This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It’s easy, creamy, hearty and delicious!
If you’re a fan of bold and exciting flavors, this Spicy Chicken Pasta recipe is just what you need to add some excitement to your dinner table.
This dish is a perfect combination of tender, juicy chicken and creamy, flavorful pasta, making it a delightful meal for any occasion.
The chicken is marinated in a mix of smoked paprika, cayenne pepper, and olive oil, giving it a smoky and slightly spicy kick. When cooked, the chicken develops a beautiful char, adding depth to the dish.
Meanwhile, the pasta is cooked to perfection, al dente, and then tossed in a rich and creamy sauce made from heavy cream, chicken stock, and dry white wine.
The addition of sun-dried tomatoes, garlic, and chilli flakes elevates the flavor, making every bite a burst of deliciousness. The parmesan cheese adds a lovely, nutty undertone, and the fresh parsley brings a hint of freshness to balance the spice.
Whether you’re cooking for a special someone or just treating yourself to a gourmet meal at home, this Spicy Chicken Pasta is a fantastic choice.
It’s easy to prepare and promises to deliver a restaurant-quality experience right in your own kitchen. So, gather your ingredients, and let’s get cooking!
Spicy Chicken Pasta Recipe
Servings: 2
Ingredients 🍴
- For the Chicken:
- 1x 9oz/250g Chicken Breast, at room temp
- 1/2 tsp Cayenne Pepper
- 2 tsp Olive Oil
- 1/2 tsp Smoked Paprika
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- For the Pasta:
- 7oz / 200g Linguine (or other long cut pasta)
- 1/3 cup / 80ml Chicken Stock
- 2/3 cup / 160ml Heavy/Double Cream
- 1oz / 30g Parmesan, finely grated
- 2 tbsp Tomato Puree (tomato paste in US)
- 6 (2oz/60g) Sun Dried Tomatoes, finely diced
- 1/4 cup / 60ml Dry White Wine
- 1 tbsp Butter
- 1 small Onion, finely diced
- 1 tbsp Fresh Parsley, finely diced
- 1/2 tsp Chilli Flakes
- 1 tsp Garlic, minced
- Salt & Pepper, to taste
Method 🥘
Prepare the Chicken Marinade: In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly the Chicken Breast: Slice the chicken breast in half to make 2 even-sized pieces. Coat with the spicy marinade.
Cook the Chicken: Heat a skillet over medium-high heat. Fry the chicken for 3 minutes on each side until nicely charred and cooked through. Place aside and, once cooled, slice into thin strips against the grain.
Cook the Onion & Garlic: Turn the heat to medium and melt 1 tbsp butter in the skillet. Fry the onion until it begins to soften and brown. Add 1 tsp minced garlic and fry for another 1-2 minutes, then add 1/2 tsp chilli flakes and cook for 1 more minute.
Add Sun-Dried Tomatoes: Add the finely diced sun-dried tomatoes and fry for a minute to soften them.
Deglaze with Wine: Pour in 1/4 cup/60ml dry white wine. Reduce the wine completely, allowing the alcohol to burn off (about 5 minutes).
Cook the Pasta: Meanwhile, cook the pasta in salted boiling water until al dente. Reserve a cup of starchy pasta water towards the end.
Add Tomato Puree: Stir in 2 tbsp tomato puree to the pan, frying for 2 minutes to sweeten it.
Add Stock & Cream: Pour in 1/3 cup/80ml chicken stock and 2/3 cup/160ml heavy/double cream. Season with salt and pepper to taste.
Combine Pasta & Sauce: Use tongs to add the cooked pasta to the sauce, tossing to combine. Add 1oz/30g grated parmesan, 1 tbsp fresh parsley, and the chicken strips. Toss again, using the starchy pasta water to thin the sauce if needed.
Serve hot and enjoy your delicious Spicy Chicken Pasta! 🍽️
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