Ever find yourself craving that perfect balance of creamy comfort and spicy kick? You’re in luck! We’ve gathered 20 irresistible creamy spicy chicken pasta recipes that transform simple ingredients into spectacular weeknight dinners. From quick skillet meals to elegant dishes perfect for entertaining, these recipes promise to satisfy your comfort food cravings while keeping things exciting. Get ready to discover your new favorite pasta creation!
Creamy Cajun Spicy Chicken Pasta
Zesty and satisfying, this creamy Cajun chicken pasta delivers bold flavors with minimal fuss. Perfect for weeknights when you crave restaurant-quality comfort food. The spicy cream sauce clings beautifully to every strand of pasta.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp Cajun seasoning blend
- 3 tbsp clarified butter
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup sliced scallions
- 2 tbsp freshly squeezed lemon juice
Instructions
- Toss chicken pieces with Cajun seasoning until evenly coated.
- Heat clarified butter in a large skillet over medium-high heat until shimmering.
- Add seasoned chicken in a single layer, cooking undisturbed for 4 minutes to develop a sear.
- Flip chicken pieces and cook for another 4 minutes until internal temperature reaches 165°F.
- Transfer chicken to a clean plate, reserving any pan drippings.
- Bring a large pot of salted water to a rolling boil.
- Add fettuccine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/2 cup pasta water before draining.
- Return skillet to medium heat and pour in heavy cream.
- Simmer cream for 3 minutes until slightly thickened, scraping up browned bits from the pan bottom.
- Whisk in grated Parmigiano-Reggiano until fully incorporated and smooth.
- Add cooked pasta to the cream sauce along with 1/4 cup reserved pasta water.
- Toss continuously for 2 minutes until sauce emulsifies and coats the pasta.
- Fold in cooked chicken and any accumulated juices.
- Remove from heat and stir in lemon juice and sliced scallions.
Outstanding texture comes from the silky cream sauce clinging to al dente pasta. The spicy Cajun seasoning provides a warm heat that builds with each bite. For an elegant presentation, garnish with extra scallions and serve immediately while the sauce remains luxuriously fluid.
Spicy Garlic Parmesan Chicken Pasta
Spicy garlic parmesan chicken pasta satisfies that craving for creamy comfort with a kick. Simple ingredients transform into restaurant-quality pasta in under 30 minutes. This dish balances heat, garlic, and rich cheese perfectly.
Ingredients
– 8 ounces dried fettuccine pasta
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons extra virgin olive oil
– 4 cloves garlic, minced
– 1/2 teaspoon crushed red pepper flakes
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup unsalted butter
– 1/4 cup fresh Italian parsley, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, pat chicken cubes dry with paper towels and season with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken in a single layer and cook for 6-8 minutes until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a plate, leaving drippings in the skillet.
7. Reduce heat to medium and add butter to the skillet.
8. Once butter melts, add minced garlic and red pepper flakes, cooking for 60 seconds until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Gradually whisk in grated Parmigiano-Reggiano until sauce is smooth and slightly thickened.
11. Return cooked chicken to the skillet along with any accumulated juices.
12. Drain pasta, reserving 1/4 cup pasta water.
13. Add pasta to the skillet along with 2 tablespoons of reserved pasta water.
14. Toss continuously for 2 minutes until sauce coats every strand.
15. Stir in chopped parsley and adjust consistency with remaining pasta water if needed.
A silky cream sauce clings to each pasta strand, while the chicken remains juicy. The garlic provides aromatic depth that contrasts beautifully with the spicy kick. For an elegant presentation, garnish with extra parsley and serve immediately with crusty bread to soak up every bit of sauce.
Buffalo Spicy Chicken Mac and Cheese
Mouthwatering comfort gets a fiery upgrade with this Buffalo spicy chicken mac and cheese. Marrying creamy cheese sauce with tangy heat creates an addictive dish. Perfect for game day or when you crave something bold.
Ingredients
– 1 lb cavatappi pasta
– 1 lb boneless, skinless chicken thighs, diced
– 2 tbsp clarified butter
– 1/2 cup Buffalo hot sauce
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 8 oz sharp white cheddar, freshly grated
– 4 oz Monterey Jack cheese, freshly grated
– 1/2 cup panko breadcrumbs
– 2 tbsp extra-virgin olive oil
– 1/4 cup crumbled blue cheese
– 2 scallions, thinly sliced
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add cavatappi pasta and cook for 8 minutes until al dente.
