This Spicy Chicken Pasta fettuccine is a healthy and quick recipe perfect for busy weeknights, with tender chicken and just the right level of spice to awaken your taste buds! This cajun inspired pasta dish comes together in only 30 minutes and may be your new favorite pasta recipe.
If you love my Tuna Pesto Pasta and Pink Sauce Pasta recipes, this recipe will also be a winner! All of my pasta recipes are simple and quick to make, and this one makes a great recipe for a date night or weeknight family dinner.
Jump to:
- Why you'll love this recipe
- Recipe ingredients
- Ingredient notes
- How to make Spicy Chicken Pasta step by step
- Expert tips for making this pasta perfectly
- How do you store spicy chicken pasta?
- Variations and substitutions
- Frequently asked questions
- Other pasta recipes you’ll love
- Easy Spicy Chicken Pasta
- Questions & Reviews
Why you'll love this recipe
I love anything that is mildly spicy, with chicken and includes a carb; in this case, pasta! This pasta has the perfect amount of spiciness, while still being able to taste all the delicious flavors of the sauteed onions and garlic, chicken and other savory spices added to the recipe. This pasta features just a bit of tomato flavor, from the tomato paste too.
- It’s an easy weeknight dinner pasta recipe you can make in only 30 minutes!
- It is totally gluten-free and dairy free!
- Such a great meal to serve a crowd!
- Only requires a few simple pantry ingredients.
- It is not only spicy, but also flavorful!
- Fun new recipe to make at home for a date night!
Recipe ingredients
You’ll need the following ingredients to make this delicious Spicy Chicken Pasta dish:
Ingredient notes
Fettuccine (or pasta of choice): I like to use gluten free Fettuccine, by the Jovial brand, since it cooks perfectly every time and tastes the most similar to regular wheat pasta. A Penne Pasta or Spaghetti will work perfectly too.
Red Pepper Flakes: Red pepper flakes add the perfect kick of spice to this pasta recipe, making it spicy but bearable for the spice novice. You can reduce the amount of red pepper flakes in this recipe or omit them if you’re scared of spicy food.
Boneless Skinless Chicken Breasts: In this recipe we roast the chicken in the oven in a simple oil and spice mixture that gives it an excellent spicy flavor. You can also use boneless skinless chicken thighs if you prefer!
Fresh garlic: Lots of garlic is important in nearly all dishes, in my humble opinion. I like to chop 8 cloves of garlic, but you can add more or less!
Coconut Milk: I use coconut milk in this recipe so it remains dairy free. Whether you use coconut milk or full-fat oat milk, it will give you a perfectly creamy sauce texture that adds richness to the recipe.
Garlic powder, chili powder, smoked paprika, onion powder, parsley, cilantro, chicken broth, vegan butter, kosher salt and black pepper are added to balance out the flavors of the dish too.
How to make Spicy Chicken Pasta step by step
Here are some quick visual instructions with a brief explanation. Be sure to read through the full instructions with exact ingredient measurements & steps in the recipe card below!
Step 1: Make the spicy chicken breast first! Begin with slicing the chicken breast in half lengthwise so the pieces are thinner. Then, add them to a bowl with olive oil, salt, pepper, paprika, chili powder, garlic chili sauce, garlic powder and onion powder. Mush everything together so the chicken is well coated.
Step 2: Place the seasoned raw chicken onto a baking sheet lined with foil. Bake in the oven at 400 degrees F until cooked through.
Step 3: Once chicken is cooked and somewhat cooled, slice into thin strips that will later be added to the pasta recipe.
Step 4: Cook the pasta according to package directions, stirring often to prevent the pasta pieces from sticking to each other. Be sure to reserve ½ cup pasta water for later. Strain the pasta once fully cooked, but no need to rinse. I like to cook the pasta almost all the way through, just past the al dente stage.
Step 5: In a large skillet with high sides, you’ll saute the onions in oil and vegan butter. Once cooked through a bit, add the garlic and red pepper flakes cooking just until fragrant. Mix in all the spices and the tomato paste.
Step 6: Next, add the coconut milk and chicken or vegetable broth. Simmer over a medium heat.
Step 7: Simmer the sauce for 5 minutes until it’s a bit thickened and looks creamy.
Step 8: Add everything to the pot, including the cooked pasta, sliced chicken, cilantro and parsley. And don’t forget that ½ cup pasta water! Cook for just a few minutes until the sauce coats the pasta.
Expert tips for making this pasta perfectly
- Salt your pasta water! It’s super important to generously salt the pasta water so that your pasta is flavorful.
- Reserve ½ cup of the pasta cooking water before straining the pasta. You will add it back into the pasta at the end of the recipe!
- Be sure not to overcook the pasta! We want the pasta to remain in-tact, and sometimes it cooks a bit when it’s sitting in the warm sauce.
- You can add more or less red pepper flakes depending on how spicy you like the pasta.
- Customize the pasta sauce to your liking! There are many ingredients you can swap, whether that be using gluten free & dairy free ingredients, or simply swapping the parsley for basil. Be creative with it!
- Make your pasta even creamier by mixing in ¼ cup vegan parmesan cheese or doubling the sauce recipe all together.
- Use 1-2 tablespoons of Cajun seasoning instead of all the spices I’ve listed in the recipe! Just add the red pepper flakes for the heat factor.
How do you store spicy chicken pasta?
