Whenever we’re talking about a chicken pasta dish, it always turns out delicious and comforting in some mysterious way. This creamy spicy chicken pasta is the perfect choice for the occasions when you want to enjoy a cozy and filling meal without spending the whole day in the kitchen cooking. This creamy spaghetti is rich, smoky, and bursting with flavor – you won’t believe it came together so quickly.

The first time I prepared this dish, I mistakenly used very high heat to sear the chicken. As a result, the surface burned before the meat had the chance to cook through, and the spices tasted a bit too strong and bitter. Since then, I’m always using medium-low heat when searing chicken, which gives it its gorgeoI’vegolden used without the burnt taste.

What I really appreciate about this dish is the restaurant-like taste and the ease of preparation. The sauce is creamy and velvety, the cheese melts perfectly into the pasta, and basil leaves make the dish refreshing and aromatic. So, if you’re looking for a quick and hearty spaghetti dish, this creamy and spicy pasta might be exactly what you’ve been searching for.

Ingredients List

For Spicy Chicken

• 350g chicken fillet
• 1 tsp Himalayan pink salt (about 5g), or to taste
• ½ tbsp onion powder (about 4g)
• 2 tsp paprika powder (about 5g)
• ½ tbsp mixed herbs (about 3g)
• 1 tbsp all-purpose flour/maida (about 8g)
• ½ tbsp garlic powder (about 4g)
• 2 tsp red chili powder (about 5g), or to taste
• 2 tsp dried oregano (about 2g)
• 3 tbsp cooking oil (45ml)

Paprika powder adds that smoky flavor and reddish color to the chicken. When possible, I use smoked paprika since it enhances the flavor even further.

For Spicy Chicken Pasta Sauce

• 2 tbsp butter (28g)
• 1 medium onion, finely chopped (about 120g)
• 1 tbsp garlic, finely chopped (about 10g)
• ¼ cup sun-dried tomatoes (about 35g)
• 1½ cups water (360ml)
• 1 chicken cube
• 3 tbsp tomato puree (about 45g)
• 1 cup cooking cream (240ml)
• 200g shell pasta, boiled according to package instructions
• 25g cheddar cheese, grated
• 1-2 tbsp fresh basil leaves, chopped

Sun-dried tomatoes are one of the best ingredients of this pasta dish since they add the taste of slow-cooked tomatoes without spending lots of time cooking.

Mix the Spices

Start by mixing all the spices, including pink salt, onion powder, paprika powder, mixed herbs, flour, garlic powder, red chili powder, and dried oregano. Stir them together, making sure there are no chunks of flour left.

That moment when the mixture is well-combined is absolutely fantastic! All those flavors – smoky paprika, sharp garlic, and earthy oregano come together creating a great aroma.

Rub the Chicken

Once your spice mix is ready, coat both sides of the chicken fillets generously with the mixture. Rub it well to make sure the spices stay on the surface. Don’t throw away the leftover spice mix as you’ll need a part of it later.

Pro Tip: I recommend patting the chicken dry before rubbing it with spices. That will help to form the perfect crust without burning any spices.

Sear the Chicken

No, we preheat the cooking oil in a wok or a large non-stick frying pan over medium-low heat. Add the chicken fillets once the oil has heated up. Let them sear for about 4-5 minutes each side.

Listen for the gentle sizzling sound – it indicates that the spices are caramelizing while the chicken is cooking. Once they turn dark reddish-golden, remove the chicken from the pan and allow it to rest for a couple of minutes.

The first time I did that, without letting the chicken rest. As a result, it lost all of its juice. Since then, I have always let it cool down for at least 5 minutes to achieve an optimal result.

Pro Tip: Be careful with the heat. Chicken doesn’t burn as quickly as spices and may get overcooked if the temperature is too high.

Form the Flavor Base

Start by melting butter in the same pan where the chicken was. As soon as it melted, add finely chopped onions and garlic.

Let the onions and garlic sauté for 1 minute, stirring them occasionally. They shouldn’t stick or burn during that process; otherwise, their flavor will be too sharp.

Then add sun-dried tomatoes, and continue to cook for 1-2 more minutes. They soften a little while infusing this wonderful tomato aroma into the dish.

Finally, sprinkle the spices into the dish and stir them. At this moment, the color of the mixture changes into deep orange-red.

