20 Delicious Spicy Chicken Pasta Recipes You Must Try

Spice up your dinner routine with these 20 irresistible spicy chicken pasta recipes—perfect for busy weeknights or cozy weekend feasts! Whether you crave creamy Alfredo with a kick, fiery Cajun flavors, or zesty buffalo-inspired twists, we’ve got a dish to set your taste buds dancing. Ready to turn up the heat? Dive in and discover your new favorite comfort food with a bold, flavorful punch!

Creamy Cajun Spicy Chicken Pasta

This rich and zesty pasta dish brings bold Cajun flavors to your weeknight dinner—creamy, spicy, and ready in under 30 minutes!

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 tbsp olive oil
• 1 tbsp butter
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (adjust for heat)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken strips and cook for 5–6 minutes until no longer pink. Season with 1/2 tbsp Cajun seasoning, salt, and black pepper. Remove and set aside.
3. In the same skillet, add bell pepper and sauté for 3 minutes until slightly softened. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in heavy cream, chicken broth, remaining 1/2 tbsp Cajun seasoning, smoked paprika, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet, add cooked pasta, and toss to coat. Stir in Parmesan cheese until melted and creamy.
6. Garnish with fresh parsley and serve immediately.

The magic here? The Cajun seasoning infuses every bite with smoky heat, while the creamy Parmesan sauce balances it perfectly—no bland bites!

Tip: For extra kick, add a dash of hot sauce with the cream.

Spicy Buffalo Chicken Pasta Bake

This creamy, zesty pasta bake packs all the bold flavors of buffalo wings into a comforting, crowd-pleasing casserole—perfect for game day or weeknight dinners.

Ingredients:

• 12 oz penne pasta
• 2 cups cooked shredded chicken
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ¾ cup hot sauce (like Frank’s RedHot)
• ½ cup ranch dressing
• ½ cup heavy cream
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ cup chopped green onions (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente; drain.
2. In a large saucepan, melt 4 tbsp butter over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant. Stir in ¾ cup hot sauce, ½ cup ranch dressing, ½ cup heavy cream, 1 tsp onion powder, ½ tsp smoked paprika, and ¼ tsp salt. Simmer for 3 minutes.
3. Add shredded chicken and cooked penne to the sauce, tossing to coat. Transfer to a greased 9×13-inch baking dish. Top evenly with 1 ½ cups cheddar and 1 cup mozzarella.
4. Bake for 20 minutes until bubbly and cheese is golden. Let rest 5 minutes, then garnish with ¼ cup green onions.

The magic here? The tangy hot sauce mellows into a velvety, cheesy sauce that clings to every noodle—no dry bites allowed!

Tip: For extra crunch, sprinkle crushed butter crackers or panko over the cheese before baking.

Garlic Parmesan Spicy Chicken Pasta

This creamy, garlicky pasta packs a punch with a hint of heat and a generous sprinkle of Parmesan—perfect for a quick weeknight dinner that feels indulgent.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 boneless, skinless chicken breasts, thinly sliced
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until golden and no longer pink. Remove and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring to combine. Simmer for 2–3 minutes until slightly thickened.
5. Stir in the Parmesan cheese, salt, and black pepper until smooth. Add the cooked pasta and chicken, tossing to coat evenly.
6. Garnish with parsley and extra Parmesan before serving.

The magic here? The red pepper flakes add just enough kick to balance the rich cream and nutty Parmesan—no bland bites!

Tip: For extra depth, swap half the heavy cream with chicken broth and a splash of white wine.

Spicy Thai Peanut Chicken Pasta

This creamy, nutty pasta packs a punch of Thai-inspired flavor—perfect for weeknights when you crave something bold but effortless.

Ingredients:

• 8 oz spaghetti or linguine
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha (adjust for spice)
• 1 tbsp lime juice
• 1/2 cup coconut milk
• 1/4 cup chopped cilantro (plus extra for garnish)
• 1/4 cup chopped peanuts

Instructions:

1. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat 1 tbsp vegetable oil. Sauté garlic for 30 seconds until fragrant. Whisk in peanut butter, soy sauce, honey, sriracha, lime juice, and coconut milk until smooth. Thin with reserved pasta water as needed.
4. Toss cooked pasta and chicken in the sauce. Stir in cilantro and simmer 2 minutes. Garnish with peanuts and extra cilantro.

The magic here? The sauce clings to every noodle, balancing sweet, spicy, and tangy in one slurp-worthy bite.

Tip: For extra crunch, add quick-pickled carrots or cucumbers on top!

