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Creamy Spicy Chicken Pasta with Spinach

Closeup top view of high protein creamy spicy chicken pasta garnished with parmesan cheese and basil on a plate.
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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 entertaining!

Ingredients

Scale

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:

  1. 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.
  2. Prepare the rest of the ingredients: Chop/slice the shallots, garlic, chilies, and basil as indicated in the ‘ingredients’ section.

Creamy Spicy Chicken Pasta:

  1. 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.)
  2. 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.
  3. 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.
  4. Add the tomatoes: Add the canned diced tomatoes and their juices and mix to combine.
  5. 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.
  6. Mix in the cream cheese: Lower the heat and add the cream cheese. Mix until fully melted and the sauce is thick and creamy.
  7. Add the baby spinach: Add the baby spinach and mix until just wilted.
  8. 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.
  9. Stir through the basil: Stir through most of the fresh basil (reserve some for garnish) and switch off the heat.
  10. Serve: Divide evenly onto plates and garnish with freshly grated Parmigiano Reggiano cheese if desired and the remaining fresh basil. Serve immediately.

Equipment

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://thatspicychick.com/creamy-spicy-chicken-pasta-spinach/