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Spicy Chicken Pasta is a hearty dinner recipe loaded with strips of seasoned chicken breast, linguine, fire roasted tomatoes, chili flakes and heavy cream.

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Spicy Chicken Pasta is a delicious tomato linguine with a kick.

This tasty linguine is topped with slices of chicken breasts seasoned with chili powder and Italian seasoning.

This chicken linguine recipe takes about takes about thirty minutes from start to finish and serves up to five people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this pasta recipe, I started by butterflying and slicing two large chicken breasts in half to produce four thin chicken breasts.

I cooked some linguine pasta according to the package directions.

I drained the pasta and reserved 1/2 cup of the pasta water.

I poured some Italian seasoning and chili powder into a small bowl.

I mixed the spices together well.

I used the spice mixture to season all of the chicken breasts on both sides.

I heated a large skillet over medium heat.

I dropped some butter into the skillet.

Once the butter was melted I placed the chicken breasts in the skillet.

I cooked the chicken breasts for about five minutes per side.

 

I removed the cooked chicken breasts from the skillet and sliced them into strips.

I added some chicken broth to the skillet and scraped the bottom.

I added some diced onions to the skillet.

I stirred and cooked until the onions were translucent.

I added some minced garlic to the skillet.

I stirred and continued cooking until the garlic was fragrant.

I added some canned fire roasted tomatoes and tomato paste to the skillet.

I stirred until all of the ingredients were well combined.

I added some salt and chili flakes to the skillet.

I added some heavy cream to the skillet.

I stirred well and increased the heat to bring to a simmer.

I let the dish simmer for 2-3 minutes until heated through and slightly thickened.

I turned off the heat and added the cooked linguine noodles to the skillet.

I stirred the pasta and sauce mixture together well.

I scooped the pasta into bowls.

I topped the pasta with the seasoned chicken slices and fresh chopped parsley.

Then the spicy chicken pasta was ready to serve.

The sauce is a harmonious blend of diced tomatoes, chicken broth, and a touch of cream, resulting in a velvety, fiery concoction that clings to each strand of al dente linguine.

This dish strikes the perfect balance between heat and creaminess, delivering a culinary experience that is both bold and comforting.

If you are looking for a simple and delicious chicken pasta recipe, then you need to try this Spicy Chicken Pasta!

More Easy Chicken Pasta Recipes You’ll Love…

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Spicy Chicken Pasta:

• 1 (16 ounce) box linguine pasta
• 1 teaspoon Italian seasoning
• 1 teaspoon chili powder
• 2 large boneless, skinless chicken breasts butterflied and cut in half to produce 4 thin chicken breasts
• 3 Tablespoons unsalted butter
• 2 cups chicken stock
• 1 small yellow onion, minced
• 2 teaspoons minced garlic, about 3 cloves
• 2 (14.5 ounce) cans fire roasted tomatoes
• 2 Tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon chili flakes
• ¾ cup heavy cream
• Freshly grated parmesan cheese, optional garnish
• Finely chopped basil, optional garnish
• Chopped parsley, optional garnish

How to Make Spicy Chicken Pasta:

1. Cook the linguine pasta according to the manufacturer’s directions and reserve ½ cup of the pasta water. Set aside.
2. In a small bowl mix Italian seasoning and chili powder.
3. Gently sprinkle and press seasoning mixture to each side of the chicken breasts.
4. In a large cast iron or heavy bottomed skillet, turn the heat up to medium. Melt the butter and place the chicken breasts into the hot pan. Cook for about 5 minutes each side or until a meat thermometer reads 165 degrees F. Slice into 1 inch strips and set side.
5. Returning to the skillet on medium heat, pour in the chicken broth and scrape up any bits left in the bottom of the pan.
6. Add in the onion and cook until translucent, about 3 minutes.
7. Add in the garlic and stir frequently, cook until fragrant. About 2 minutes.
8. Pour in the roasted tomatoes and tomato paste. Stir frequently until all the ingredients are incorporated.
9. Add in the salt and chili flakes.
10. Mix in the heavy cream and turn the heat up to bring to a simmer, simmer for 2-3 minutes or until heated through and slightly thick.
11. Turn off the heat and place pasta into the skillet. Mix well. Add reserved pasta water if needed to thin the sauce.
12. Serve in bowls with reserved chicken slices, fresh parmesan and basil, optional.
13. Enjoy!

FAQS:

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