Spicy Chicken Alfredo Pasta

This creamy, fiery twist on classic Alfredo packs a punch with tender chicken and a silky sauce that clings to every noodle—perfect for spice lovers who crave comfort food.

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5–6 minutes until no longer pink. Remove from skillet.
3. In the same skillet, add remaining 1 tbsp olive oil, minced garlic, and 1 tsp red pepper flakes. Sauté for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, stirring gently. Simmer for 2–3 minutes until slightly thickened.
5. Stir in 1/2 cup Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the sauce is smooth.
6. Return cooked chicken and pasta to the skillet, tossing to coat evenly. Garnish with 1/4 cup chopped parsley before serving.

The magic here? The red pepper flakes infuse the creamy sauce with a slow-building heat that keeps you coming back for more.

Tip: For extra richness, stir in a pat of butter with the Parmesan—it’ll make the sauce even silkier!

Spicy Chipotle Chicken Pasta

This smoky, creamy pasta packs a punch with just the right amount of heat—perfect for spicing up your weeknight dinner rotation.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp chipotle chili powder
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with 1 tsp salt and 1 tsp garlic powder, then cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Stir in 1 tbsp chipotle chili powder and cook for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, scraping up any browned bits. Simmer for 3 minutes until slightly thickened, then stir in the Parmesan until melted.
5. Return the chicken and pasta to the skillet, tossing to coat. Remove from heat and stir in the cilantro and lime juice.

The smoky chipotle and bright lime balance each other beautifully, while the creamy sauce clings perfectly to every noodle. Tip: For extra heat, add a diced jalapeño with the chipotle powder!

Spicy Lemon Garlic Chicken Pasta

This zesty pasta dish packs a punch with bold garlic, bright lemon, and a kick of heat—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 8 oz spaghetti
• 2 boneless, skinless chicken breasts, thinly sliced
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Cook spaghetti according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5–6 minutes until golden and no longer pink. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Stir in lemon juice, lemon zest, and reserved pasta water. Simmer for 2 minutes.
5. Return chicken and spaghetti to skillet. Toss with Parmesan and parsley until evenly coated.

The magic here? The starchy pasta water creates a glossy, restaurant-worthy sauce that clings to every noodle.

Tip: For extra heat, add an extra pinch of red pepper flakes with the Parmesan.

Spicy Chicken Pasta with Sun-Dried Tomatoes

This Spicy Chicken Pasta with Sun-Dried Tomatoes is a weeknight hero—bold flavors, creamy sauce, and just the right kick to wake up your taste buds.

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, thinly sliced
• 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes until golden and no longer pink. Transfer to a plate.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and 1/2 tsp red pepper flakes, sautéing for 30 seconds until fragrant.
4. Stir in the sun-dried tomatoes, then pour in the 1/2 cup heavy cream and simmer for 2 minutes.
5. Return the chicken to the skillet, add the cooked pasta, and toss to coat. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup fresh basil, stirring until the cheese melts.

The sun-dried tomatoes add a sweet-tangy depth that balances the heat, while the creamy sauce clings perfectly to every noodle. Tip: Reserve a splash of pasta water to thin the sauce if needed—it helps bind everything together!

Spicy Chicken Pesto Pasta

This creamy, spicy pesto pasta with tender chicken is a weeknight hero—packed with bold flavors and ready in under 30 minutes!

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1/4 cup olive oil, divided
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add penne and cook until al dente (about 9–10 minutes). Drain, reserving 1/2 cup pasta water.
2. Sauté the chicken: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp red pepper flakes. Cook for 5–6 minutes until golden and no longer pink.
3. Make the sauce: Reduce heat to medium. Pour in 1/2 cup heavy cream, 1/3 cup pesto, and 1/4 cup Parmesan. Stir until smooth, then simmer for 2 minutes. Add 1 tbsp lemon juice and toss in the drained pasta, thinning with reserved pasta water if needed.
4. Serve: Drizzle with remaining 2 tbsp olive oil, extra Parmesan, and an extra pinch of red pepper flakes if desired.

The magic here? The spicy kick from the pepper flakes balances the creamy pesto, while the lemon brightens every bite. Tip: For extra depth, toast the pasta in the skillet for 1 minute before adding the sauce.

Spicy Chicken and Mushroom Pasta

This creamy, fiery pasta is a weeknight hero—packed with tender chicken, earthy mushrooms, and just the right kick to wake up your taste buds.

