This Spicy Chicken Pasta Recipe is anything but bland! Toss your favorite pasta in a luscious creamy tomato sauce SPICED with paprika, red pepper flakes, black pepper, fennel seeds, garlic, parmesan and basil. A restaurant quality comfort meal is ready in about 30 minutes.
Any pasta lovers out there? It is mostly easy, filling, comforting and family friendly.
The inspiration for this chicken pasta is drawn from spicy Italian sausage and made into a creamy pasta recipe.
Creamy pasta have always been on of our family favorites. Some of our favorites include – Penne alla Vodka, Ramen Alfredo , Mac and Cheese, Pasta with Pesto Cream Sauce, Shrimp Pasta with Tomato Cream Sauce or this Healthy Instant Pot Pasta.
Spicy Chicken Pasta is our new go-to weeknight dinner. It is-
- Ready in about 30 minutes
- Spicy
- Chockfull of flavor
- Creamy
- Cozy
- Comforting
- Restaurant quality
- A-H-M-A-Z-I-N-G
Main ingredients:
Chicken – Diced boneless skinless chicken thighs or breasts
Pasta – Bow tie pasta or your favorite pasta
Spices – Paprika, black pepper, red pepper flakes and fennel
Parmesan – Grated parmesan to finish
Marinara sauce – I used Prego (tomato, basil & garlic)
Heavy cream
Pantry ingredients – Onion, garlic, olive oil and salt
How to make spicy pasta with chicken?
Cook chopped boneless, skinless chicken in a dash of olive oil, until golden on both sides and transfer to a bowl.
Saute chopped onion, garlic, red pepper flakes and fennel seeds, until translucent. Stir in marinara sauce, heavy cream, water, ground pepper, paprika, salt and cooked chicken, Simmer until thickened and chicken is cooked.
Stir in cooked pasta, parmesan and fresh basil.
Tips and tricks
Chicken thighs : Chicken thighs cooks up tender and juicy, however boneless, skinless chicken breasts can used.
Pasta – I used penne pasta, but any cooked pasta may be used.
Marinara sauce – Use your favorite brand. I have always loved Prego, tomato basil and garlic (this is not a sponsored post) and use only that sauce for all my recipes and the flavor is A-H-M-A-Z-I-N-G! Have you heard of pasta pizza? Any leftover pasta with tomato sauce can be made into a delicious Leftover Pasta Pizza
Fennel seeds – Lightly crush the fennel seeds (with a meat mallet / back of a pan / mortar and pestle
Spiciness – If you are new to spicy food, then we recommend reducing red pepper flakes and black pepper.
What to serve along with this pasta?
A good crusty bread, Garlic bread, Homemade Garlic knots, Garlic bread grilled cheese, Stuffed mushrooms, Parmesan bread bites, Avocado dinner rolls or Cheesy broccoli are all great options.
Storage instructions:
Leftover spicy chicken pasta can refrigerated in a sealed container for up to 4 days. Reheat in microwave until heated through, garnish with grated parmesan and fresh basil.
More chicken pasta recipes:
Spicy Chicken Pasta
This Spicy Chicken Pasta Recipe is anything but bland! Toss your favorite pasta in a luscious creamy tomato sauce SPICED with paprika, red pepper flakes, black pepper, fennel seeds, garlic, parmesan and basil. An ultimate comfort meal made in about 30 minutes is restaurant quality.
Ingredients
- 3 to 4 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs (chopped into bite size pieces)
- 3/4 to 1 teaspoon salt or to taste (divided)
Group-1
- 1/2 cup chopped onion
- 2 large garlic, chopped
- 1 teaspoon red pepper flakes (less if preferred)
- 2 pinches fennel seeds (crushed lightly), refer notes
Group-2
- 1 and 1/2 cups marinara sauce (I used Prego, tomato basil & garlic)
- 1/2 cup heavy cream
- 1/2 cup water
- 1/2 to 1 teaspoon ground black pepper
- 1 teaspoon paprika
Group-3
- 1/4 to 1/2 cup parmesan
- Chopped fresh basil
- 1/2 pound bow tie pasta, cooked according to package instructions
Instructions
Cook chicken
1. Heat 1 to 2 tablespoons olive oil in a large skillet over high heat.
2. Add chicken and a dash of salt, spread into a single layer, cook for 2 to 3 minutes, turn over and cook for additional 2 minutes.
3. Remove chicken onto to a plate (chicken will not be fully cooked).
Make Sauce
1. Reduce heat to low-medium, add more olive oil and all group-1 ingredients and a dash of salt. Cook stirring constantly for about 3 minutes, until onion begins to get translucent.
2. Increase heat to medium, stir in all group-2 ingredients, salt and cooked chicken (along with any accumulated juices). Cook for 7-9 minutes, until chicken is cooked and sauce has thickened (stirring occasionally).
3. Toss in cooked pasta, grated parmesan and fresh basil.
Enjoy !
Notes
Salt - Depends on the type of marinara sauce used and your taste. Use accordingly.
Pasta – I used bow tie pasta, but any cooked pasta may be used.
Marinara sauce – Use your favorite brand ( I used Prego, tomato basil and garlic )
Fennel seeds – Lightly crush the fennel seeds (with a meat mallet / back of a pan / mortar and pestle
Spiciness – If you are new to spicy food, then we recommend reducing red pepper flakes and black pepper.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 547Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 175mgSodium: 942mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 34g
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