Best Spicy Chicken Pasta Recipes

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S)

Steps:

• Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
• Add butter to a large sauté pan on medium heat.
• Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
• Saute mixture until shrimp and mushrooms are cooked.
• Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
• Meanwhile, cook pasta al dente according to package directions; drain excess water.
• Toss cooked pasta with contents of sauté pan. Serve.

SIMPLE SPICY CHICKEN PASTA

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

TEENA'S SPICY PESTO CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

PASTA WITH SPICY CHICKEN LIVERS

Steps:

• Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
• Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
• Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
• Add the chicken livers and heat through.
• Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
• Decorate with grated cheese and parsley.

SPICY AND CREAMY CHICKEN PASTA

Steps:

• Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
• Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

SPICY CHICKEN PASTA

Steps:

• In a large pot of boiling salted water, cook penne until al dente, adding chicken during last 2 minutes of cooking. Reserve 1/4 cup pasta water. Drain pasta and chicken; return to pot.
• To pot, add tomato, tomato paste, garlic, oil, red-pepper flakes, and spinach; season with salt. Cook over medium, tossing, until spinach is barely wilted, about 1 minute. Remove pot from heat; stir in lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt, if necessary, and serve immediately.

SPICY CAJUN CHICKEN PASTA

Steps:

• Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black.
• While the veggies are cooking, cut the chicken breast into bite size pieces.
• Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink.
• When the vegetables are softened or blackened to your liking, add the chicken to the pan.
• Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat.
• While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.

SPICY CHICKEN AND BOW TIE PASTA SALAD

Steps:

• Cook pasta as directed on package. Drain. Rinse with cold water to cool; drain well.
• Meanwhile, in large serving bowl, combine mayonnaise and green chiles; mix well. Add chicken, tomatoes, bell pepper and cheese.
• Add cooked pasta to chicken mixture; toss gently to coat. Serve immediately, or cover and refrigerate until serving time. Sprinkle with green onions.

SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE

Steps:

• Boil water for pasta and salt water prior to adding pasta.
• Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
• Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
• Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
• Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
• Add cream to broth and garlic.
• Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
• Add chicken and cooked pasta into sauce mixture.
• Add parmesan cheese and stir until well blended.
• Leave to thicken slightly on medium heat for about 5-10 minutes.
• Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
• The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!

SPICY THAI CHICKEN PASTA

Steps:

• Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
• Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
• In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
• Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
• Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
• Soak skewers in water for at least 10 minutes.
• Remove chicken from marinade and weave onto skewers; discard marinade.
• Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
• Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
• Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
• Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
• Place pasta on large platter.
• Top with skewers of cooked chicken.

CROCK POT SPICY CAJUN CHICKEN PASTA

Steps:

• 1. For the Crock Pot: Mix the spices together and sprinkle it on top of all the other ingredients that are listed for the Crock Pot. I cooked this for 6 hours. When it is done - just shred the chicken in the pot. NOTE - the butter will rise to the top but don't worry it will all blend together in the end.
• 2. After your chicken is done, prepare pasta per package directions and drain.
• 3. While the pasta is cooking, get a skillet heated with butter. Slice the red pepper into thin slices, the same for the mushrooms. Cut the green onions on the diagonal - they should be about 2 inches long or so. Then add them to your skillet. Cook these about 3 or 4 minutes - but not too long! You want them to be still slightly firm, then remove from skillet using a slotted spoon.
• 4. In the remaining butter in skillet pour your heavy cream and stir on about medium-high heat. Just til the sauce coats the spoon. Then add a pinch of salt and pepper to the sauce. Pour it into your Crock Pot with your chicken and its sauce.
• 5. Add your vegetables and your pasta. Stir it to mix all together. Serve with either some Parmesan cheese or leave the Tony Chachere's shaker on the table for people to choose if they want a little more spice to it. Enjoy!

SPICY CAJUN CHICKEN & PASTA

Steps:

• Heat olive oil & butter in a skillet over medium-high heat.
• Generously season one side of each chicken breast with Cajun Seasoning, garlic powder and black pepper.
• Place chicken in skillet then season the other side.
• While chicken is cooking prepare pasta according to package directions.
• When chicken is cooked through and browned on both sides, remove to platter, cover and keep warm.
• Reduce heat to low. Add cream cheese to pad drippings, add half-and-half. Amount of cream cheese and half-and-half will vary depending on desired consistency and spiciness. Stir to melt cream cheese - do not boil.
• Serve sauce over cooked pasta. Top with sliced chicken and shredded cheese.

SPICY CHICKEN AND BLACK BEAN PASTA

Steps:

• Heat oil in a large skillet and add chicken, chili powder, cumin and garlic powder.
• Saute until chicken is cooked through.
• Remove chicken and set aside.
• Return skillet to heat and lightly saute jalapenos and green onions.
• Stir in black beans and tomatoes to heat them.
• Add chicken and pasta.
• Remove from heat and toss with cheese and cilantro.

STEAK AND ALE'S SPICY CHICKEN PASTA

Steps:

• To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat.
• Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200°F The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.
• Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached.
• Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.
• Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve.

SPICY SONORA CHICKEN & PASTA

Steps:

• Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
• Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
• Top with the diced tomatoes & serve hot.

SPICY ASIAN CHICKEN PASTA

Steps:

• Heat 2 T oil in a large saucepan over medium heat.
• Add garlic and jalapeno.
• saute 3 minutes until tender but not brown.
• Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
• Whisk until smooth and bring to a simmer.
• Remove from heat.
• Season with salt and pepper.
• This sauce can be made well in advance, covered and refrigerated.
• Heat remaining 1 T oil in a large skillet over medium high heat.
• Add bell pepper, mushrooms, and green onions.
• Saute 3 minutes.
• Add chicken and saute until cooked through,about 3 more minutes.
• Add sauce.
• Simmer until heated.
• Cook linguine in a large pot of boiling, salted water until al dente.
• Drain.
• Pour heated sauce over pasta and toss to coat well.
• Divide among plates and serve.

SPICY CHEESY MEXICAN CHICKEN & PASTA SKILLET

Steps:

• Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until lightly browned.
• Stir in water and salsa. Bring to boil. Stir in macaroni; cover. Simmer on medium heat 10 min. or until macaroni is tender, stirring after 5 min.
• Add corn, cumin, chili powder, garlic powder and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.

CHICKEN ON PASTA WITH SPICY ASIAN - STYLE SAUCE

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
• In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce.
• Cook linguine until tender, but still firm. Drain.
• Bring sauce to a simmer. Pour over pasta and toss well.

SPICY CHICKEN AND BROCCOLI WITH SQUASH PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place chicken thighs and sausage links on the baking sheet. Season chicken lightly with salt and pepper.
• Bake in the preheated oven until chicken is no longer pink in the center, about 25 minutes. Cool until easily handled, 5 to 10 minutes. Pull chicken apart. Slice sausage links.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli; cook and stir for 3 minutes. Stir in tomatoes, cherry peppers, jalapeno pepper, and garlic; cook until tomatoes soften, about 3 minutes. Stir in chicken and sausage slices.
• Cut yellow squash into noodles using a spiralizer. Add to the skillet. Drizzle remaining 1 tablespoon olive oil over squash; toss with tongs until heated through, about 1 minute. Season with salt, pepper, and Italian seasoning. Melt butter on top.

HOT AND SPICY CHICKEN PESTO AND PASTA

Steps:

• Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
• Mix waer, pesto, cornstarch, chili puree and contents of seasoning packet; set aside.
• Heat oil in 12 inch skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
• Stir in pesto mixture. Boil and stir 1 minute. Add noodles; toss to coat.