4. Drain pasta thoroughly, reserving 1/2 cup pasta water.
5. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
6. Add diced chicken thighs and cook for 6-8 minutes until internal temperature reaches 165°F.
7. Pour Buffalo hot sauce over chicken, stirring to coat completely.
8. Transfer chicken to a plate using a slotted spoon.
9. Melt unsalted butter in the same skillet over medium heat.
10. Whisk in all-purpose flour and cook for 90 seconds until golden, creating a roux.
11. Gradually whisk in warmed whole milk until smooth and thickened, about 4 minutes.
12. Remove skillet from heat and stir in grated white cheddar and Monterey Jack until fully melted.
13. Fold in cooked cavatappi, reserved pasta water, and Buffalo chicken until evenly combined.
14. Combine panko breadcrumbs with extra-virgin olive oil in a small bowl.
15. Sprinkle breadcrumb mixture evenly over mac and cheese surface.
16. Bake at 375°F for 18-20 minutes until bubbling and golden brown.
17. Let rest for 5 minutes before serving.
18. Garnish with crumbled blue cheese and sliced scallions.
Crunchy panko topping contrasts beautifully with the ultra-creamy pasta interior. The sharp cheddar base carries the Buffalo heat perfectly while blue cheese adds tangy complexity. Serve immediately with celery sticks for contrasting crunch and cooling relief from the spice.
Spicy Thai Peanut Chicken Pasta
Grab your skillet—this Spicy Thai Peanut Chicken Pasta comes together in under 30 minutes, delivering bold flavors with minimal effort. Get ready for a creamy, spicy sauce that clings perfectly to every noodle strand.
Ingredients
- 8 ounces dried linguine pasta
- 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 cup full-fat coconut milk
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Drain pasta, reserving ½ cup of starchy pasta water.
- Heat toasted sesame oil in a large skillet over medium-high heat until shimmering.
- Add chicken pieces in a single layer and cook undisturbed for 3-4 minutes to develop golden-brown sear.
- Flip chicken and cook additional 3-4 minutes until internal temperature reaches 165°F.
- Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
- Reduce heat to medium and add peanut butter, soy sauce, rice vinegar, and sriracha.
- Whisk continuously for 1 minute until peanut butter melts and forms a thick paste.
- Gradually pour in coconut milk while whisking to create a smooth emulsion.
- Add reserved pasta water 2 tablespoons at a time until sauce reaches creamy consistency.
- Add cooked linguine to skillet, tossing with tongs to coat every strand thoroughly.
- Garnish with chopped cilantro and toasted sesame seeds.
- Serve immediately with lime wedges for squeezing over top.
This dish delivers silky noodles coated in a rich, spicy peanut sauce with tender chicken bites. The creamy texture contrasts beautifully with the fresh lime acidity and cilantro brightness. Try serving it chilled the next day for a completely different, equally delicious experience.
Chipotle Lime Spicy Chicken Pasta
Tired of bland pasta dishes? This chipotle lime spicy chicken pasta delivers bold Southwest flavors in under 30 minutes. The creamy sauce clings perfectly to every strand of pasta.
Ingredients
– 8 ounces dried linguine pasta
– 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
– 2 tablespoons avocado oil, divided
– 3 garlic cloves, minced
– 1 tablespoon chipotle peppers in adobo sauce, finely minced
– 1 cup heavy cream
– ½ cup freshly grated Pecorino Romano cheese
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup fresh cilantro leaves, roughly chopped
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of starchy pasta water for later use.
4. Pat chicken strips dry with paper towels and season evenly with salt and pepper.
5. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering.
6. Arrange chicken in a single layer and sear for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a clean plate, tent with foil to retain moisture.
8. Reduce heat to medium and add remaining 1 tablespoon avocado oil to the same skillet.
9. Sauté minced garlic for 45-60 seconds until fragrant but not browned.
10. Stir in minced chipotle peppers and cook for 30 seconds to bloom their smoky flavor.
11. Pour in heavy cream, scraping up any browned bits from the skillet bottom.
12. Simmer sauce for 2-3 minutes until slightly thickened, stirring constantly.
13. Whisk in grated Pecorino Romano until fully incorporated and smooth.
14. Add cooked pasta to the skillet along with ¼ cup reserved pasta water.
15. Toss continuously for 1-2 minutes until pasta is evenly coated and sauce reaches nappe consistency.
16. Return chicken to the skillet and drizzle with fresh lime juice.
17. Garnish with chopped cilantro and serve immediately.
Serve this pasta while the sauce remains luxuriously creamy and the chicken stays tender. The chipotle provides a slow-building heat that complements the bright lime acidity beautifully. For an elegant presentation, twirl portions into shallow bowls and top with extra cilantro sprigs.
