Creamy Spicy Chicken Pasta with Spinach
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This Creamy Spicy Chicken Pasta has deliciously seasoned and seared chicken, a creamy and spicy tomato cream cheese sauce (no heavy cream!), baby spinach, basil and perfect al-dente pasta. Ready in just 35 minutes, this easy high protein pasta dish is great for weeknight dinners, meal prep and even special occasions!
If you’re looking for more spicy chicken pasta dinners, try my Spicy Chicken Penne Pasta, this French Onion Chicken Pasta, or this Spicy Chicken and Bacon Tomato Pasta next!
About This Recipe
This Creamy Spicy Chicken Pasta with Spinach is a dish that came about when I had a box of Philadelphia light cream cheese on hand that needed to be used up. It’s a riff on my popular Spicy Chicken Penne Pasta but instead of single cream (known as light cream or table cream in the US), light cream cheese thickens the spicy tomato sauce and makes it wonderfully creamy and tasty!
Packed with beautifully seasoned and seared chicken breast pieces, you’ll get 45 grams of protein in each serving!
I’ve added baby spinach for some greenery and nutrients and fresh basil to elevate the flavors at the end. Finish off your plate with a showering of freshly grated Parmigiano Reggiano cheese for the ultimate comfort food pasta dish!
While the cream cheese slightly mellows out the spicy kick in this tomato pasta dish, you can tone up the heat or bring it down a notch based on your heat level preference or if dining with kids.
Ready in just 35 minutes, this feel-good quick pasta dinner is the perfect dish for busy weeknights but tastes fancy enough to serve up to guests! It’s also great for meal prep and freezer friendly to boot!
Ready to make this Creamy Spicy Chicken Pasta for dinner tonight?
Table of contents
Why This Recipe Works
- Quick and easy to make. All you need is 35 minutes and this dish will be on the table and ready to be devoured!
- High Protein. It’s packed with Italian seasoning seasoned tender chicken pieces and each serving has 45 grams of protein!
- Simple ingredients. It’s made with everyday simple ingredients, most of which you likely already have on hand in the pantry and fridge!
- Meal prep and freezer friendly. Enjoy this protein-packed meal for an easy reheatable lunch or dinner during a busy week. It also freezes and reheats beautifully.
- DELICIOUS! There’s so many great flavors in this creamy tomato pasta dish with cream cheese thanks to flavorful seasonings and fresh basil.
Ingredient Notes and Substitutes
- Chicken: I’ve used diced boneless skinless chicken breasts and seasoned with kosher salt, black pepper, Italian seasoning and a pinch of ground cayenne. Omit the cayenne for a milder flavor or substitute with paprika. You could also swap this for ground chicken or use chicken thighs for a richer flavor.
- Olive Oil: For cooking the chicken.
- Aromatics: Shallots (substitute red onion), garlic, and fresh red chilies. I used Thai Bird’s Eye red chilies for a kick of heat but any variety can be used. Omit for milder dish.
- Pasta: I used medium-sized shells (also known as conchiglie), but any short-cut pasta shape works.
- Unsalted Butter: For cooking the pasta dish.
- Canned Diced Tomatoes: Use your favorite brand! Or you can use crushed tomatoes if you don’t like tomato chunks in the creamy tomato sauce.
- Seasonings: We’ll season the tomato sauce with kosher salt, black pepper, dried oregano, dried rosemary, Italian seasoning, smoked paprika (hot or sweet paprika works), crushed red chilli flakes and ground cayenne.
- Cream Cheese: Makes our creamy sauce creamy! I used spreadable (not the block kind) Philadelphia light cream cheese which is 40% less fat than the original cream cheese. If in the USA, you can use spreadable Philadelphia reduced fat cream cheese or light cream cheese from another brand. Alternatively, use full-fat cream cheese for an even creamier sauce or a combination of light and full-fat cream cheese.
- Baby Spinach: Substitute with baby kale.
- Fresh Basil: Adds sweet, herbaceous notes. I don’t recommend using dried basil as the flavor just isn’t the same.
- To Serve: Freshly grated Parmigiano Reggiano cheese (or Parmesan cheese) and more sliced fresh basil for garnish.
Full ingredient list and amounts are in the recipe card below.
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How to Make Creamy Spicy Chicken Pasta
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Serving Suggestions
This creamy spicy tomato pasta with chicken is a filling and well-balanced meal on its own. However, a simple side salad and some garlic bread would be delicious on the side.
Storing and Reheating Leftovers
- Storing: Store leftovers in a sealed airtight container in the fridge for 3-4 days.
- Reheating: Reheat leftovers on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. Garnish with grated cheese and fresh basil leaves after reheating.
Cook’s Tips
- Adjust spice level to suit your personal preference. Use more or less of the ground cayenne, crushed red pepper flakes and fresh red chilies to either amp up or tone down the spice level a notch. You can also omit the spicy ingredients all together if you’re very sensitive to heat or dining with kids.
- Don’t overcook the pasta. It’ll finish cooking in the sauce. Cooking the pasta 2 minutes shy of al dente will be perfect. This will prevent it from overcooking in the sauce and becoming soggy and mushy.
