Spicy chicken spaghetti is my go-to pasta on busy weeknights. It's quick, comforting, and always hits the spot. I toss pan-seared chicken in a creamy tomato sauce with Italian herbs and Parmesan, and it's ready in under 30 minutes using simple pantry ingredients. Even on rushed days, this easy pasta feels rich, satisfying, and totally comforting.
Quick, creamy, mildly spicy chicken pasta for a weeknight dinner
This creamy spicy chicken spaghetti is something I usually make after a long day, when everyone at home wants something filling but not too heavy. The combination of tender chicken and spaghetti tossed in a creamy tomato sauce with Italian herbs and Parmesan is pure comfort food perfection.
I make this chicken pasta so often at home and have tweaked the spice and cream until it tastes just right for us. It's become one of my go-to weeknight meals. My kids love this chicken pasta as much as they love my chicken macaroni.
On days when I want a slightly smokier flavour, I even make a creamy Cajun chicken pasta, which is just as quick and satisfying. If you prefer something lighter with greens, try my tomato spinach chicken pasta or a simple garlic butter chicken pasta.
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- Quick, creamy, mildly spicy chicken pasta for a weeknight dinner
- Why you'll love this recipe
- Ingredients Needed
- Substitutes & Variations
- How to make spicy chicken spaghetti (with Step-by-Step photos)
- Tips to make the best Spicy Chicken Spaghetti
- Recipe FAQs
- Storing and reheating leftovers
- Other Chicken Pasta Recipes to Try!
- Recipe Card
- More Spaghetti Pasta Recipes
Why you'll love this recipe
- Easy to customize: I make this pasta with whatever I have at home. You can use any pasta shape, swap Italian seasoning with Cajun, or add veggies like mushrooms, zucchini, or bell peppers.
- Adjust the spice your way: This creamy spicy chicken pasta can be made mild or extra spicy. I have shared simple spice adjustment tips in the recipe card notes.
- Creamy deliciousness with a perfect spicy kick: Cream balances the spice and gives the sauce a smooth, comforting texture.
- Works for busy days: It is quick, forgiving, and doesn't need fancy ingredients, which makes it perfect for weeknights when you want comfort food without stress.
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Pasta: I used spaghetti, but you can use any shape you like, linguine, fettuccine, penne, or fusilli, all work.
- Chicken: Boneless, skinless chicken breasts or thighs are perfect. You can also use tenderloins, or even leftover grilled or rotisserie chicken, just slice and add to the sauce.
- Seasoning: The creamy spicy sauce gets its flavor from garlic powder, black pepper, salt, sugar, smoked paprika, red pepper flakes, and Italian seasoning. No Italian seasoning? Cajun or fajita seasoning works too.
- Chicken stock/broth: I usually use homemade chicken stock/broth, but you can substitute water plus a stock cube, or even just pasta water for extra flavor.
- Aromatics: Fresh onion and garlic give the sauce a lovely aroma.
- Tomatoes: I use tomato passata, but fresh tomatoes or canned tomatoes blended smooth also work.
- Cheese: Parmesan is my favorite for pasta, but you can swap in feta or cheddar if you like.
- Cream: Heavy cream gives the sauce richness, but fresh cream or half-and-half can be used too.
- Fresh herbs: Parsley, basil, or cilantro add a fresh pop of flavor at the end.
- Olive oil: A drizzle adds lovely flavor, though any neutral oil works if that's what you have.
Substitutes & Variations
- Add mushrooms or bell peppers when sautéing onions.
- Use Cajun seasoning for a smoky kick.
- Swap chicken with shrimp for a faster version.
- Use penne or fusilli pasta if spaghetti isn't available.
How to make spicy chicken spaghetti (with Step-by-Step photos)
Step 1: Cook the pasta: Bring a large pot of water to a boil and add a pinch of salt. Add the spaghetti and cook 1 minute less than the package instructions, so it finishes cooking in the sauce. Before draining, reserve about 2 cups of starchy pasta water. This helps adjust the sauce later.
