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–+ servings
A skillet of chicken and spicy pasta sauce.

Creamy Spicy Chicken Pasta

5 from 1 vote
Created by Mariam Ezzeddine
Creamy spicy chicken pasta has just the right amount of heat combined with a creamy sauce and tender chicken for a hearty and satisfying meal. The spicy pasta sauce's complex flavors are a luscious, tomato-y and full-flavored addition to spicy chicken linguine.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings
servings

Ingredients

  • 8 oz. linguini pasta
  • 1½ lb. chicken tenderloins
  • 1 tbsp. olive oil
  • shaved parmesan cheese for garnishing
  • chopped parsley for garnishing

Chicken Seasoning

  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • ½ tsp salt
  • 1 tsp smoke paprika
  • ½ tsp black pepper

Creamy Spicy Sauce

  • 1 tbsp. butter
  • 1 small onion finely diced, about 1 cup
  • 6 cloves garlic minced
  • ½ cup sundried tomato in oil, drained, julienned
  • ¼ cup tomato paste
  • ⅔ cup parmesan cheese grated
  • 1½ cup chicken broth low sodium
  • 1 cup heavy cream
  • ¼ cup sriracha sauce
  • ¾ tsp black pepper more or less to taste
  • 1 tsp. onion powder
  • 1 tsp garlic powder
  • ¾ tsp salt
  • ¼ cup fresh chopped parsley

Instructions

  • Cook pasta al dente according to package instructions.
  • In a bowl, seasoning the chicken with the chicken seasoning.
  • In a large shallow pan, heat up 1 tbsp. of olive oil over medium heat. Pan sear the chicken tenderloins on each side for 5 minutes, or until full cooked. Transfer to a plate, cover with foil wrap and cube when it cools down.
  • In the same pan, melt the butter. Pan sear the diced onions and cook until translucent. Add in the sundried tomato and sauté for another minute.
  • Add in the sriracha sauce, tomato sauce, spices and combine everything together. Sauté for another minute and add in the heavy cream and chicken broth.
  • Mix well and cover to simmer on low heat for about 5 minutes. Once the sauce has simmered, add in the cooked pasta, cubed chicken, parmesan cheese and chopped parsley.
  • Mix everything together very well to coat and cover to cook on low heat again for 3-4 more minutes.
  • Remove from heat, garnish with some chopped parsley and shaved parmesan cheese and serve.

Notes

  • Cook the pasta to al dente as it will continue to cook slightly when added to the sauce.
  • If the pasta is done before the sauce, drain it and toss with a bit of oil to prevent sticking. 
  • Season the pasta water with salt. 
  • Substitute gluten free pasta if desired. 
  • Reserve some of the pasta water to loosen the sauce if necessary. 
  • Cook the chicken tenders whole and chop them into chunks just before serving. 
  • Use leftover chicken or rotisserie chicken if preferred. 
  • Adjust the amount of sriracha to control the spiciness of the dish. 
  • Top with fresh herbs before serving.

Nutrition

Calories: 802kcal | Carbohydrates: 63g | Protein: 54g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 1772mg | Potassium: 1685mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2079IU | Vitamin C: 31mg | Calcium: 300mg | Iron: 4mg
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