Aside from the mouth-watering flavors that keep you coming back for more, this one-pot spicy chicken pasta recipe is ready in just 30 minutes!
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Who doesn't like chicken in a cream sauce? The combination of spicy creaminess blended with parmesan cheese and sundried tomatoes ranks high!
This fast, one-pot recipe is a favorite. In fact, it's probably one of the most popular in the world since it went viral on TikTok rebranded as "Marry Me Chicken." I've adjusted the recipe in only two respects, but those two small changes result in an even richer sauce with more developed flavor. Hubby and I believe it beats the original, hands down.
I like to serve it with my easy garlic bread to soak up sauce. And if you're hungry for even more creamy, spicy pasta recipes, try my Nicaragua Creamy Jalapeno Chicken over your favorite pasta, and this chipotle-spiced Shrimp in Spicy Alfredo Sauce with Penne Pasta.
It's actually a Tuscan cuisine recipe, and it's sure to be a crowd pleaser. You can easily adjust the heat from the crushed red pepper flakes up or down to suit your family's taste.
How to make Creamy, Spicy Chicken Pasta (Marry Me Chicken)
Ingredients
- Chicken breasts
- Olive oil and oil from the sundried tomatoes jar
- Butter
- Flour
- Chicken bone broth
- Parmesan cheese
- Sundried tomatoes
- Dried basil and oregano
- Crushed red pepper flakes
- Salt and pepper
- Crushed garlic
- Heavy cream
- Fresh basil
Instructions
Slice chicken breasts and season with salt and pepper.
Brown the breasts and set aside.
Sauté the garlic and spices
Add the broth and deglaze, then add the cream, then the parmesan, sundried tomatoes and basil.
Return the chicken to the pan and finish cooking, then serve over pasta.
That's all there is to it! So simple, yet so delicious and satisfying. You'll come back to this recipe many times, I guarantee.
More great pasta dishes to try
📖 Recipe
Creamy, Spicy Chicken Pasta
Ingredients
- 3 large chicken breasts boneless, skinless, sliced lengthwise into cutlets
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 tablespoon1 olive oil
- 1 tablespoon oil from the sundried tomatoes jar
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon crushed red pepper flakes adjust up or down to your heat level preference
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup chicken bone broth or chicken stock
- 1 cup heavy cream
- ⅔ cup grated parmesan cheese
- ⅓ cup sundried tomatoes chopped
- 2 tablespoons chopped fresh basil leaves divided
Instructions
- Put a large pot of water on to boil, for the pasta (I like to use fettucine).
- Slice the chicken breasts in half lengthwise to create cutlets. Blot them with a paper towel to remove excess moisture, then season with salt and pepper on both sides.
- On medium-low, heat the two oil and butter in a large saucepan.
- Place the flour and the chicken breasts in a zip-closure plastic bag, seal it and shake the contents to coat the chicken evenly. Shake off excess.
- Add the chicken to the saucepan and brown it on both sides, taking care not to crowd the chicken. Brown them on both sides and cook through; the time this takes will depend on the thickness of your cutlets, but figure about 4-6 minutes each side.
- Remove the cutlets from the pan and set them aside, covered with foil or a spare pot lid.
- By now your pot of water is probably boiling. Add the pasta of your choice to the water and cook according to the package instructions while you continue with the chicken dish.
- Add the garlic, red pepper flakes, oregano, thyme, and half of the basil to the pan and let them bloom for about 30 seconds.
- Now add the chicken broth or stock to the pan. Using a flat-edged wooden spoon (I have both the OXO beechwood and the Norpro bamboo and love them both), deglaze the pan with the broth to scrap up any brown bits (called fond) from the pan surface - it's great flavor! Bring it to a simmer.
- Pour the heavy cream into the pan and add the parmesan cheese. Stir frequently until the cheese is completely melted and blended into the sauce.
- Add the chicken back to the pan and allow them to simmer in the sauce until heated through, stirring gently and frequently to prevent the sauce from sticking to the pan.
- Drain the pasta and arrange it on a serving platter. Top with the chicken and sauce, then garnish with the other half of the chopped basil. Serve.
- See it online at https://theunfussycook.com/spicy-chicken-pasta/
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