Tip: I always cook the spaghetti one minute less than the packet says. Otherwise, the pasta turns too soft after mixing with the sauce.
Step 2: Prep the chicken: Slice chicken breasts lengthwise or pound them to even thickness. Season with black pepper, smoked paprika, garlic powder, salt, and a little oil. This simple seasoning gives the chicken a flavorful base for the creamy sauce.
Step 3: Pan-sear the chicken: Heat 2 teaspoons olive oil in a large pan over medium heat. Once shimmering, add the chicken slices without overcrowding the pan. Sear 3-5 minutes per side until golden brown and fully cooked. Transfer to a plate and let it rest for 5-10 minutes. This keeps the chicken juicy. Slice and set aside.
Tip: On extra busy days, I use leftover grilled chicken and skip pan-searing.
Step 4: Make the creamy spicy sauce: In the same pan, add 1 teaspoon olive oil. Sauté chopped onions until golden at the edges, then add garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds until fragrant. Pour in ½ cup chicken broth to deglaze the pan, scraping up any browned bits for extra flavor. Add tomato passata and season with salt, pepper, and a pinch of sugar. Let it simmer 5-10 minutes until slightly thickened. Stir in heavy cream and taste to adjust salt, pepper, or spice as needed. Now you have a rich, creamy, and spicy pasta sauce.
Step 5: Combine pasta, chicken, and sauce: Add the cooked spaghetti and sliced chicken to the sauce. Toss to coat evenly. If the pasta looks dry, stir in ¼ cup of reserved pasta water (add more if needed). Finish with freshly grated Parmesan and chopped parsley. Serve immediately, garnished with extra cheese and herbs.
Tip: The starchy pasta water helps the sauce stick better to the spaghetti and keeps it creamy without adding more cream. I always reserve extra, just in case.
Tips to make the best Spicy Chicken Spaghetti
- Cook pasta 1 minute less than the package instructions to avoid mushy spaghetti, since it will finish cooking in the sauce.
- If you marinate the chicken, let it rest at room temperature before cooking to ensure even, juicy results.
- Don't overcrowd the pan when searing chicken. Leave space for a golden crust.
- Cook in batches if needed.
- Adjust the spice to your taste: reduce black pepper, red pepper flakes, and paprika for milder pasta, or add a dash of cayenne for extra heat.
- For a creamier sauce, simply double the heavy cream.
Recipe FAQs
This creamy chicken pasta is medium-spicy, but it depends on your taste. It has a gentle kick from red pepper flakes and paprika that balances nicely with the cream.
For milder pasta, reduce the black pepper, paprika, and red pepper flakes. To make it spicier, add a pinch of cayenne or extra red pepper flakes. Tasting the sauce after adding cream helps you balance the heat perfectly.
It's hearty enough on its own, but you can pair it with garlic bread, a fresh side salad, or grilled vegetables for a complete meal. Serve it with a microwave chocolate mug cake.
Storing and reheating leftovers
- To store: Keep leftover spicy chicken pasta in an airtight container in the fridge for up to 2 days.
- To reheat: Warm gently on the stovetop or in the microwave, adding a splash of water, broth, or cream to keep it saucy. Stir frequently until heated through.
- To Freeze: I don't recommend freezing this pasta as the cream sauce changes texture after thawing. It tastes best fresh or refrigerated.
- Pro tip: Always check for spoilage and discard if you notice any off smell, taste, or discoloration.
