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. A restaurant quality comfort meal is ready in about 30 minutes.

black enameled pan with spicy chicken pasta garnished with fresh basil

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.

Creamy spicy tomato sauce along with bow tie pasta
black enameled pan with spicy chicken pasta garnished with fresh basil

More chicken pasta recipes:

Butter chicken pasta

Pesto chicken pasta

Pasta with chicken meat sauce

Chicken pesto pasta salad

Chicken parmesan pasta

or more pasta recipes

Yield: 4 Servings

Spicy Chicken Pasta

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. 

Prep Time 14 minutes
Cook Time 30 minutes
Total Time 44 minutes

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

Group-2

Group-3

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:

4

Serving Size:

1

Amount Per Serving: Calories: 547Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 175mgSodium: 942mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 34g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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