Spicy Sriracha Honey Chicken Pasta
Bold flavors collide in this creamy pasta dish that balances heat and sweetness perfectly. This spicy sriracha honey chicken pasta comes together quickly for a satisfying weeknight meal that feels restaurant-worthy. You’ll love how the creamy sauce clings to every strand of pasta while the chicken stays juicy and tender.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz fettuccine pasta
– 2 tbsp extra virgin olive oil
– 3 cloves garlic, minced
– 1/4 cup Sriracha sauce
– 3 tbsp raw honey
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp unsalted butter
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken pieces evenly with kosher salt and black pepper.
4. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.
6. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate, leaving drippings in the skillet.
8. Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
9. Whisk in Sriracha sauce and raw honey until fully combined and bubbling slightly.
10. Pour in heavy cream while continuously whisking to create a smooth, emulsified sauce.
11. Simmer sauce for 2-3 minutes until slightly thickened, stirring constantly.
12. Stir in unsalted butter and freshly grated Parmigiano-Reggiano cheese until melted and incorporated.
13. Drain cooked pasta, reserving 1/4 cup pasta water.
14. Add drained pasta and cooked chicken to the sauce, tossing to coat thoroughly.
15. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
16. Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side. Perfectly al dente pasta provides satisfying chew against the tender chicken pieces, while the creamy sauce delivers layers of sweet heat that build gradually. For an extra kick, drizzle additional Sriracha over individual servings, or serve alongside crisp roasted vegetables to cut through the richness.
Creamy Spicy Chicken Alfredo Pasta
Ready for a pasta dish that balances richness with heat? This creamy spicy chicken Alfredo delivers restaurant-quality results with minimal fuss. Rich sauce clings perfectly to every strand of pasta.
Ingredients
– 8 ounces fettuccine pasta
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tablespoon extra virgin olive oil
– 2 tablespoons unsalted butter
– 3 garlic cloves, minced
– 1 teaspoon crushed red pepper flakes
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons fresh Italian parsley, chopped
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining, then set pasta aside.
4. Season chicken pieces generously with kosher salt and freshly ground black pepper.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken in a single layer and cook for 6-8 minutes until golden brown and internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside.
8. Reduce heat to medium and add butter to the same skillet.
9. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
11. Gradually whisk in Parmigiano-Reggiano until fully incorporated and sauce is smooth.
12. Stir in nutmeg and season sauce with additional salt if needed.
13. Return cooked chicken and any accumulated juices to the skillet.
14. Add drained pasta and toss to coat thoroughly in the sauce.
15. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
16. Garnish with fresh parsley and serve immediately.
Al dente fettuccine provides the perfect texture contrast to the velvety, pepper-infused sauce. The subtle heat builds gradually, complementing rather than overwhelming the rich Parmesan cream base. For an elegant presentation, twist pasta into nests using tongs before plating.
Spicy Sun-Dried Tomato Chicken Pasta
Never underestimate how sun-dried tomatoes transform ordinary chicken pasta. Their intense, sweet-tart flavor pairs perfectly with spicy red pepper flakes. This dish comes together quickly for a satisfying weeknight dinner.
Ingredients
– 12 ounces dried linguine pasta
– 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
– 3 tablespoons extra virgin olive oil, divided
– 4 garlic cloves, minced
– 1 teaspoon crushed red pepper flakes
– ½ cup oil-packed sun-dried tomatoes, julienned
– ¼ cup dry white wine
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh basil leaves, chiffonade
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, season chicken strips generously with kosher salt and freshly ground black pepper.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side.
6. Flip chicken and cook for another 2-3 minutes until cooked through and internal temperature reaches 165°F.
7. Transfer chicken to a clean plate, leaving any rendered fat in the skillet.
8. Reduce heat to medium and add remaining 1 tablespoon olive oil to the skillet.
9. Add minced garlic and red pepper flakes, sautéing for 30-45 seconds until fragrant but not browned.
10. Stir in julienned sun-dried tomatoes and cook for 1 minute to release their oils.
11. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
12. Simmer for 1-2 minutes until wine reduces by half.
13. Pour in heavy cream and bring to a gentle simmer.
14. Stir in grated Parmigiano-Reggiano until fully incorporated and sauce slightly thickens.
15. Return cooked chicken to the skillet along with any accumulated juices.
16. Drain cooked linguine, reserving ½ cup pasta water.
17. Add linguine directly to the sauce, tossing to coat thoroughly.
18. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
19. Remove from heat and fold in fresh basil chiffonade.
20. Adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
Creamy, spicy, and deeply savory, this pasta delivers contrasting textures from tender chicken to chewy sun-dried tomatoes. The heat builds gradually while the cream tempers the spice beautifully. Serve immediately with extra Parmigiano-Reggiano for grating at the table, or pair with a crisp arugula salad to cut through the richness.