Ingredients

• 8 oz fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, sliced into strips
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, add mushrooms and cook for 4 minutes until softened. Stir in garlic, red pepper flakes, and salt; cook for 30 seconds until fragrant.
4. Pour in heavy cream and simmer for 2 minutes. Add cooked pasta, chicken, and Parmesan, tossing to coat. Thin with reserved pasta water if needed.
5. Garnish with parsley and serve immediately.

The magic here? The red pepper flakes meld with the creamy sauce, creating a slow-building heat that keeps you coming back for more.

Tip: For extra depth, swap creminis for shiitakes or add a splash of lemon juice at the end.

Spicy Chicken Pasta Primavera

This vibrant pasta dish packs a punch with tender chicken, crisp veggies, and a creamy, spicy sauce—perfect for a weeknight dinner that feels anything but ordinary.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions:

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5–6 minutes until no longer pink. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the bell pepper and broccoli, sautéing for 4–5 minutes until crisp-tender. Stir in the minced garlic and 1 tsp red pepper flakes, cooking for 30 seconds until fragrant.
4. Pour in the heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2–3 minutes until slightly thickened. Stir in the Parmesan cheese until melted.
5. Return the cooked chicken and pasta to the skillet, tossing to coat evenly. Garnish with fresh basil before serving.

The creamy sauce clings beautifully to every noodle, while the red pepper flakes add just enough heat to keep things exciting. Tip: For extra richness, swap the heavy cream with half-and-half and a splash of chicken broth.

Spicy Chicken Pasta with Spinach and Artichokes

This creamy, zesty pasta dish packs a punch with tender chicken, vibrant greens, and a kick of heat—perfect for weeknights when you crave something bold but effortless.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
3. Add artichoke hearts and spinach to the skillet. Cook for 2–3 minutes, stirring, until spinach wilts.
4. Pour in heavy cream, Parmesan, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened. Toss with cooked pasta.

The magic here? The artichokes add a tangy bite that balances the creamy heat—no one will guess it’s this simple!

Tip: For extra richness, stir in a spoonful of cream cheese with the heavy cream.

Spicy Chicken Pasta Carbonara

This twist on classic carbonara packs a punch with tender chicken and a kick of red pepper flakes—perfect for when you crave comfort food with a little heat.

Ingredients:

• 8 oz spaghetti
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (plus extra for garnish)
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5–6 minutes until no longer pink. Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
3. In a bowl, whisk eggs, Parmesan, heavy cream, salt, and black pepper until smooth.
4. Reduce skillet heat to low. Add drained spaghetti to the chicken, then quickly pour in the egg mixture, tossing constantly for 1–2 minutes until creamy (use reserved pasta water if needed to loosen the sauce).
5. Garnish with parsley and extra red pepper flakes before serving.

The magic here? The eggs create a luxuriously silky sauce that clings to every noodle, while the red pepper flakes balance richness with a slow-building heat.

Tip: For extra crispy chicken, pat the strips dry with paper towels before cooking.

Spicy Chicken Pasta with Roasted Red Peppers

This creamy, smoky pasta packs a punch with tender chicken and sweet roasted peppers—perfect for a weeknight dinner that feels indulgent.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust for heat)
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup jarred roasted red peppers, drained and sliced
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Season chicken with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp cayenne. Cook for 5–6 minutes until golden and cooked through.
3. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and simmer for 2 minutes, stirring occasionally.
4. Stir in Parmesan until melted, then add roasted red peppers and cooked pasta. Toss to coat evenly and heat through (1–2 minutes).
5. Garnish with fresh parsley and serve immediately.

The magic here? The smoky-spicy chicken balances the sweet peppers and rich cream sauce—no one will guess it comes together in 30 minutes!

Tip: For extra depth, use the oil from the roasted pepper jar to sauté the garlic.

Spicy Chicken Pasta with Black Beans and Corn

This zesty pasta dish packs a punch with smoky spices, tender chicken, and pops of sweetness from corn—perfect for a quick weeknight dinner with a kick!

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1 lime, cut into wedges

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink. Sprinkle with smoked paprika (1 tsp), chili powder (1 tsp), garlic powder (1/2 tsp), and salt (1/2 tsp), stirring to coat.
3. Add black beans and corn to the skillet. Cook for 2–3 minutes until heated through.
4. Toss in the cooked pasta and cilantro, stirring to combine. Top with Monterey Jack cheese and let it melt slightly (about 1 minute).
5. Serve with lime wedges for squeezing over.

The smoky spices and bright lime balance the richness of the cheese, while the black beans add a hearty twist to classic pasta night.

Tip: For extra heat, add a diced jalapeño when cooking the chicken!

