This creamy spicy chicken spaghetti pasta is my go to comfort food for any busy weeknight. This chicken spaghetti recipe is easy to make, creamy, and spicy and is ready in under 30 minutes with just a handful of ingredients. Perfect for weeknight dinner, lunch or any special occasions.
½teaspoonfreshly ground black pepperadd as per taste
½teaspoonsmoked paprika(or use regular paprika)
½teaspoongarlic powder
salt to taste
2teaspoonolive oil
To cook spicy chicken pasta
4teaspoonolive oil, divided
1small onion, chopped
1.5teaspoonfinely chopped or minced garlic
1tablespoonItalian seasoning(or just add 1 teaspoon oregano and 1 teaspoon basil), or try any other seasoning like cajun seasoning
1teaspoonred pepper flakesadd as per taste, reduce to ½ teaspoon for the less spicy dish
½cuplow sodium chicken broth
1cuptomato passata Substitute - 1 cup fresh tomato puree in a blender or canned tomatoes
½teaspoonfreshly ground black pepper
salt to taste
½teaspoonsugar (optional)
100mlheavy creamadd more if you prefer extra creamy pasta
¼cupgrated Parmesan cheese
2tablespoonfinely chopped Parsley or cilantro
Instructions
Cook the pasta - Boil water in a vessel. Add salt. Add the uncooked spaghetti (pasta) to the boiling water. Cook the pasta one minute less than the package instructions, reserving about 2 cups of the starchy pasta water just before draining.
Prep the chicken - Slice the chicken breasts lengthwise or pound them to even thickness. Season the chicken with pepper, paprika, garlic powder, salt and oil.
Pan-sear the chicken - Heat 2 teaspoons of olive oil in a large pan over medium heat. Once the oil shimmers, carefully add the chicken pieces (avoid overcrowding the pan if needed). Pan-sear for 3-5 minutes each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and let it rest for 5-10 minutes. This allows the juices to redistribute, making the chicken more tender and flavorful. Finally, slice the chicken and set them aside.
Make the sauce - To the same pan, add 1 teaspoon oil. Add onions, sauté until its edges start tobecome golden. Add garlic, Italian seasoning, and red pepper flakes. Sauté them for 30 seconds. Now add ½ cup chicken broth to deglaze the pan. Stir and gently scrape tiny bits sticking to the base of the skillet. Add tomato passata, season with pepper, salt and sugar. Stir and cook it for 5 minutes. Lower the heat and simmer for another 5 minutes or until the pasta sauce reduces. Add heavy cream and stir to combine. Taste and adjust the seasoning. Creamy spicy pasta sauce is ready.
Combine the pasta and chicken to the sauce - Add the sliced chicken and cooked spaghetti. Toss to combine. If the pasta looks dry add ¼ cup of reserved pasta water and toss. Add more pasta water as required. Finally add parmesan and parsley. Give everything a quick toss. Serve spicy chicken pasta immediately. Garnish with more parmesan and parsley.
Video
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 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.