Jalapeño Popper Spicy Chicken Pasta
Mouthwatering comfort meets fiery kick in this creamy pasta dish. Jalapeño-infused cream sauce coats tender chicken and al dente pasta for a satisfying meal. Perfect for spice lovers seeking restaurant-quality flavor at home.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz cavatappi pasta
- 4 fresh jalapeños, seeded and finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup sharp white cheddar, freshly grated
- ½ cup bacon, cooked crisp and crumbled
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tbsp fresh chives, finely chopped
Instructions
- Bring 4 quarts of salted water to a rolling boil in a large stockpot.
- Add cavatappi pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- Drain pasta, reserving ½ cup of starchy pasta water for later use in the sauce.
- Season chicken cubes generously with kosher salt, black pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken for 5-7 minutes until golden brown and internal temperature reaches 165°F, turning once halfway through.
- Transfer cooked chicken to a clean plate, keeping drippings in the skillet.
- Reduce heat to medium and melt unsalted butter in the same skillet.
- Sauté diced jalapeños for 3-4 minutes until slightly softened but still vibrant green.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
- Pour in heavy cream and bring to a gentle simmer, stirring constantly.
- Whisk in softened cream cheese until completely smooth and incorporated.
- Gradually add grated white cheddar, stirring continuously until melted and sauce is velvety.
- Stir in cayenne pepper and adjust seasoning with additional salt if needed.
- Return cooked chicken and any accumulated juices to the skillet.
- Add drained pasta to the sauce, tossing to coat thoroughly.
- If sauce appears too thick, incorporate reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
- Fold in crumbled bacon and fresh chives just before serving.
Rich, creamy sauce clings beautifully to every pasta groove while maintaining perfect viscosity. The jalapeños provide bright heat that builds gradually rather than overwhelming the palate. Serve immediately in shallow bowls garnished with extra chives and additional bacon crumbles for contrasting texture.
Spicy Mango Habanero Chicken Pasta
Get ready for a flavor explosion that balances sweet heat with creamy comfort. This spicy mango habanero chicken pasta brings tropical vibes to your weeknight dinner rotation. Fresh mango puree and fiery habaneros create a vibrant sauce that clings perfectly to al dente pasta.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 12 oz dried linguine pasta
– 2 ripe mangoes, peeled and pureed
– 2 fresh habanero peppers, seeded and minced
– 3 cloves garlic, finely grated
– 1 shallot, finely diced
– 1 cup heavy cream
– 2 tbsp clarified butter
– 1 tbsp extra virgin olive oil
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 cup chopped fresh cilantro
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1 cup pasta water before draining, then set pasta aside.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering.
5. Season chicken pieces with kosher salt and black pepper, then add to skillet in a single layer.
6. Sear chicken for 4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a plate, leaving drippings in skillet.
8. Reduce heat to medium and add olive oil, then sauté shallot for 3 minutes until translucent.
9. Add minced habanero and grated garlic, cooking for 1 minute until fragrant.
10. Pour in mango puree and simmer for 2 minutes, stirring constantly.
11. Add heavy cream and bring to a gentle simmer, stirring to combine.
12. Return chicken to skillet along with any accumulated juices.
13. Add cooked linguine and 1/2 cup reserved pasta water to the sauce.
14. Toss continuously for 2 minutes until sauce emulsifies and coats pasta evenly.
15. Remove from heat and stir in Parmigiano-Reggiano until melted.
16. Fold in fresh cilantro just before serving.
Perfectly cooked linguine provides a satisfying chew against the tender chicken pieces. The creamy mango sauce delivers an initial sweetness that builds into a gradual habanero warmth. Serve immediately with extra grated cheese for those who want to amplify the savory notes.
Creamy Spicy Chicken Carbonara
Let’s cut straight to this elevated carbonara twist. Lusciously creamy with a controlled heat, this dish transforms weeknight pasta into something extraordinary. Forget complicated techniques—this comes together in under 30 minutes.
Ingredients
– 8 ounces dry spaghetti
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup heavy cream
– 1/2 cup freshly grated Pecorino Romano cheese
– 4 ounces pancetta, diced into 1/4-inch cubes
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons extra virgin olive oil
– 1 teaspoon crushed red pepper flakes
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add spaghetti and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add pancetta and cook for 4-5 minutes until crispy and fat renders, stirring frequently.
