Spicy Chicken Spaghetti

5 from 2 votes

This creamy spicy chicken spaghetti is my go-to comfort food for any busy weeknight. This chicken pasta recipe is easy to make and is ready in under 30 minutes with just a handful of ingredients. Perfect for a weeknight dinner, lunch, or any special occasions.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: American, Italian-American

Servings: people

Calories: 415kcal

Author: Preeti Nayak

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.

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 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