Spicy Chicken Pasta

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Ingredients you need

Protein: I’ve utilized chicken breast in this recipe, but feel free to substitute it with chicken thigh, prawns, or meatballs. Simply season the chicken with salt and freshly ground black pepper, then sauté it for a few minutes.

Pasta: Choose any of your favorite pasta noodles, whether dried or fresh. Cook the pasta following the packet instructions, making sure not to overcook it, as it needs to be tossed with the tomato sauce.

Italian herbs seasonings: The typical Italian herbs seasoning mix includes dried rosemary, thyme, basil, oregano, marjoram, and sage.

Tomato passata: This is strained, uncooked raw tomatoes in a puree texture, widely available in supermarkets and grocery stores. If you cannot find tomato passata in your area, you can use finely chopped tinned tomatoes or skinned, deseeded fresh tomatoes.

Cheese: Enhance the dish with classic pasta cheese such as Parmesan (Parmigiano-Reggiano) or your preferred choice of freshly grated cheese.

Dried chili flakes: Introduce a teaspoon of crushed chili flakes for an added kick of heat.

How to make Spicy Chicken Pasta

  1. Cook the pasta by boiling it in salted water following the packet instructions. Save 1 cup of pasta water for later use. Drain the pasta and set it aside. While the pasta is cooking, you can prepare the chicken and tomato sauce.
  2. Stir-fry the chicken by heating a pan over medium heat, drizzling olive oil, and cooking the chicken strips for 2-3 minutes until they are lightly browned. Remove the chicken from the pan and set it aside.
  3. Create the tomato sauce in the same pan by adding a bit more olive oil, sautéing chopped garlic for a few seconds, followed by cooking the onions until soft and tender. Add chili flakes and stir for a few seconds.
  4. Then, introduce the tomato passata, Italian herbs mix, salt, black pepper, and a chicken stock cube. Pour in the reserved pasta water, stir well, and bring it to a simmer.
  5. Combine the cooked pasta with the chicken strips, mixing them into the tomato sauce. Sprinkle grated cheese and finely chopped parsley, and stir thoroughly. Turn off the heat and transfer the mixture to a serving plate.
  6. To serve, top it with freshly grated Parmesan cheese and finely chopped parsley.

Ingredients variations

  • I opted for spaghetti noodles in this recipe, but feel free to substitute them with penne, fusilli, linguine, or tagliatelle—most pasta varieties pair well with this dish.
  • For a less saucy option, consider using sun-dried tomatoes in place of tomato passata.
  • Instead of dried chili flakes, you can introduce cajun seasoning mix for a robust spicy flavor, featuring cayenne pepper, paprika, garlic, onion, and herbs.
  • To create a milder or kid-friendly version, simply omit the dried chili flakes.
  • In case you don’t have an Italian herbs seasoning mix, you can easily include dried oregano, basil, and thyme.

Cooking Tips

  • Remember to include salt in the boiling water for the pasta. The addition of salt allows the pasta to season itself.
  • Set aside one cup of starchy pasta boiling water to incorporate into the tomato sauce later. This not only aids in thickening the sauce but also helps bind the pasta and sauce together.

Spicy Chicken Pasta

Experience the bold and vibrant flavors of this speedy and effortless spicy chicken pasta! This delectable dish features the finest chicken pasta, boasting a hint of chili and a delightful tomato sauce. Perfect for a family dinner, it’s ready to enjoy in just 20 minutes!

Cuisine: English, Italian

Prep Time: 5minutes minutes

Cook Time: 20minutes minutes

Servings: 2

Calories: 712kcal

Author: Vergina

Ingredients

  • ▢300 g Chicken breast About 10.5oz, Boneless skinless chicken thigh/breast cut into thin strips
  • ▢¼ tsp Salt
  • ▢¼ tsp Black pepper

Pasta & Tomato Sauce

  • ▢150 g Spaghetti Any dried/fresh pasta, penne, fusilli, or linguine ( about 5.5 oz)
  • ▢3-4 cloves Garlic Finely chopped/minced
  • ▢½ Brown onion Finely chopped
  • ▢1 tsp Crushed chillies Dried red chilli flakes
  • ▢350 g Tomato passata About 12oz
  • ▢1 tbsp Italian herbs Dried Italian herbs mix or oregano
  • ▢2-3 tbsp Extra virgin olive oil
  • ▢1 Chicken stock cube Or vegetable stock cube ( see details in note )
  • ▢Salt to taste
  • ▢Pepper to taste
  • ▢20 g Parmigiano-Reggiano about 0.7oz, Freshly grated
  • ▢1-2 tbsp Parsley Finely chopped

Instructions

  • Season the boiling water with 1-2 teaspoons of salt and cook the spaghetti or pasta according to the package instructions. Reserve 1 cup of pasta boiling water for later use. Meanwhile, as the pasta is cooking, you can prepare the chicken and tomato sauce.
  • Heat a pan over medium heat, drizzle 2 tablespoons of olive oil, and stir-fry the chicken strips for 2-3 minutes until they are slightly brown. Remove the chicken from the pan and set it aside.
  • In the same pan, add more oil and sauté the garlic for a few seconds until it becomes fragrant. Add the onions and cook until they are soft and translucent. Introduce dried chili flakes and stir for a few seconds.
  • Add the tomato passata, ½ cup of pasta water, Italian herbs, salt, pepper, and a chicken stock cube to the pan. Stir well and bring it to a simmer.
  • Combine the cooked pasta and chicken strips with the tomato sauce. Sprinkle grated cheese and chopped parsley, then stir thoroughly.
  • Turn off the heat and transfer the mixture to a serving plate. Garnish with additional grated cheese and chopped parsley.