- Storage: This pasta stores best in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat the pasta, either microwave a single portion for 1-2 minutes or you can place it in a pot on the stovetop with 1-2 tablespoon water, cover the pot and cook for 8-10 minutes on medium-low (mixing occasionally). If the sauce isn’t as creamy after reheating, stir in a tablespoon or two of coconut milk or cream.
- Freezing: I personally would not recommend freezing this pasta dish since it will likely become mushy when defrosting it.
Variations and substitutions
- You can use any pasta shape you like best for this easy pasta recipe. I used gluten-free brown rice fettuccine pasta but any type of pasta will work perfectly.
- Add vegetables to the pasta! This pasta dish is essentially veggie-less, but you can add roasted broccoli, zucchini or anything else. Even add a pint of cherry tomatoes to the sauce and cook until they burst to make this a creamy tomato sauce.
- Don’t eat chicken? Feel free to leave out the chicken or substitute with mushrooms or salmon!
- I use garlic chili sauce to make the chicken spicy, but you can substitute with cayenne pepper or chilli flakes.
Frequently asked questions
A bright and crisp salad such as Strawberry Spinach Salad or Broccoli Crunch Salad would make a perfect pairing with this pasta. Garlic bread would also make an excellent side to this pasta recipe.
You can even make this pasta recipe as a dinner for two and serve it with an easy, yet fancy dessert such as my Gluten Free Chocolate Lava Cakes.
Everyone has a different spice level tolerance, so it’s hard to predict what you will find to taste spicy. I’d say this pasta recipe is a mild spice level. If you like Frank’s or Cholula hot sauce, this is a similar spice level. If you prefer barely any spice, reduce the amount of red pepper sauce. If you are spice obsessed, increase the amount of red pepper flakes by an additional ½ to 1 teaspoon.
This sauce is not the creamiest of sauces to begin with. It coats the pasta perfectly and is delicious but not overly creamy. To make this sauce creamier, you can either grate in some vegan parmesan cheese, 4 ounces dairy free cream cheese, increase the coconut milk by ½ cup more, or simply double the sauce recipe.
Other pasta recipes you’ll love
Here are some more easy pasta recipes that I think you’ll love!
Easy Spicy Chicken Pasta
Equipment
- 1 large pot to cook pasta
- 1 large skillet to make the sauce
- 1 mixing spoon
- 1 cutting board
- 1 sharp knife
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken breasts about 3 breast
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt I use Diamond Crystals
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon garlic chili sauce (or ½ teaspoon cayenne powder)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Pasta
- 12 ounce box pasta fettuccine or penne (gluten free)
- 1 tablespoon extra virgin olive oil
- 2 tablespoon unsalted vegan butter
- 1 medium onion quartered and cut into ½” slices
- 8 garlic cloves roughly chopped
- 1 teaspoon red pepper flakes
- 2 teaspoon tomato paste
- 2 teaspoon kosher salt I use Diamond Crystals
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅓ cup vegetable or chicken broth
- ⅔ cup canned coconut milk the full fat version, stirred
- ⅓ cup finely chopped parsley (½ ounce)
- ⅓ cup finely chopped cilantro (½ ounce)
Instructions
Make the chicken
- Preheat the oven to 400°F and make sure the rack is in the center position in the oven. Line a baking sheet with foil. Grease the foil with oil or cooking spray. Set aside.
- Pat chicken with a paper towel.
- Trim any excess fat off the chicken pieces. If your chicken breasts have the tenders attached, carefully cut them off. Then, cut each chicken breast in half lengthwise so they’re split into 2 pieces. Place tenders and cut chicken halves into a large bowl.
- Add the oil and spices to the bowl of chicken. Use your hands to rub everything together until the chicken is coated.
- Place the spiced chicken onto the baking sheet in an even layer and bake in the center rack of the oven for 20-22 minutes, until the chicken reaches around 175°F to 195°F.
- When the chicken is ready, allow it to cool for 8-10 minutes before slicing into ½" strips.
Make the Pasta
- Fill a large pot with water and 1 tablespoon salt. Add pasta to the pot, stir and cook pasta according to package directions until al dente. Reserve ½ cup pasta cooking water for later. Strain the pasta. No need to rinse. Set aside.
- In a large skillet with high sides, add the oil, butter and onion. Saute over medium-high heat for about 8 minutes until translucent. Add the garlic and red pepper flakes, cooking 2 minutes until fragrant.
- Next, mix in the tomato paste, salt, pepper, paprika, chili powder and onion powder. Cook for 2 minutes.
- Stir in the broth and coconut milk. Simmer the sauce for 5 minutes until thickened. Give it a mix at the end.
- Keep the sauce on a low flame. Add the pasta, ½ cup reserved pasta cooking water, cooked chicken strips, parsley and cilantro to the pot of sauce and mix together. Cook 1-2 minutes as you toss the pasta to coat it in the sauce. I like to use kitchen tongs to toss everything together.
Notes
- When using canned coconut milk in a recipe, be sure to stir it before measuring so the liquids and solids become evenly distributed. Then, measure the coconut milk for the recipe.
- You can use any shaped pasta in the recipe. I love spaghetti or fettuccine here, but any will work!
- If you are vegan or vegetarian, you can substitute the chicken with hearty mushrooms or salmon.
- If you don't have garlic chili sauce (for the chicken), you can substitute with cayenne pepper or red pepper flakes.
Nutrition
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Richard says
Outstanding!!!!