5. Using a slotted spoon, transfer pancetta to a paper towel-lined plate, reserving rendered fat in skillet.
6. Season chicken pieces evenly with kosher salt and black pepper.
7. Add chicken to the hot skillet and sear for 6-7 minutes until golden brown and internal temperature reaches 165°F.
8. Reduce heat to medium-low and add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
9. In a medium bowl, whisk together beaten eggs, heavy cream, and grated Pecorino Romano until fully combined.
10. Reserve 1/2 cup of pasta cooking water before draining spaghetti.
11. Immediately add hot spaghetti to the skillet with chicken and garlic mixture.
12. Remove skillet from heat and quickly pour egg-cream mixture over pasta, tossing continuously to create a silky sauce.
13. If sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
14. Fold in crispy pancetta and chopped parsley until evenly distributed.
15. Serve immediately in warmed bowls. Expect a luxurious, velvety sauce that clings perfectly to each strand of pasta. The gentle heat from red pepper flakes builds gradually, while crispy pancetta provides satisfying texture contrast. For an elegant presentation, garnish with additional grated cheese and a drizzle of high-quality olive oil.
Spicy Pesto Chicken Pasta Bake
Craving comfort food with a kick? This spicy pesto chicken pasta bake delivers bold flavor in every bite. Creamy, cheesy, and packed with heat, it’s the ultimate weeknight dinner solution.
Ingredients
– 12 ounces dried rigatoni pasta
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons extra-virgin olive oil
– 1 cup basil pesto
– 1/2 cup heavy cream
– 1/4 cup Calabrian chili paste
– 8 ounces fresh mozzarella cheese, torn into chunks
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1/4 cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
2. Add rigatoni to the boiling water and cook for 2 minutes less than package directions indicate for al dente texture.
3. While pasta cooks, season chicken pieces evenly with kosher salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear chicken pieces in a single layer until golden brown on all sides, about 6-8 minutes total.
6. Drain pasta, reserving 1/2 cup of starchy cooking water for later use.
7. Reduce skillet heat to medium-low and stir in basil pesto, heavy cream, and Calabrian chili paste until fully incorporated.
8. Return cooked pasta to the skillet and toss with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta evenly.
9. Fold in torn mozzarella chunks and half of the grated Parmigiano-Reggiano cheese.
10. In a small bowl, combine panko breadcrumbs with melted butter and remaining Parmigiano-Reggiano.
11. Sprinkle breadcrumb mixture evenly over the pasta surface.
12. Transfer skillet to the preheated oven and bake for 20-25 minutes until topping is golden brown and sauce bubbles around edges.
13. Remove from oven and let rest for 5 minutes before serving to allow sauce to thicken slightly.
Bubbling hot from the oven, this bake offers contrasting textures—crispy breadcrumb topping gives way to tender pasta and juicy chicken. The Calabrian chili provides a slow-building heat that complements the rich, creamy pesto base beautifully. For an elegant presentation, serve individual portions in shallow bowls garnished with fresh basil leaves and extra grated cheese.
Spicy Korean Gochujang Chicken Pasta
Hearty Korean-Italian fusion meets in this spicy gochujang chicken pasta that delivers bold flavors in under 30 minutes. Gochujang’s fermented complexity pairs perfectly with al dente pasta and tender chicken for a weeknight dinner that feels restaurant-worthy. This dish balances heat, sweetness, and umami in every forkful.
Ingredients
– 8 ounces dried linguine pasta
– 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 tablespoons gochujang paste
– 2 tablespoons unsalted butter
– 1 tablespoon toasted sesame oil
– 3 garlic cloves, minced
– 1/2 cup heavy cream
– 1/4 cup chicken stock
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1/4 cup thinly sliced scallions
– 1 tablespoon toasted sesame seeds
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken pieces dry with paper towels and season with salt.
4. Heat a large skillet over medium-high heat until droplets of water sizzle upon contact.
5. Add chicken in a single layer and sear for 4-5 minutes until golden brown on one side.
6. Flip chicken and cook for 3-4 more minutes until internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a clean plate.
8. Reduce heat to medium and add butter to the same skillet.
9. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
10. Whisk in gochujang paste until fully incorporated with the butter.
11. Pour in chicken stock, scraping up any browned bits from the skillet bottom.
12. Add heavy cream, soy sauce, and honey, whisking continuously until sauce is smooth.
13. Simmer sauce for 2-3 minutes until slightly thickened.
14. Drain cooked pasta, reserving 1/4 cup pasta water.
15. Return chicken to skillet and toss with sauce to coat.
16. Add drained pasta and 2 tablespoons reserved pasta water to the skillet.
17. Toss everything together until pasta is evenly coated, adding more pasta water if sauce is too thick.
18. Drizzle with toasted sesame oil and toss once more.
19. Garnish with sliced scallions and toasted sesame seeds before serving.
The creamy sauce clings perfectly to each strand of pasta, while the chicken remains juicy against the spicy-sweet gochujang base. For a dramatic presentation, twist portions with tongs into tight nests before plating, or top with a soft-boiled egg for extra richness.