Pro Tip: Never rush at this step. Sautéing onions properly is vital tocreating thee best flavor of the sauce.

Create the Pasta Sauce

First, pour water into the pan, and crumble the chicken cube in it. Let the sauce boil and simmer for 2-3 minutes.

After that, add the tomato puree and cook the sauce for 2-3 minutes more, stirring it occasionally. You’ll notice how the liquid begins to evaporate, and the sauce thickens.

Then turn off the heat, and pour the cream into the mixture. It’s important to let the temperature go down a little bit before doing so. Otherwise, you risk burning cream.

Now, stir the sauce gently to incorporate the cream into it. Put it back onto the stove and simmer it again for 2-3 minutes.

Your sauce is almost ready! Its color must become quite creamy, and you’ll be able to notice tiny herbs in it. It smells creamy, aromatic, and garlicky.

Combine Pasta, Cheese, and Basil

It’s time to add the pasta and grated cheese to the sauce. Stir them for a couple of minutes to let the cheese melt. The shells of pasta fill with that delicious creamy sauce, which increases the flavor.

Fresh basil leaves soften in less than a minute, emitting their refreshing peppery flavor.

Should the sauce appear to be too thick, I’d recommend adding some warm water to it to achieve a more creamy consistency.

Pro Tip: Before adding it to the pan, I always set aside a portion of pasta water. Just a few spoonfuls can make your sauce smooth and silky.

Finish the Dish

While the pasta is cooking, slice the rested chicken and transfer it to a separate plate. As soon as it’s ready, put the sliced chicken onto the pasta.

Top it with additional sauce and basil leaves. In this way, you’ll achieve contrasting flavors and textures, which makes the dish extremely tasty.

This is how the final dish looks. The spicy, smoky chicken contrasts perfectly with creamy and cheesy pasta. The chicken remains juicy, the sauce coats every piece of pasta, and sun-dried tomatoes bring a balance to this rich dish.

For my taste, this pasta is better served hot and straight from the pan. The cheese will remain melt-in-the-mouth, and the sauce will cling to every noodle.

Mistakes to Avoid

Cooking the Chicken on High Heat

High temperatures burn the spices much quicker than the chicken cooks. The outer layer gets bitter and dry, which ruins the dish. Instead, use medium-low heat to get a perfect chicken fillet.

Adding Cream to Boiling Sauce

The sauce boils too aggressively for cream, so it risks separating. Turn the flame off to let the sauce cool down a little bit before pouring cream.

Overcooking Pasta

Mushy pasta doesn’t hold the sauce well. To fix this issue, try to cook shell pasta al dente.

Forgetting to Reserve Part of the Spice Mix

The leftover spices are vital for flavoring the sauce properly. Therefore, avoid using all the spices to coat the chicken fillets.

Not Allowing the Chicken to Rest

Chicken loses all its moisture during the first minutes after being taken out of the pan. So, let it rest for at least 5 minutes.

How to Make This Recipe Different

Add Spinach

Just a couple of fresh spinach leaves will wilt wonderfully and infuse a nice herbal flavor. It should be added to the sauce toward the end.

Change the Type of Cheese

Depending on the preference, substitute cheddar with parmesan, mozzarella, or a combination of them.

Add More Spiciness

For those who prefer spicy meals, it would be wise to add some hot sauce or dried chili flakes to the sauce.

Storage and Serving Tips

This pasta dish is best served immediately while still hot.

In the Refrigerator

Store leftover pasta in an airtight container for up to 3 days. While storing, it will lose some amount of liquid, so I’d recommend adding warm water before eating.

In the Freezer

You can also freeze it for up to 2 months; however, cream sauces tend to separate while thawing. Stirring helps to mix the sauce again.

Best Ways to Serve

Serve this pasta with some crispy garlic bread or a green salad for a healthier option. Fresh basil and Parmesan sprinkles will complement its flavor perfectly.

Leftovers also taste good the next day since spices will infuse the sauce even more.

To summarize, I can say that this creamy spicy chicken pasta became my go-to recipe for such days when you want a cozy meal but haven’t got enough time to spend in the kitchen. It’s rich and tasty, yet extremely simple to prepare.

Don’t forget to garnish the pasta with basil leaves – they will help to lift the whole dish. Hope you’ll enjoy it as much as I do.