Delightfully creamy, boldly spiced, and loaded with vibrant flavors, this Spicy Chicken Pasta recipe is a true weeknight lifesaver. Imagine tender strips of paprika-cayenne marinated chicken, tossed with silky linguine, sun-dried tomatoes, a splash of white wine, and a luscious tomato cream sauce—pulled together in under 40 minutes. The balance between fiery heat, savory chicken, and the rich, tangy sauce will have you coming back for seconds (and maybe even licking the plate). Perfect for a cozy night in, spontaneous dinner plans, or when you simply crave something a little special without extra fuss.

Why You’ll Love This Recipe

  • Effortlessly Quick: The whole dish comes together in about 40 minutes, making it ideal for last-minute plans or when hunger strikes after a long day.
  • Bold Flavors: Every bite is a medley of spicy, creamy, and slightly tangy notes—without overpowering your palate.
  • Simple Ingredients, Big Impact: With basic fridge and pantry staples, you’ll create a meal worthy of any restaurant.
  • Versatile and Adaptable: Easily make it your own by adjusting the heat or swapping proteins—this pasta is a blank canvas for your cravings.

Ingredients

Gather the following to build a dish that’s impossible to resist:

  • Chicken Breast: The star protein; ensuring a juicy, golden sear is essential for flavor.
  • Olive Oil: Creates the marinade base and helps brown the chicken.
  • Smoked Paprika: Lends a subtle sweetness and deep smokiness—don’t skip it!
  • Cayenne Pepper: Brings the signature heat; feel free to use less if you’re spice-cautious.
  • Salt & Black Pepper: Enhances and balances every flavor.
  • Butter: Builds richness into the sauce and helps caramelize the onion.
  • Onion: Adds sweetness and body.
  • Garlic: Aromatic punch—it’s non-negotiable!
  • Chilli Flakes: For that extra kick; adjust to taste.
  • Sun-Dried Tomatoes: Chewy bites of umami that brighten and intensify the sauce.
  • Dry White Wine: Adds acidity and depth; if skipping, sub with chicken stock.
  • Linguine (or other long-cut pasta): Clings beautifully to the creamy sauce.
  • Tomato Puree (Paste): Deepens color and flavor; don’t forget to fry it briefly to mellow its sharpness.
  • Chicken Stock: Enriches and loosens the sauce for perfect consistency.
  • Heavy/Double Cream: The magic ingredient for that silky, indulgent texture.
  • Parmesan Cheese: Savory, nutty, and essential for a perfect creamy finish.
  • Fresh Parsley: Freshness and a pop of color for garnish.
  • Salt & Pepper (again): To fine-tune the final sauce.

Tip: If you’re making this for date night, garlic bread on the side is highly encouraged!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Craving something a bit different? Here are some great ways to make it your own:

  • Turn Down (or Up) the Heat: Use fewer chili flakes and cayenne for a milder sauce, or double down for an extra fiery bite.
  • Switch Your Protein: Try shrimp, sliced sautéed sausage, or even leftover cooked salmon—each adds its own character.
  • Go Veggie: Skip the chicken and add mushrooms or roasted bell pepper strips for meatless nights.
  • Dairy-Free Friendly: Substitute the cream for a plant-based version and use nutritional yeast instead of Parmesan.
  • Wine-Free Option: Simply add extra chicken stock if you prefer to avoid alcohol; you’ll still get great flavor.

How to Make Spicy Chicken Pasta

Step 1: Marinate the Chicken

Mix olive oil, smoked paprika, cayenne, salt, and pepper in a small bowl. Butterfly the chicken breast so you have two thinner pieces, and coat them thoroughly in the spice mix.

Step 2: Sear the Chicken

Heat a large pan over medium-high. Once hot, add the chicken and cook a few minutes per side, until nicely charred and just cooked through. Set aside to rest, then slice thinly against the grain at a slight angle for juicy, tender pieces.

Step 3: Build the Sauce Base

Turn the heat down to medium, add the butter, and scrape up all the tasty browned bits in the pan. Toss in the onion and fry until soft and golden. Stir in the garlic, chili flakes, and sun-dried tomatoes; sauté until aromatic.

Step 4: Deglaze and Simmer

Pour in dry white wine and let it bubble and reduce until almost gone—this burns off any alcoholic kick and deepens flavor. Don’t rush this step!

Step 5: Boil the Pasta

While the wine reduces, cook your pasta in a pot of salted boiling water until just al dente. Save a mug of pasta water before draining.

Step 6: Finish the Sauce

Add tomato puree to the pan and fry a minute or two. Pour in chicken stock, followed by cream; bring to a gentle simmer. Season to taste.

Step 7: Combine It All

Toss the drained pasta directly into the pan. Add Parmesan, parsley, and the cooked chicken (plus any resting juices). Toss together, adding reserved pasta water a splash at a time until the sauce is glossy and saucy enough to coat the noodles.

Pro Tips for Making the Recipe

  • Don’t Overcook the Chicken: Aim for just-cooked, golden edges—overcooked chicken gets tough.
  • Let the Wine Reduce: Allowing the wine to nearly evaporate prevents the sauce from tasting boozy.
  • Cook the Tomato Puree: Frying tomato paste takes away sharpness and deepens the overall flavor.
  • Save Pasta Water: This is liquid gold for adjusting sauce consistency to your liking.
  • Slice Chicken Against the Grain: It keeps the meat tender and easier to eat.

Want it cheesier? Add an extra sprinkle of Parmesan just before serving!

