Spicy Chicken Spaghetti

This spicy chicken pasta has just the right amount of heat and heartiness. With juicy chicken and pasta tossed in a flavorful sauce, it’s easy to make and perfect for a quick lunch, a weeknight dinner, or whenever you’re craving something comforting and tasty.

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Course: Main Course

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: People

Calories: 472.4kcal

Author: Liora

Ingredients

Pasta:

12 oz spaghetti or any long-cut pasta you love

Chicken Marinade:

1 tbsp olive oil
1 tsp smoked paprika
½ tsp cayenne pepper adjust to your heat preference
Salt and pepper to taste
2 chicken breasts cut into bite-size pieces, let them sit out until room temp

Sauce Base:

2 tbsp olive oil
1 small onion finely chopped
½ tsp red pepper flakes
3 garlic cloves minced
½ tsp fresh grated ginger
4 medium tomatoes finely diced
2 tbsp tomato paste
½ cup chicken broth
1 tbsp fresh parsley chopped
Salt and pepper to your liking

Instructions

Bring a big pot of salted water to a boil. Drop in the pasta and cook until al dente—about 10-12 minutes. Drain, but save a bit of that pasta water (you might need it later to loosen up the sauce).
In a bowl, mix together olive oil, paprika, cayenne, salt, and pepper. Toss the chicken pieces in and make sure they’re coated all over.
In a skillet over medium-high heat, add 2 tbsp olive oil. Add the marinated chicken and sauté for about 5 minutes, turning so all sides get golden brown. Once done, remove and set aside.
Using the same skillet, toss in your onions and sauté for 2-3 minutes. Stir in red pepper flakes, garlic, and ginger. Add in your diced tomatoes and tomato paste—let that cook down on medium-low for 5 minutes.
Pour in the chicken broth to deglaze the pan. Season with a bit more salt and pepper if needed.
Return the chicken to the skillet, then add the cooked pasta. Mix well and let everything heat through for about 3 minutes. Add a splash or two of the reserved pasta water if the sauce needs thinning.
Top with fresh parsley—and a sprinkle of parmesan if you’re feeling cheesy.

Notes

Spice level is totally up to you—start light and add more heat later if needed.
Don’t overcook the pasta; a little chew makes a big difference.
Let the dish sit for a few minutes before serving so the sauce thickens and the flavors come together.
For best results, store leftovers in the fridge—not the freezer.
Make your sauce from scratch whenever possible—it really boosts the flavor.
Be gentle with the chicken. Cook it just until it’s no longer pink so it stays juicy.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition