There’s something about a creamy, spicy pasta that feels like a proper dinner — the kind that takes over the kitchen with a good smell and earns a second helping without much argument.

This spicy chicken pasta earns its name. The chicken gets a simple but effective spiced marinade before it hits the pan, the sauce builds slowly with sun-dried tomatoes, white wine, and cream, and by the time everything comes together, it’s the kind of bowl that makes the table go quiet. This recipe makes 2 servings, which makes it a natural for a weeknight dinner for two.

The Heat Level

Before anything else — the spice here is real, but it’s manageable. The cayenne in the chicken marinade gives the meat a definite kick, and the chilli flakes in the sauce add another layer on top of that. I’d call it a medium heat: noticeable and building, but not overwhelming. If you’re cooking for someone who runs cool on spice, start with less chilli flakes and taste as the sauce develops. You can always add more; you can’t take it back.

Ingredients

For the chicken:

2 tsp olive oil
½ tsp smoked paprika
½ tsp cayenne pepper
¼ tsp salt
¼ tsp black pepper
1 chicken breast (9oz / 250g), brought close to room temperature

For the pasta and sauce:

1 tablespoon butter
1 small onion, finely diced
1 tsp finely diced garlic (approx. 1 large clove)
½ tsp chilli flakes
6 sun-dried tomatoes, finely diced (~2oz / 60g)
¼ cup / 60ml dry white wine
7oz / 200g linguine (or another long cut pasta)
2 tablespoons tomato paste
⅓ cup / 80ml chicken stock
⅔ cup / 160ml heavy cream
1oz / 30g parmesan, finely grated
1 tablespoon finely diced fresh parsley
Salt and black pepper, to taste

How to Make It

Make the marinade and prep the chicken. In a small bowl, mix together the olive oil, smoked paprika, cayenne pepper, salt, and black pepper. Butterfly the chicken breast all the way through so you end up with two even, thinner pieces. Coat both pieces thoroughly in the marinade and let them sit while you get the pan hot. Starting with chicken that’s closer to room temperature helps it cook more evenly.

Cook the chicken. Add the chicken to a large pan over medium-high heat. Cook for a few minutes on each side until lightly charred on the outside and just cooked through in the center. Thicker pieces may need a little more time — use a thin knife to check. Set the cooked chicken aside and, when it’s had a few minutes to rest, slice it into thin strips. Cut against the grain and at a slight angle — this keeps the texture tender rather than stringy.

Start the sauce. Turn the heat down to medium and melt the butter in the same pan, using your wooden spoon to scrape up any browned bits stuck to the bottom. Add the onion and cook until it softens and starts to color. Then add the garlic, chilli flakes, and sun-dried tomatoes and cook for about a minute. Pour in the white wine and let it reduce completely — this takes around 3 to 4 minutes and it matters. You’re burning off the alcohol while keeping the flavor behind it.

Cook the pasta. While the wine reduces, add the linguine to a large pot of well-salted boiling water. Cook to al dente and keep the pasta water — you’ll want it later.

Build the sauce properly. Add the tomato paste to the pan and fry it for a couple of minutes before moving on. This step sweetens the paste and takes the raw, sharp edge off it. Deglaze with the chicken stock, then pour in the heavy cream. Season with salt and pepper, bring the sauce to a gentle simmer, and lower the heat.

Bring everything together. Use tongs to transfer the cooked pasta directly from the pot into the pan — you’ll carry a little starchy water with it, which is fine and actually helpful. Toss to coat. Add the grated parmesan, fresh parsley, and the sliced chicken strips along with any juices that collected on the resting plate. Keep tossing, and add reserved pasta water a splash at a time if the sauce needs loosening.

Two Steps That Genuinely Matter

Frying the tomato paste. It can feel like an unnecessary step when the cream is about to go in anyway, but those two minutes in a dry pan mellow the acidity and round out the sauce. Skip it and the sauce has a sharper, slightly flat tomato flavor.

Letting the wine reduce fully. If you add the stock and cream before the wine has cooked down, the sauce can taste thin and faintly boozy. Give it the full 3 to 4 minutes and the background flavor it leaves behind is worth it.