Creamy Spicy Chicken Tortellini
Lately, I’ve been craving something that balances creamy comfort with a spicy kick. This creamy spicy chicken tortellini delivers exactly that in under 30 minutes. It’s the kind of meal that feels indulgent but comes together with minimal effort.
Ingredients
– 1 lb cheese tortellini
– 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
– 2 tbsp extra virgin olive oil
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup chicken stock
– 1/4 cup grated Parmesan cheese
– 2 tsp Calabrian chili paste
– 1 tsp smoked paprika
– 1/4 cup fresh basil, chiffonade
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cheese tortellini and cook for 7-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Season diced chicken thighs generously with kosher salt and freshly ground black pepper.
5. Add chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
6. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate, reserving drippings in the skillet.
8. Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
9. Pour in heavy cream and chicken stock, scraping up any browned bits from the bottom of the pan.
10. Whisk in Calabrian chili paste and smoked paprika until fully incorporated.
11. Simmer the sauce for 3-4 minutes until slightly thickened, stirring constantly.
12. Stir in grated Parmesan cheese until the sauce becomes smooth and creamy.
13. Drain cooked tortellini thoroughly and add to the sauce along with the reserved chicken.
14. Toss everything together until evenly coated and heated through, about 2 minutes.
15. Remove from heat and fold in fresh basil chiffonade.
16. Adjust seasoning with additional kosher salt and freshly ground black pepper if needed. A final drizzle of extra virgin olive oil adds beautiful sheen and richness to the finished dish. The tender tortellini pockets soak up the spicy cream sauce while maintaining their delicate texture. Serve immediately in shallow bowls with extra Parmesan for grating over the top.
Spicy Lemon Garlic Chicken Pasta
Lemon’s bright acidity cuts through the richness of this pasta dish, while garlic and red pepper flakes build layers of heat. This quick weeknight meal comes together in under 30 minutes with minimal cleanup required.
Ingredients
– 12 ounces dried linguine pasta
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 4 tablespoons extra virgin olive oil, divided
– 6 garlic cloves, thinly sliced
– 1 teaspoon crushed red pepper flakes
– 2 lemons, zested and juiced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup chopped fresh Italian parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, season chicken pieces generously with kosher salt and black pepper on all sides.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken in a single layer and sear for 4 minutes without moving to develop a golden-brown crust.
6. Flip chicken and cook for another 3 minutes until cooked through, then transfer to a plate.
7. Reduce heat to medium and add remaining 2 tablespoons olive oil to the same skillet.
8. Add sliced garlic and red pepper flakes, sautéing for 45 seconds until fragrant but not browned.
9. Deglaze with white wine, scraping up any browned bits from the bottom of the pan.
10. Simmer wine for 2 minutes until reduced by half.
11. Stir in heavy cream and lemon juice, bringing to a gentle simmer.
12. Add cooked chicken and any accumulated juices back to the skillet.
13. Drain pasta, reserving 1/2 cup of pasta water, then add pasta directly to the skillet.
14. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats noodles.
15. Remove from heat and stir in Parmigiano-Reggiano, lemon zest, and chopped parsley.
16. Taste and adjust seasoning with additional salt and pepper if needed.
Keep leftovers refrigerated in an airtight container for up to 3 days—the sauce thickens upon standing, so add a splash of cream when reheating. The creamy sauce clings beautifully to each strand of pasta, while the chicken remains tender against the al dente bite. For a vibrant presentation, garnish with extra lemon zest and a drizzle of high-quality olive oil just before serving.
Spicy Chicken and Mushroom Pasta
Whip up this creamy, spicy pasta when you need a comforting meal that delivers bold flavor without fuss. We’re using tender chicken thighs and earthy cremini mushrooms for maximum depth. The spicy kick comes from Calabrian chili paste, balanced by rich heavy cream and sharp Pecorino Romano.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 ounces cremini mushrooms, thinly sliced
– 12 ounces dried rigatoni pasta
– 3 tablespoons extra virgin olive oil, divided
– 4 garlic cloves, minced
– 2 tablespoons Calabrian chili paste
– 1 cup heavy cream
– 1 cup freshly grated Pecorino Romano cheese
– ¼ cup chopped fresh flat-leaf parsley
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add rigatoni and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken pieces evenly with kosher salt and black pepper.