Spicy Chicken Pasta with Jalapeños and Cheddar

This creamy, fiery pasta dish is a weeknight hero—packed with tender chicken, melty cheddar, and just enough jalapeño heat to keep things exciting.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, diced
• 2 tbsp olive oil
• 1/2 cup diced jalapeños (seeds removed for milder heat)
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Stir in jalapeños, garlic, smoked paprika, salt, and black pepper; sauté for 1 minute until fragrant.
3. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and stir in cheddar cheese until melted and smooth.
4. Toss the cooked pasta in the sauce until evenly coated. Garnish with cilantro if desired.

The magic here? Smoked paprika deepens the spice while the cheddar tempers it—creating a sauce that’s bold but never overwhelming.

Tip: For extra kick, stir in 1/4 tsp cayenne pepper with the spices.

Spicy Chicken Pasta with Basil and Cherry Tomatoes

This vibrant pasta dish packs a punch with tender chicken, sweet tomatoes, and a spicy kick—perfect for weeknights when you crave bold flavors without the fuss.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. In the same skillet, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Add cherry tomatoes, salt, and black pepper. Cook for 3–4 minutes until tomatoes soften and release juices.
4. Return chicken to the skillet, along with cooked pasta and 1/4 cup of reserved pasta water. Toss to combine, adding more water if needed to loosen the sauce.
5. Remove from heat and stir in basil and Parmesan. Serve immediately.

The magic here? The juicy tomatoes melt into a light sauce, while the basil adds a fresh contrast to the spicy garlicky chicken—no heavy cream required!

Tip: For extra heat, add a pinch more red pepper flakes just before serving.

Spicy Chicken Pasta with Zucchini and Squash

This vibrant pasta dish packs a punch with tender chicken, crisp summer veggies, and a kick of heat—perfect for weeknights when you crave bold flavors without the fuss.

Ingredients:

• 8 oz penne pasta
• 2 tbsp olive oil, divided
• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook penne according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté zucchini, squash, and garlic for 4 minutes until slightly tender.
4. Stir in crushed red pepper flakes, smoked paprika, and salt. Return chicken to the skillet and toss to coat.
5. Add cooked pasta and 1/4 cup reserved pasta water, tossing until glossy. Sprinkle with Parmesan and parsley.

The smoky paprika and spicy red pepper flakes cling to every bite, while the Parmesan mellows the heat just enough to keep you coming back for more.

Tip: For extra creaminess, stir in a splash of heavy cream with the pasta water.

Spicy Chicken Pasta with Creamy Tomato Sauce

This hearty pasta dish packs a punch with tender chicken, a silky tomato-cream sauce, and just the right amount of heat—perfect for weeknights when you crave something bold and comforting.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 (15 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Fresh basil, torn (for garnish)

Instructions:

1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and 1 tsp red pepper flakes, stirring for 30 seconds until fragrant.
4. Pour in the crushed tomatoes, 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
5. Return the chicken to the skillet, along with the cooked pasta and 1/4 cup Parmesan. Toss to coat evenly and heat through for 2 minutes.
6. Garnish with fresh basil and extra Parmesan before serving.

The magic here is in the balance—the creamy tomato sauce tames the spice while letting the garlic and red pepper flakes shine. It’s a crowd-pleaser that feels indulgent without being heavy.

Tip: For extra richness, stir in a splash of reserved pasta water when combining the sauce and noodles.

Spicy Chicken Pasta with Caramelized Onions

This creamy, fiery pasta dish balances rich caramelized onions with a kick of heat—perfect for spice lovers who crave depth in every bite.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add onions and 1/2 tsp salt, stirring occasionally for 15–20 minutes until deeply golden and caramelized. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil over medium-high. Add chicken, remaining 1/2 tsp salt, and black pepper. Cook for 5–6 minutes until no longer pink. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
4. Reduce heat to low. Pour in heavy cream and Parmesan, stirring until the sauce thickens slightly, about 2 minutes. Toss in pasta and caramelized onions until evenly coated.
5. Garnish with parsley and serve immediately.

The magic here? Slow-cooked onions melt into the spicy cream sauce, creating a luxurious contrast with the tender chicken and al dente pasta.

Tip: For extra heat, add an extra pinch of red pepper flakes just before serving.

Conclusion

With 20 mouthwatering spicy chicken pasta recipes to choose from, there’s something here for every craving and skill level! Whether you’re in the mood for creamy, smoky, or extra fiery, these dishes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share this roundup with fellow pasta lovers on Pinterest. Happy cooking!