- To freeze. Once cooked, transfer to a freezer friendly airtight container (or multiple containers) and allow to cool completely. Cover and freeze for up to 3 months. Thaw overnight in the fridge and reheat on high in the microwave for 2-3 minutes, stirring halfway through, or until warm throughout. Garnish with grated parmesan cheese and fresh basil just before eating. You can also reheat this dish in a pan on the stovetop over medium-high heat. Add a splash of water so that it isn’t too dry. Once heated through, plate up and garnish with grated cheese and basil.
- Divide into 4 or 5 servings. Based on your appetite, feel free to divide the dish into how many servings you prefer. While I’ve written this recipe to make 4 generous servings, it can easily be divided into 5 servings for a meal prep lunch and will still be a high protein meal with 35.8 grams of protein and 495 calories!
Variations
Dietary Modifications
- Gluten-free. Use your favorite gluten-free pasta shape such as chickpea pasta, edamame pasta, buckwheat pasta, quinoa pasta, etc.
- Dairy-free. Use a vegan/ plant-based cream cheese.
- Vegetarian/vegan. Use a plant-based meat substitute for chicken such as Quorn and a plant-based cream cheese.
Flavor Preferences/Customizations
- Use different/add more veggies. Feel free to add red, yellow, orange or green bell peppers, sliced zucchini, asparagus or any other veggies you like. You can also use kale or arugula instead of baby spinach for a peppery herbaceous flavor.
- Use shredded rotisserie chicken or cooked leftover chicken. To make this spicy chicken pasta dish quicker and easier to make, add shredded rotisserie chicken or diced cooked chicken into the pan when you would add the seared chicken and pasta. Mix until heated through, then proceed with the rest of the recipe.
- Use cream. ½ to ¾ cup of light cream (single or table cream) or heavy cream can be used to make the creamy tomato sauce instead of cream cheese. Check out my Spicy Chicken Penne Pasta, which is similar and calls for single cream (20% fat).
- Add bacon. Cooked bacon strips (or bacon medallions for a leaner option) would be a tasty addition!
- Use a different pasta shape. Short-cut pasta like rotini, rigatoni, penne, farfalle, cavatappi, or your favorite pasta shape would work well.
- Use protein pasta. Something like Kaizen pasta, Banza chickpea pasta (or chickpea noodles) or even wholegrain (whole wheat) pasta for more fiber and protein would boost the protein in this lightened up spicy creamy chicken pasta dish. I personally am a fan of gluten-free brown rice and red lentil pasta from Clearspring brand. Note that you may need to add more reserved pasta cooking water to loosen up the sauce though as protein pasta and wholewheat pasta both tend to absorb more liquid.
FAQs
This creamy spicy chicken pasta will keep for 3-4 days if stored properly in a sealed airtight container in the fridge.
Sure! Onion powder and garlic powder would be great additions for more flavor in the sauce. Instead of Italian seasoning for the chicken, try using Cajun seasoning for an extra kick of heat. Just be sure to adjust the salt amount to taste as some Cajun seasoning blends already have enough salt.
Yes, you can. Note the nutritional information may vary depending on the fat content in the cream cheese and brand. I’ve found that spreadable cream cheese tends to have less fat and calories than regular cream cheese from a block, regardless of if it is a reduced fat (light) or full-fat cream cheese.
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More Spicy Chicken Pasta Recipes
Creamy Spicy Chicken Pasta with Spinach
This Creamy Spicy Chicken Pasta has deliciously seasoned and seared chicken, a creamy and spicy tomato cream cheese sauce (no heavy cream!), baby spinach, basil and perfect al-dente pasta. Ready in just 35 minutes, this easy high protein pasta dish is great for weeknight dinners, meal prep and even entertaining!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Sauté
- Cuisine: American
Ingredients
Chicken:
- 17.6 ounces / 500 grams Chicken Breast, boneless, skinless – cut into bite-sized pieces
- 1 TSP Kosher Salt (use a little than half the amount if using fine sea salt), to taste
- ½ TSP freshly cracked Black Pepper
- ½ TSP Italian Seasoning
- ¼ TSP ground Cayenne (optional, omit for milder chicken)
- ½ TBSP Olive Oil, for cooking
Creamy Spicy Chicken Pasta:
- 5–6 / 90 grams small Asian Red Shallots (or use 2 regular shallots or red onion) – finely chopped
- 4–5 cloves / 30 grams Garlic – minced
- 11–12 pieces / 30 grams fresh Red Chilies (optional, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish – note 1*)
- ≈ 1 cup / 20 grams Fresh Basil Leaves, loosely packed – thinly sliced
- 10 ounces / 280 grams uncooked medium-sized Shells Pasta (conchiglie pasta, or use any short-cut pasta shape)
- 1–½ TBSP / 20 grams Unsalted Butter
- 2 (14-ounce) cans / 800 grams Diced Tomatoes (or crushed tomatoes, I used Waitrose’s Italian Chopped Tomatoes with Olive Oil & Garlic)
- 1.5 TSP Kosher Salt, to taste
- 1 TSP freshly cracked Black Pepper, to taste
- 1.5 TSP Dried Oregano
- ½ TSP Dried Rosemary
- 1 TSP Italian Seasoning
- 1 TSP Smoked Paprika (hot or sweet, I used hot)
- 1–2 TSP Crushed Red Pepper Flakes, to taste
- ½–1 TSP ground Cayenne, to taste
- 5.65 ounces / 160 grams Philadelphia Light Cream Cheese (or any other brand – note 2)
- 4 cups / 132 grams Baby Spinach
- 2 TBSP reserved Pasta Cooking Water, if and as needed
- To Serve: Freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese), reserved fresh Basil
Instructions
Prep:
- Season the chicken: Cut the chicken into bite-sized pieces and add to a medium bowl. Season with kosher salt, black pepper, Italian seasoning and ground cayenne (if using). Mix to coat, set aside.
