How can I make this dish less spicy if I have a low heat tolerance?

Absolutely! Simply reduce the amount of chili flakes and cayenne pepper, or even skip them if you’re especially sensitive. You can always start with a little, then stir in more at the end after taste-testing.

Can I substitute the chicken with another protein?

Yes! Shrimp, salmon, cooked sausage, or even tofu all work wonderfully as substitutes. Just adjust cooking times so your chosen protein is cooked through but still tender.

What kind of white wine is best in this recipe?

Always opt for a dry white wine. Pinot Grigio, Sauvignon Blanc, or even a dry Chardonnay work great. Avoid sweet varieties, as you want the brightness without extra sugar.

Do I have to use sun-dried tomatoes?

While sun-dried tomatoes add intense flavor, you can swap in a handful of cherry tomatoes for a fresher note, or simply omit them for a smoother sauce. The recipe is flexible—don't be afraid to experiment with what you have.

Spicy Chicken Pasta Recipe

Name: Spicy Chicken Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 2 tsp Olive Oil; 1/2 tsp Smoked Paprika; 1/2 tsp Cayenne Pepper; 1/4 tsp Salt; 1/4 tsp Black Pepper; 1 x 9oz/250g Chicken Breast, brought close to room temp; 1 tbsp Butter; 1 small Onion, finely diced; 1 tsp finely diced Garlic (approx 1 large clove); 1/2 tsp Chilli Flakes; 6 Sun Dried Tomatoes, finely diced (~2oz/60g); 1/4 cup / 60ml Dry White Wine (or substitute with chicken stock); 7oz / 200g Linguine (or other long cut pasta); 2 tbsp Tomato Puree (tomato paste in US); 1/3 cup / 80ml Chicken Stock; 2/3 cup / 160ml Heavy/Double Cream; 1 oz / 30g Parmesan, finely grated; 1 tbsp finely diced Fresh Parsley; Salt & Pepper, to taste

Description

This Spicy Chicken Pasta recipe features tender, flavorful strips of chicken breast tossed in a creamy, spicy tomato sauce with sun-dried tomatoes, aromatic garlic, and a hint of dry white wine. Finished with freshly grated Parmesan and vibrant parsley, it comes together in just 40 minutes for a deliciously satisfying main course that balances heat with rich, comforting flavors.

Ingredients

Scale

For the Chicken

2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
1 x 9oz/250g Chicken Breast, brought close to room temp

For the Pasta

1 tbsp Butter
1 small Onion, finely diced
1 tsp finely diced Garlic (approx 1 large clove)
1/2 tsp Chilli Flakes
6 Sun Dried Tomatoes, finely diced (~2oz/60g)
1/4 cup / 60ml Dry White Wine (or substitute with chicken stock)
7oz / 200g Linguine (or other long cut pasta)
2 tbsp Tomato Puree (tomato paste in US)
1/3 cup / 80ml Chicken Stock
2/3 cup / 160ml Heavy/Double Cream
1 oz / 30g Parmesan, finely grated
1 tbsp finely diced Fresh Parsley
Salt & Pepper, to taste

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Instructions

Prepare the Spicy Marinade: In a small bowl or ramekin, combine the olive oil, smoked paprika, cayenne pepper, salt, and black pepper to make an even mixture for seasoning the chicken.
Prep and Marinate the Chicken: Butterfly the chicken breast entirely to create two even pieces. Coat both pieces in the spicy marinade, ensuring they are well-covered on all sides.
Cook the Chicken: In a large pan over medium-high heat, fry the marinated chicken breasts for a few minutes on each side until lightly charred and just cooked through (time will vary based on thickness). Once done, transfer the chicken to a plate and, when cool enough, slice into thin strips against the grain at a slight angle.
Start the Sauce Base: Reduce the heat to medium, melt the butter in the same pan, and scrape any flavorful bits from the pan with a wooden spoon. Add the finely diced onion and cook until it softens and develops some color. Stir in garlic, chili flakes, and sun-dried tomatoes, frying for about a minute.
Add Wine and Reduce: Pour in the dry white wine and allow it to fully reduce, letting the alcohol evaporate. This should take about 3-4 minutes and will add depth to the sauce.
Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, as per package instructions.
Build the Creamy Sauce: To the sauce, add tomato puree and fry for a couple of minutes to sweeten it. Deglaze with chicken stock, pour in the heavy cream, and season with salt and pepper. Bring everything to a gentle simmer before lowering the heat.
Toss Pasta and Finish: Use tongs to transfer the cooked pasta directly from the boiling water into the sauce pan. Toss to coat evenly. Add the grated Parmesan, chopped parsley, and sliced chicken (including any juices). Continue tossing, adding a little reserved pasta water if the sauce needs thinning, until everything is well incorporated.

Notes

Spice Level: The pasta has a noticeable kick but doesn’t overpower the other flavors. Adjust the chili flakes up or down to taste.
White Wine Substitute: Use chicken stock if you prefer not to use wine. The flavor profile will shift slightly but remain delicious.
Serving Size: Recipe serves two hearty portions. To scale up for a family, multiply the ingredient amounts and adjust the spice as preferred.
Recommended Sides: Pair with Roasted Garlic Bread or Cheese Pesto Garlic Bread for a complete meal.
Sister Recipe: Try the Spicy Salmon Pasta for a seafood twist.

Nutrition

Serving Size: 1/2 recipe (approx. 1 plate)
Calories: 766
Sugar: 7.78g
Sodium: 746mg
Fat: 46.73g
Saturated Fat: 24.59g
Unsaturated Fat: 18.31g
Trans Fat: 0.135g
Carbohydrates: 43.47g
Fiber: 6.9g
Protein: 39.47g
Cholesterol: 221mg