Spicy Chicken Pasta

This spicy chicken pasta has tender pan-fried chicken and a tomato sauce with a kick! It's ready in about 30 minutes for an easy weeknight option.

Love spicy dishes? Try my Easy Pasta Arrabiata or these Buffalo Chicken Meatballs.

If you're looking for a fairly healthy pasta recipe that has a tasty tomato sauce with a bit of spice, give this one a try. I also threw some fresh spinach in for color and some basil for an extra pop of freshness.  

How to make spicy chicken pasta (overview):

Slice the chicken breasts in half lengthwise to make 4 thinner cutlets. Add the spices for the homemade spice rub into a small bowl and mix together. Using your hands, rub the spices onto the chicken pieces so they're evenly coated. In a skillet, cook the chicken until it gets a nice sear and is cooked through. Transfer chicken to a plate, and then in the same skillet, add the garlic and white wine (or use chicken broth). Let it bubble, then add in the crushed tomatoes and red pepper flakes. Simmer the sauce for a few minutes, and slice up the chicken while it's cooking. Finish by stirring in the spinach and basil, and then adding the cooked pasta and tossing together. Top with the cooked chicken. (Full ingredients & instructions are in the recipe card below)

Recipe notes & tips:

• I didn't make the sauce too spicy, so you can definitely add more cayenne pepper or red pepper flakes than I list in the recipe.
• Some brands of crushed tomatoes are thicker than others, so if the sauce is a bit thin, cook it down for a bit longer. If it ends up a bit thick, add a splash of the hot pasta water to it prior to draining the pasta.
• I made this a spicy chicken penne pasta, but feel free to use whatever pasta shape you prefer/have in stock in your pantry.
• If using wine, use a dry white wine like sauvignon blanc, pinot grigio, or even chardonnay. Red wine would work too if you prefer that!
• As always, I recommend using an instant read meat thermometer to ensure chicken is properly cooked.
• You could add a half cup or so of heavy cream to the sauce - that would make it even tastier if you like that sort of thing!

More delicious chicken pasta recipes:

• Chicken Penne Pasta
• Cheesy Buffalo Chicken Pasta
• Chicken Fettuccine Alfredo
• Cajun Chicken Pasta
• Tomato Spinach Chicken Pasta

Questions about this spicy chicken pasta? Let me know in the comments below!

Spicy Chicken Pasta

This spicy chicken pasta has tender pan-fried chicken and a tomato sauce with a kick! It's ready in about 30 minutes for an easy weeknight option.

5 from 2 votes

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 4

Calories 472 kcal

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Ingredients

 

• ▢ 8 ounces uncooked pasta
• ▢ 2 chicken breasts cut in half lengthwise
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1/8 teaspoon cayenne pepper or more, to taste
• ▢ Salt & pepper to taste
• ▢ 2 tablespoons olive oil
• ▢ 2 cloves garlic minced
• ▢ 1/2 cup dry white wine or chicken broth
• ▢ 1 (14 fluid ounce) can crushed tomatoes
• ▢ 1/2 teaspoon crushed red pepper flakes or more, to taste
• ▢ 1 pinch of sugar optional, to taste
• ▢ 2 cups (packed) fresh baby spinach
• ▢ 1/4 cup fresh basil torn/chopped
• ▢ For serving: freshly grated parmesan cheese optional

Instructions

 

• Boil a salted pot of water and cook the pasta al dente according to package directions.
• This pasta is not super spicy, so if you are a big spice fan, I recommend adding a bit more cayenne pepper and red pepper flakes than suggested.

  Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Add the garlic powder, onion powder, smoked paprika, cayenne pepper, and some salt & pepper to a small bowl and stir together. Rub the spice mixture onto both sides of each piece of chicken.
• Add the olive oil to a skillet and let it heat up for a few minutes over medium-high heat. Cook the chicken for 5-6 minutes/side or until it's golden and cooked through (165F). Transfer it to a plate.
• Reduce the heat to medium. To the same skillet, add the garlic and wine. Let it bubble for 30 seconds or so, and scrape up any brown bits from the bottom of the pan.
• Add in the crushed tomatoes and red pepper flakes. Let the sauce cook for 5 minutes or so, stirring it occasionally.
• Meanwhile, slice the chicken into strips.
• Give the sauce a taste and season with salt & pepper as needed. If tastes a bit acidic, add a pinch or two of sugar.
• Stir the spinach and basil into the sauce, and then add the drained pasta and toss (you can also add a few tablespoons of the hot pasta water prior to draining it... especially if the sauce becomes a bit thick).
• Serve with the cooked chicken on top (or stir it in) and serve immediately with some freshly grated parmesan cheese if you like.

Notes

• You can leave the spinach and basil out if you need to. 
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

 

Nutrition

Calories: 472kcalCarbohydrates: 53gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 72mgSodium: 285mgPotassium: 982mgFiber: 5gSugar: 7gVitamin A: 2079IUVitamin C: 16mgCalcium: 79mgIron: 3mg

Keyword spicy chicken pasta recipe

Author Natasha Bull