DIY spice rub. Rub the spices into the chicken pieces with your hands to coat them evenly.
- Cook the chicken in a skillet until it has a good sear and is cooked through.
- Transfer the chicken to a dish, and then add the garlic and white vinegar to the same pan (or use chicken broth).
- Allow it to bubble before adding the smashed tomatoes and red pepper flakes. Simmer the sauce for a few minutes, while the chicken is cooking.
- Finish by whisking in the spinach and basil, and then tossing in the cooked pasta.
- Serve with the cooked chicken on top.
Tips And Tricks:
- I didn’t make the sauce too hot, but feel free to add more cayenne pepper or red pepper flakes than I did.
- Some crushed tomato brands are thicker than others, so if the sauce is too thin, boil it down for a little longer. If it becomes too thick, add a dash of hot pasta water before draining the noodles.
- I created a spicy chicken penne pasta, but you may use any noodle form you want or have on hand in your pantry.
- To ensure that the chicken is correctly cooked, I always recommend using an instant read meat thermometer.
- If you prefer, you may add a half cup or two of heavy cream to the sauce to make it even more delicious!
Prepare It To Be Creamy (Or Not):
If you can’t find cream cheese, substitute a dab of heavy cream or half-and-half. I’d probably use a quarter cup of heavy cream or half a cup of half-and-half. OR, if you don’t want it creamy at all, leave it out. This spaghetti was excellent even before I added the cream cheese, but the smoothness helps to balance off the spice and acidity.
Make It Extra:
If you want to take this spaghetti to the next level, add a final sprinkling of Parmesan cheese. That added umami taste will truly elevate this spicy Chicken Pasta to new heights! You may also substitute or add shrimp in place of or in addition to the chicken.
- This meal is wonderful since it is highly versatile and customizable dependent on what you have on hand and your particular preferences.
- What if you don’t have any penne at home? No issue; simply substitute whichever pasta you have on hand. You may also use whole-wheat pasta if you want.
You don’t have any ground chicken in your fridge? If you just have chicken breasts/thighs, cut them into small pieces and cook them thoroughly in the pan before adding the tomatoes and cream. By the way, if you like, you may substitute ground beef, pig, or other meats. If you wish to make this vegetarian, use a ground soy-based product.
- Place some chopped chicken cubes in a food processor, give it a couple quick pulses, and you have minced chicken!
- To make recipe lighter, use milk instead of cream: I’ve made it with and without the cooking/single cream/half and half. I love the cream version, but if you want to make it lighter, substitute milk for the cream or leave it out completely.
- Spice it up or spice it down: If you don’t like spicy cuisine, just reduce the chilies, cayenne pepper, and crushed red chili pepper. Also, instead of spicy paprika, use sweet smoked paprika. Personally, I enjoy a little spice in my spaghetti, but do what works for you!
What Should Be Served With Spicy Chicken Pasta?
- Bread with garlic or olive oil.
- Arugula tomato salad or basic spinach salad with pine nuts and parmesan as a side salad.
Storage, Freezing And Reheating:
- Refrigerate leftover pasta in an airtight container for up to 4 days.
- Store the pasta in an airtight container in the freezer for up to 2 months. Allow the frozen pasta to defrost in the refrigerator overnight before reheating.
- Warm the spicy chicken pasta gently in a pan over low heat, tossing halfway through. Reheat on low heat; otherwise, the cream sauce will separate and alter texture if reheated on high heat. To avoid the pasta from drying out, dilute the sauce with a little quantity of chicken stock, additional milk, or heavy cream.
MORE DELICIOIUS RECIPES HERE:
- 8 oz. uncooked pasta
- 2 chicken breasts, halved lengthwise
- 1 tsp. garlic powder
- 1 tsp onions powder
- 1 tsp smoked paprika
- 1/8 teaspoon cayenne pepper, or more if desired
- Season with salt and pepper to taste.
- 2 tbsp. olive oil
- 2 minced garlic cloves
- 1/2 cup white vinegar (or chicken broth)
- 1 can crushed tomatoes
- 1/2 teaspoon crushed red pepper flakes, or more as desired
- 1 tsp sugar optional, to taste
- 2 cups fresh baby spinach (packed)
- 1/4 cup torn/chopped fresh basil
- Optional garnish: freshly grated parmesan cheese
Cook the pasta al dente according to package directions in a salted pot of water.
This spaghetti isn't particularly hot, but if you like your spice, add a little more cayenne pepper and red pepper flakes than advised.
Cut the chicken breasts in half lengthwise to get four thinner pieces. In a small bowl, combine the garlic powder, onion powder, smoked paprika, cayenne pepper, and salt and pepper. Rub the spice mixture well on each piece of chicken.
In a pan, heat the olive oil over medium-high heat for a few minutes. Cook the chicken for 5-6 minutes per side, or until golden brown and cooked through (165F). Place it on a platter.
Turn the heat down to medium. Add the garlic and vinegar to the same skillet. Allow it to bubble for about 30 seconds, then scrape off any brown pieces from the bottom of the pan.
Combine the crushed tomatoes and red pepper flakes in a mixing bowl. Allow the sauce to simmer for 5 minutes, stirring regularly.
In the meanwhile, cut the chicken into strips.
Taste the sauce and season with salt and pepper as desired. If the flavor is too acidic, add a pinch or two of sugar.
Stir in the spinach and basil, then add the drained pasta and toss to combine (you can also add a few tablespoons of the hot pasta water prior to draining it... especially if the sauce becomes a bit thick).
Serve immediately with the cooked chicken on top (or stir it in) and some freshly grated parmesan cheese if desired.
You can omit the spinach and basil if necessary.
How spicy is 'spicy'? - This is extremely difficult to quantify since it is so subjective. It packs a punch, the sort that makes your tongue tingle. The heat is present, but it does not overpower the other flavors. If you enjoy your spice, I'd go with a medium. But, once again, it's impossible to say. If you're unsure, start with fewer chili flakes and adjust towards the end.
Feel free to split the dish: This recipe serves 4-6 people, but you may easily halve it if you want.