How to Serve

This pasta is a showstopper straight from the pan, but here are a few ways to make it extra special:

  • Garnish: Sprinkle with more fresh parsley or an extra handful of Parmesan.
  • Side Dish: Serve with crusty garlic bread—cheesy or classic—or a bright leafy salad with a sharp vinaigrette.
  • Fresh Lemon Wedge: A tiny squeeze at the table can brighten all the flavors.
  • Wine Pairing: A chilled glass of the same dry white wine used in the sauce is the ultimate match.

Perfect for a cozy dinner for two or an impressive addition to any impromptu dinner party!

Make Ahead and Storage

Storing Leftovers

Pack any leftovers into an airtight container and keep in the fridge for up to 3 days—flavors actually deepen and mellow by the next day.

Freezing

Cream-based pastas don’t always freeze perfectly, as the sauce can separate when reheated. If you’re planning to freeze, consider freezing just the cooked chicken and sauce separately, then adding fresh-cooked pasta and cream when reheating.

Reheating

Reheat in a nonstick skillet over medium-low with a splash of milk, cream, or reserved pasta water, stirring gently until warmed through and the sauce is smooth again.

FAQs

  1. Can I use pre-cooked or rotisserie chicken instead of fresh?

    Absolutely! Just slice or shred the cooked chicken and toss it into the sauce to warm through. If you want to keep the bold flavor, quickly toss the chicken in the spice mix before adding.

  2. What can I substitute for the sun-dried tomatoes?

    Roasted red peppers or finely chopped fresh tomatoes could work in a pinch, although you’ll lose that concentrated tangy sweetness sun-dried tomatoes bring to the sauce.

  3. Is it necessary to use white wine, and what type should I pick?

    Dry white wine adds a subtle acidity that balances the creamy sauce. Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay all work beautifully. If alcohol isn’t an option, just use additional chicken stock.

  4. How spicy will this dish be?

    It has a pleasant tingle—enough to warm your palate without overwhelming. Not a fan of spicy? Halve the cayenne and chili flakes. Spice enthusiast? Toss in a pinch more at the end!

Final Thoughts

There’s something uniquely satisfying about whipping up a restaurant-worthy pasta at home, especially on a busy night. This Spicy Chicken Pasta delivers on all fronts: flavor, speed, comfort, and a touch of fiery excitement. Let it inspire your own spins, whether you’re tweaking the heat, changing up proteins, or pairing with your favorite sides—just dive in, trust your taste buds, and enjoy every forkful!

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Spicy Chicken Pasta Recipe

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  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Halal
Print Recipe

Description

This Spicy Chicken Pasta features tender chicken breast seasoned with smoked paprika and cayenne, tossed with linguine in a creamy, tomato-infused sauce packed with sun-dried tomatoes, garlic, and a hint of white wine. Finished with Parmesan and fresh parsley, it’s a flavorful, satisfying dish perfect for date night or an impressive dinner that delivers the right amount of heat without overpowering the complex flavors.

Ingredients

Scale

For the Chicken

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

For the Pasta & Sauce

  • 1 tbsp Butter
  • 1 small Onion, finely diced
  • 1 tsp finely diced Garlic (approx 1 large clove)
  • 1/2 tsp Chilli Flakes (or less to taste)
  • 6 Sun Dried Tomatoes, finely diced (~2oz/60g)
  • 1/4 cup / 60ml Dry White Wine (see notes for substitution)
  • 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

  1. Prepare the Spicy Marinade: In a small bowl or ramekin, combine olive oil, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to create a marinade for the chicken.
  2. Butterfly and Coat Chicken: Butterfly the chicken breast right through to create two even-sized pieces. Coat each piece thoroughly in the spicy marinade, ensuring even coverage.
  3. Cook the Chicken: Add the prepared chicken to a large pan over medium-high heat. Fry for a few minutes on each side until lightly charred and cooked through the center. Depending on the thickness, this may vary slightly. Set aside and, when cooled slightly, slice thinly against the grain at a slight angle.
  4. Prepare the Sauce Base: Lower the heat to medium and melt butter in the same pan, scraping up any browned bits with a wooden spoon. Add the diced onion and cook until it begins to soften and take on color. Stir in the garlic, chilli flakes, and sun-dried tomatoes, frying for about a minute until fragrant. Pour in the white wine and simmer for 3–4 minutes until completely reduced to burn off the alcohol.
  5. Cook the Pasta: Meanwhile, bring a pot of salted water to a boil and cook the linguine until al dente, according to package instructions.
  6. Finish the Sauce: Add the tomato puree to the pan and cook for a couple of minutes to mellow and sweeten. Deglaze with chicken stock, then pour in the heavy/double cream, seasoning to taste with salt and pepper. Let it gently simmer on low heat.
  7. Combine: Using tongs, transfer the cooked pasta directly from the pot into the sauce. Toss to coat, then add grated parmesan, fresh parsley, and the sliced chicken (along with any juices). Continue tossing, adding starchy pasta water as needed to loosen the sauce until glossy and well combined.
  8. Serve: Dish up the pasta while hot, finishing with an extra sprinkle of parmesan and parsley if desired. Enjoy immediately for the best flavor and texture.

Notes

  • Spice Level: The spice is noticeable but not overpowering. Adjust the chilli flakes to taste if you’re sensitive to heat.
  • Wine Substitute: If you prefer not to use wine, replace it with an equal amount of extra chicken stock.
  • Yield: This recipe serves two. Easily scale the ingredients up for more servings but adjust the spice accordingly.
  • Pairings: Great with Roasted Garlic Bread or Cheese Pesto Garlic Bread for a fuller meal.
  • Sister Recipe: Try with salmon for a delicious variation.
  • Calories: Nutrition estimated for two servings without extra parmesan or sides.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 685
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 34g
  • Saturated Fat: 17g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Protein: 38g
  • Cholesterol: 160mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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