5. Add chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
6. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate, reserving any rendered fat in the skillet.
8. Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
9. Sauté sliced cremini mushrooms for 6-8 minutes until deeply browned and moisture has evaporated.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Stir in Calabrian chili paste and cook for 30 seconds to bloom the spices.
12. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan bottom.
13. Reduce heat to low and gradually whisk in grated Pecorino Romano until fully incorporated and sauce is smooth.
14. Return cooked chicken and any accumulated juices to the skillet.
15. Drain cooked pasta, reserving ½ cup pasta water.
16. Add pasta directly to the sauce along with ¼ cup reserved pasta water.
17. Toss vigorously for 1-2 minutes until sauce coats every piece and slightly thickens.
18. Stir in chopped flat-leaf parsley just before serving.
Perfectly al dente rigatoni catches the creamy, spicy sauce in its tubes, while the seared chicken remains remarkably juicy. The Calabrian chili provides a slow-building heat that complements the earthy mushrooms without overwhelming the dish. For an elegant presentation, garnish with extra parsley and serve immediately in warm bowls.
Creamy Spicy Chicken Penne Vodka
A perfectly balanced pasta dish that combines creamy richness with subtle heat. This elevated take on vodka sauce features tender chicken and al dente penne in a velvety tomato-cream emulsion. An impressive weeknight dinner that delivers restaurant-quality results with precise technique.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 oz penne rigate
- 2 tbsp extra virgin olive oil
- 1 medium shallot, finely minced
- 3 garlic cloves, microplaned
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 1 tsp crushed Calabrian chili paste
- 1/4 cup fresh basil, chiffonade
- Kosher salt to season
- Freshly cracked black pepper
Instructions
- Bring 4 quarts heavily salted water to a rolling boil in a large stockpot.
- Season chicken pieces generously with kosher salt and freshly cracked black pepper.
- Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken pieces in a single layer until golden brown, about 3-4 minutes per side.
- Transfer chicken to a clean plate, reserving rendered fat in the skillet.
- Add penne rigate to boiling water and cook for 9 minutes until al dente.
- Reduce skillet heat to medium and sauté minced shallot until translucent, about 2 minutes.
- Add microplaned garlic and cook until fragrant, 30 seconds.
- Stir in tomato paste and cook until brick-red colored, about 2 minutes.
- Deglaze with vodka, scraping browned bits from skillet bottom.
- Simmer until vodka reduces by half, approximately 1 minute.
- Whisk in heavy cream and Calabrian chili paste until fully incorporated.
- Return seared chicken to the skillet along with any accumulated juices.
- Simmer sauce gently until slightly thickened, about 3 minutes.
- Reserve 1/2 cup pasta water before draining penne.
- Add drained penne directly to the skillet with the sauce.
- Toss pasta with sauce, adding reserved pasta water 1 tbsp at a time to achieve proper emulsion.
- Fold in grated Parmigiano-Reggiano off heat to prevent clumping.
- Garnish with fresh basil chiffonade just before serving.
This dish achieves a luxurious silkiness from the properly emulsified cream and cheese. The Calabrian chili provides subtle warmth that builds gradually without overwhelming the palate. Try serving it family-style in a warm ceramic bowl, topped with extra basil and a drizzle of high-quality olive oil for added depth.
Spicy Harissa Chicken Pasta Salad
Unbelievably versatile and packed with bold flavors, this spicy harissa chicken pasta salad transforms simple ingredients into an extraordinary meal. Using quality harissa paste ensures the perfect balance of heat and complexity. This dish comes together quickly while delivering restaurant-quality results.
Ingredients
– 8 ounces dried fusilli pasta
– 1 pound boneless, skinless chicken thighs
– 3 tablespoons extra virgin olive oil, divided
– 2 tablespoons harissa paste
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup Greek yogurt
– ¼ cup chopped fresh parsley
– 2 tablespoons toasted pine nuts
– 1 Persian cucumber, finely diced
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta immediately and rinse under cold running water to stop the cooking process.
4. Pat chicken thighs completely dry with paper towels to ensure proper browning.
5. Season chicken evenly with smoked paprika, sea salt, and black pepper.
6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
7. Sear chicken for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
8. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
9. Whisk together remaining 2 tablespoons olive oil, harissa paste, and lemon juice in a large mixing bowl.
10. Thinly slice rested chicken against the grain for maximum tenderness.
11. Combine cooled pasta, sliced chicken, Greek yogurt, and harissa dressing in the mixing bowl.
12. Gently fold in chopped parsley, toasted pine nuts, and diced cucumber until evenly distributed.
Hearty textures from the al dente pasta and tender chicken contrast beautifully with the creamy yogurt dressing. The harissa provides a lingering warmth that builds with each bite, while the cucumber adds refreshing crunch. For an elegant presentation, serve chilled in individual bowls garnished with extra pine nuts and a drizzle of harissa oil.