Recipe Card
Spicy Chicken Spaghetti
Video
Equipment
- 1 A large heavy bottom skillet or pan
Ingredients
To marinate the chicken
- 2 boneless, skinless chicken breasts, sliced lengthwise
- ½ teaspoon freshly ground black pepper add as per taste
- ½ teaspoon smoked paprika (or use regular paprika)
- ½ teaspoon garlic powder
- salt to taste
- 2 teaspoon olive oil
To cook spicy chicken pasta
- 150 gram uncooked spaghetti or pasta (any shape pasta works)
- 4 teaspoon olive oil, divided
- 1 small onion, chopped
- 1.5 teaspoon finely chopped or minced garlic
- 1 tablespoon Italian seasoning (or just add 1 teaspoon oregano and 1 teaspoon basil), or try any other seasoning like cajun seasoning
- 1 teaspoon red pepper flakes add as per taste, reduce to ½ teaspoon for the less spicy dish
- ½ cup low-sodium chicken broth or homemade chicken stock (recipe in notes)
- 1 cup tomato passata Substitute: 1 cup fresh tomato puree or canned tomatoes
- ½ teaspoon freshly ground black pepper
- salt to taste
- ½ teaspoon sugar (optional)
- 100 ml heavy cream add more if you prefer extra creamy pasta
- ¼ cup grated Parmesan cheese
- 2 tablespoon finely chopped Parsley or cilantro
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add a pinch of salt. Add the spaghetti and cook 1 minute less than the package instructions, so it finishes cooking in the sauce. Before draining, reserve about 2 cups of starchy pasta water. This helps adjust the sauce later.150 gram uncooked spaghetti or pasta
- Prep the chicken: Slice chicken breasts lengthwise or pound them to even thickness. Season with black pepper, smoked paprika, garlic powder, salt, and a little oil. This simple seasoning gives the chicken a flavorful base for the creamy sauce.2 boneless, skinless chicken breasts, sliced lengthwise, ½ teaspoon freshly ground black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, salt to taste, 2 teaspoon olive oil
- Pan-sear the chicken: Heat 2 teaspoons olive oil in a large pan over medium heat. Once shimmering, add the chicken slices without overcrowding the pan. Sear 3-5 minutes per side until golden brown and fully cooked. Transfer to a plate and let it rest for 5-10 minutes. This keeps the chicken juicy. Slice and set aside.
- Make the creamy spicy sauce: In the same pan, add 1 teaspoon olive oil. Sauté chopped onions until golden at the edges, then add garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds until fragrant.1 small onion, chopped, 1.5 teaspoon finely chopped or minced garlic, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes
- Pour in ½ cup chicken broth to deglaze the pan, scraping up any browned bits for extra flavor. Add tomato passata and season with salt, pepper, and sugar. Let it simmer 5-10 minutes until slightly thickened.½ cup low-sodium chicken broth, 1 cup tomato passata, ½ teaspoon freshly ground black pepper, salt to taste, ½ teaspoon sugar (optional)
- Stir in heavy cream and taste to adjust salt, pepper, or spice as needed. Now you have a rich, creamy, and spicy pasta sauce.100 ml heavy cream
- Combine pasta, chicken, and sauce: Add the cooked spaghetti and sliced chicken to the sauce. Toss to coat evenly. If the pasta looks dry, stir in ¼ cup of reserved pasta water (add more if needed).¼ cup grated Parmesan cheese, 2 tablespoon finely chopped Parsley or cilantro
- Finish with freshly grated Parmesan and chopped parsley. Serve immediately, garnished with extra cheese and herbs.
Notes
- Cook the pasta one minute less than the time mentioned on the package to avoid mushy pasta. Since it will finish cooking in the sauce, overcooking it now would lead to a soggy texture.
- If you marinated the chicken and kept it in the refrigerator. Take it out and let it rest on the counter until it reaches room temperature. This ensures even cooking and juicy results when it hits the pan.
- While pan-searing the chicken, do not overcrowd the pan. There should be enough space between the chicken slices; otherwise, they will steam cook rather than get a golden sear. If required, fry the chicken in two batches.
- You can adjust the spiciness of the dish as per your taste. If you do not prefer spicy dishes, reduce the quantity of black pepper, red pepper flakes, and paprika in this recipe. Increase the quantity of heavy cream to reduce the heat of the dish. Want to make it spicier? Add a dash of cayenne pepper.
- Double the quantity of cream in the recipe for that extra creamy sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dani
My family loved this chicken dish. I cut up the chicken breasts before putting them in the slow cooker so it didn't need to cook as long. I tried the variation and added the pinto beans so it was enough for us to eat for 2 nights. Yummy!
1
I will try.