About the White Wine

Use a dry white wine, not a sweet one. It doesn’t need to be expensive — just something you’d actually drink. The quantity is small but the contribution isn’t negligible. If you’d rather skip it, substitute with an equal amount of additional chicken stock and a small squeeze of lemon juice for acidity.

Storage and Reheating

This pasta keeps well in the fridge for up to two days in a sealed container. Reheat gently on the stovetop over low heat with a splash of cream or stock to revive the sauce. The microwave works too, just keep the heat low and stir halfway through so it heats evenly without drying out the chicken.

Freezing isn’t ideal here. The cream sauce tends to separate on thawing, and the chicken texture takes a hit. It’s genuinely best eaten fresh.

FAQ

Can I adjust the spice level?
Yes, easily. The cayenne in the marinade and the chilli flakes in the sauce are both adjustable. If you’re cautious, halve both amounts on your first cook, taste the finished sauce before adding pasta, and go from there.

What if I don’t have linguine?
Any long-cut pasta works well — spaghetti, tagliatelle, or fettuccine all hold this sauce nicely. Shorter shapes like penne also work if that’s what you have on hand. Just cook to al dente regardless of shape.

My sauce turned out too thick. How do I fix it?
Add the reserved pasta water a tablespoon at a time while tossing the pasta. The starch in it helps loosen the sauce without watering it down or breaking the cream.

Can I use chicken thighs instead of breast?
Yes. Boneless, skinless thighs work well and stay a little juicier. The cooking time may run slightly longer, so check the center before pulling them off the heat.

Once you’ve made this once, the timing becomes second nature. The chicken marinade takes two minutes, the sauce builds itself while the pasta cooks, and the whole thing lands on the table in under 45 minutes without any real stress. It’s a solid weeknight dinner that doesn’t eat like one.

Kendall Mercer

Spicy Chicken Pasta

This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It’s easy, creamy, hearty and delicious!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2

Course: Dinner, Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

Chicken
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
1 x 9oz/250g Chicken Breast brought close to room temp
Pasta
1 tbsp Butter
1 small Onion finely diced
1 tsp finely diced Garlic approx 1 large clove
1/2 tsp Chilli Flakes
6 x Sun Dried Tomatoes finely diced (~2oz/60g)
1/4 cup / 60ml Dry White Wine see notes
7 oz / 200g Linguine or other long cut pasta
2 tbsp Tomato Puree tomato paste in US
1/3 cup / 80ml Chicken Stock
2/3 cup / 160ml Heavy/Double Cream
1 oz / 30g Parmesan finely grated
1 tbsp finely diced Fresh Parsley
Salt & Pepper to taste

Equipment

Sharp Knife & Chopping Board
Small Pot/Bowl (for chicken marinade)
Large Pan & Wooden Spoon
Large Pot & Pasta Tongs
Fine Cheese Grater

Method

In a small bowl or ramekin, combine 2 tsp olive oil, 1/2 tsp smoked paprika & cayenne pepper and 1/4 tsp salt & black pepper.
Butterfly the chicken breast right the way through to make 2 even-sized breasts. Coat in the spicy marinade.
Add the chicken to a large pan over medium-high heat and fry for a few minutes on each side, or until lightly charred and just cooked through the centre (depending on thickness it may take slightly more or less time). Place to one side and when needed, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn the heat down to medium and melt in 1 tbsp butter, scraping off any flavour in the pan with your wooden spoon. Add the onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, 1/2 tsp chilli flakes and the sun-dried tomatoes and fry for a minute or so, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 3-4 minutes or so).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente.
Add 2 tbsp tomato puree to the pan. Fry for a couple of minutes (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper. Bring to a gentle simmer then lower the heat.
Use tongs to transfer the cooked pasta straight from the pot into the pan and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and the chicken strips (alongside any resting juices). Continue tossing, adding leftover starchy pasta water from the pot to thin out the sauce as needed.

Notes

a) How spicy is ‘spicy’? – It’s really difficult to measure this, as it’s so subjective. It’s got a definite kick, the kind that makes your tongue tingle. The heat is definitely there, but it doesn’t overpower the other flavours. If you like spice, I’d put this at a medium. But again, very difficult to say. If you’re at all wary, start off with less chilli flakes and adjust at the end.

B) Calories – shared between two with no extra parmesan or sides.