Spicy Chicken Fajita Pasta Skillet
Rushing through weeknights doesn’t mean sacrificing flavor. This one-skillet wonder combines fajita spices with creamy pasta for a satisfying meal. You’ll have dinner ready in under 30 minutes with minimal cleanup.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 2 bell peppers (1 red, 1 green), julienned
– 3 garlic cloves, minced
– 2 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chipotle powder
– 8 oz penne pasta
– 2 cups chicken stock
– 1/2 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– 1/4 cup fresh cilantro, chopped
– Kosher salt to season
Instructions
1. Season chicken pieces generously with kosher salt.
2. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Add chicken in a single layer and sear undisturbed for 4 minutes to develop golden-brown crust.
4. Flip chicken and cook for 3 more minutes until cooked through, then transfer to a plate.
5. Add sliced onions and bell peppers to the same skillet, cooking for 5 minutes until slightly softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Sprinkle smoked paprika, cumin, and chipotle powder over vegetables, toasting spices for 1 minute to deepen flavors.
8. Add uncooked penne pasta and chicken stock, scraping up any browned bits from the skillet bottom.
9. Bring to a boil, then reduce heat to maintain a simmer and cover skillet.
10. Cook for 12 minutes, stirring halfway through, until pasta is al dente and most liquid is absorbed.
11. Stir in heavy cream and return cooked chicken to the skillet.
12. Sprinkle Monterey Jack cheese evenly over the surface.
13. Cover and cook for 2 minutes until cheese is fully melted.
14. Remove from heat and garnish with fresh cilantro.
Smoky chipotle melds with creamy cheese sauce clinging to tender pasta. The chicken stays juicy while peppers retain slight crunch. Serve directly from the skillet with lime wedges for bright acidity.
Creamy Spicy Chicken Tortellini Alfredo
Tender cheese tortellini gets a bold upgrade with spicy chicken and rich alfredo sauce. This creamy pasta dish balances heat with luxurious texture for a restaurant-quality meal at home. Perfect for weeknights when you crave something special without the fuss.
Ingredients
– 1 lb boneless chicken thighs, cut into 1-inch pieces
– 1 tbsp extra virgin olive oil
– 2 tsp Calabrian chili paste
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 cup unsalted butter
– 20 oz refrigerated cheese tortellini
– 2 tbsp chopped fresh parsley
– 1/4 tsp freshly grated nutmeg
– Kosher salt to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season chicken pieces evenly with kosher salt on all surfaces.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken to skillet in a single layer, cooking undisturbed for 4 minutes to develop golden crust.
5. Flip chicken pieces and cook for another 3 minutes until internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate, reserving drippings in skillet.
7. Add tortellini to boiling water and cook according to package directions, typically 3-4 minutes until al dente.
8. Reduce skillet heat to medium and add minced garlic, sautéing for 30 seconds until fragrant but not browned.
9. Stir in Calabrian chili paste and cook for 15 seconds to bloom the spices.
10. Pour heavy cream into skillet, scraping up any browned bits from the bottom.
11. Add unsalted butter and simmer sauce for 2 minutes until slightly thickened.
12. Whisk in grated Parmigiano-Reggiano until completely melted and smooth.
13. Stir in freshly grated nutmeg to enhance the creaminess.
14. Drain cooked tortellini thoroughly, reserving 1/4 cup pasta water.
15. Return chicken to skillet and toss with sauce to coat evenly.
16. Add drained tortellini to the skillet, gently folding to combine.
17. If sauce appears too thick, gradually add reserved pasta water until desired consistency is reached.
18. Garnish with chopped fresh parsley just before serving.
Ultra-creamy sauce clings perfectly to each tortellini pocket, while the spicy chicken adds satisfying heat that builds with each bite. The fresh parsley provides a bright counterpoint to the rich, cheesy flavors. For an elegant presentation, serve in shallow bowls with extra grated Parmigiano-Reggiano and crusty bread for dipping.
Summary
Whether you’re craving mild comfort food or fiery flavor, these 20 creamy spicy chicken pasta recipes offer something for every palate. We hope this collection inspires your next delicious dinner! Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so other home cooks can discover these tasty dishes too.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