- Prepare the rest of the ingredients: Chop/slice the shallots, garlic, chilies, and basil as indicated in the ‘ingredients’ section.
Creamy Spicy Chicken Pasta:
- Cook the pasta shells: Cook the pasta in a large pot of boiling salted water according to package instructions for 2 minutes shy of the time stated on the package for al-dente pasta. Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run water cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
- Cook the chicken. Heat ½ tablespoon of olive oil in a large deep skillet/sauté pan or large Dutch oven over medium-high heat. Add the seasoned chicken pieces and spread them out in the pan. Allow to sear for 1 minute, then flip the pieces and sear the other side for another minute or so. Sauté for 2 minutes until browned and just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: Heat 1–½ tablespoons of unsalted butter in the same pan over medium-high heat. Add the shallots and sauté for 30 seconds or until starting to soften. Then add the garlic and chilies and sauté for 30-40 seconds until fragrant.
- Add the tomatoes: Add the canned diced tomatoes and their juices and mix to combine.
- Stir in the seasonings: Stir in all of the spices and seasonings – the kosher salt, black pepper, dried oregano, dried rosemary, Italian seasoning, smoked paprika, crushed red pepper flakes and ground cayenne.
- Mix in the cream cheese: Lower the heat and add the cream cheese. Mix until fully melted and the sauce is thick and creamy.
- Add the baby spinach: Add the baby spinach and mix until just wilted.
- Add the pasta and chicken: Add the cooked pasta and chicken back into the pan and mix to combine until everything is evenly coated in the sauce. If the sauce thickens too much, add 2 tablespoons of reserved pasta water at a time and mix until the sauce is of your desired consistency.
- Stir through the basil: Stir through most of the fresh basil (reserve some for garnish) and switch off the heat.
- Serve: Divide evenly onto plates and garnish with freshly grated Parmigiano Reggiano cheese if desired and the remaining fresh basil. Serve immediately.
Notes
- Fresh Red Chilies. Use more or less to tailor this dish to your heat level preference. You can leave them out completely for a milder dish or if dining with children. Same goes for the crushed red pepper flakes and ground cayenne.
- Philadelphia Light Cream Cheese: I used spreadable (not the block kind) Philadelphia light cream cheese which is 40% less fat than the original cream cheese. The one I used is made in Italy. If in the USA, you can use spreadable Philadelphia reduced fat cream cheese or light cream cheese from another brand. Alternatively, use full-fat cream cheese for an even creamier sauce or a combination of light and full-fat cream cheese.
- Use shredded rotisserie chicken or cooked leftover chicken. To make this spicy chicken pasta dish quicker and easier to make, add shredded rotisserie chicken or diced cooked chicken into the pan when you would add the seared chicken and pasta. Mix until heated through, then proceed with the rest of the recipe.
- Storing and reheating. Store leftovers in a sealed airtight container in the fridge for 3-4 days. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. Garnish with grated cheese and fresh basil after reheating.
- To freeze. Once cooked, transfer to a freezer friendly airtight container (or multiple containers) and allow to cool completely. Cover and freeze for up to 3 months. Thaw overnight in the fridge and reheat on high in the microwave for 2-3 minutes, stirring halfway through, or until warm throughout. Garnish with grated parmesan cheese and fresh basil just before eating. You can also reheat this dish in a pan on the stovetop over medium-high heat. Add a splash of water so that it isn’t too dry. Once heated through, plate up and garnish with grated cheese and basil.
- Nutritional information is an estimate and will vary with substitutions. It is calculated without the optional but recommended Parmigiano Reggiano cheese as the amount you use is up to your preference. I typically add about a ½ a tablespoon (5 grams) of freshly grated cheese per serving.
- See the ‘Variations’ section in the post above if you’d like to customize this creamy spicy chicken pasta dish for specific dietary needs or flavor modifications and customization.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 619
- Sugar: 12.5g
- Sodium: 1301.1mg
- Fat: 17.8g
- Saturated Fat: 7.5g
- Unsaturated Fat: 10.1
- Trans Fat: 0.2g
- Carbohydrates: 67.3g
- Fiber: 7.7g
- Protein: 44.8g
- Cholesterol: 102.5mg
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