Spicy Creamy Chicken Pasta
Equipment
Ingredients
Chicken & Marinade
- 2 boneless skinless chicken thighs
- Salt, to taste
- Pepper, to taste
- ½ tsp garlic powder
- 1 tsp neutral oil
Sauce
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 6 oz pasta of choice
- 1 tbsp tomato paste
- 1 tbsp gochujang
- 1 tbsp vodka, optional
- ½ cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Parmesan cheese, to finish
Optional Garnishes
- Chili flakes
- Extra parmesan
- Chives
Instructions
- Marinate the chicken thighs with salt, pepper, garlic powder, and a bit of neutral oil for 15 minutes.
- Finely dice the onion and mince the garlic. Boil the pasta one minute before al dente and reserve some pasta water.
- Heat a pan with oil and sear the chicken for about 5 minutes per side until cooked through. Remove and set aside.
- In the same pan, add garlic and onions and sauté for 2 minutes. Add tomato paste and gochujang and cook for another minute to cook off the bitterness.
- Pour in the optional vodka and cook for another minute, then add heavy cream and stir. Season with salt and black pepper.
- Add the chicken back in and coat it in the sauce, then remove it again before tossing in the pasta and a splash of pasta water. Stir until glossy, then finish with parmesan.
- Slice the chicken and serve it over the pasta. Optionally garnish with more parmesan, chili flakes, and chives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Spicy Creamy Chicken Pasta Feels Like A Treat
After a long day, I want something comforting that doesn’t feel like a ton of work to make, and this Spicy Creamy Chicken Pasta makes it on the list every single week…I’m not even kidding. It’s got all the creamy goodness of a more traditional tomato vodka sauce, but with an extra layer of umami and bitterness from gochujang that adds even more flavor. The juicy seared chicken, creamy sauce, and pasta all come together in one pan, and it tastes like something you’d get at a restaurant, not something you made in under 30 minutes.
That Sauce? It’s the Real Star
The sauce is rich, spicy, and just a little sweet from the creamm. The gochujang brings some heat and extra acidity while the tomato paste adds a deep base that is crucial for any Italian sauce, and cream smooths it all into a smooth finish. Add a splash of vodka if you have it, or don’t, it’s great either way, I just like adding it for extra depth of flavor. Once it’s all tossed with pasta and topped with parmesan and chili flakes, it’s one of those meals that tastes (and looks) like a real restaurant-style meal.
Ingredients You’ll Need To Make Spicy Creamy Chicken Pasta
Chicken & Marinade:
- 2 boneless skinless chicken thighs
- Salt, to taste
- Pepper, to taste
- ½ tsp garlic powder
- 1 tsp neutral oil
For the Sauce:
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 6 oz pasta of choice
- 1 tbsp tomato paste
- 1 tbsp gochujang
- 1 tbsp vodka (optional)
- ½ cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Parmesan, to finish
Optional Garnishes:
- Chili flakes
- Extra parmesan
- Chives
How to Make Spicy Creamy Chicken Pasta
Marinate the chicken with salt, pepper, garlic powder, and oil. Let it sit while you prep everything else.
Dice the onion and mince the garlic. Boil your pasta until just shy of al dente, saving some pasta water.
In a pan, heat oil over medium and sear the chicken ~5 minutes per side until cooked through. Set aside.
In the same pan, sauté the onion and garlic for 2 minutes. Add tomato paste and gochujang, and cook for another minute to deepen the flavor.
Deglaze with vodka if using, then pour in the cream. Season with salt and pepper.
Add the chicken back in, coat it in the sauce, then remove and slice.
Toss the pasta into the sauce with a splash of pasta water until everything’s glossy and coated.
Plate it up and top with sliced chicken, parmesan, chili flakes, and chives.
Tips & Variations
Use Thighs for Juicier Chicken:
They sear better, stay tender, and soak up more flavor than breast, but by all means use it if that’s all you have on hand.
Adjust the Spice:
Want more heat? Add another tablespoon of gochujang or gochugaru flakes. Less? Halve the gochujang and skip the flakes.
No Vodka? No Problem:
It helps emulsify the sauce and add another small layer of flavor, but if you don’t have any, just leave it out, the cream still gets silky.
Use What Pasta You Have:
I like short shapes like rigatoni or penne, but spaghetti, udon, or even wide egg noodles all work great. I really love to use udon if I want a thick and chewy noodle
Cream vs. Milk:
Heavy cream makes it richer and more stable. Milk works in a pinch, just simmer a little longer to thicken.
Frequently Asked Questions
Can I use chicken breast instead?
Yep! Just be careful not to overcook it. Thinner breast pieces will cook faster than thighs, but I love to use a thin cut chicken breast sometimes.
Is vodka really necessary?
Not at all. It enhances the sauce, but it’s totally optional, the gochujang and cream carry the flavor on their own.
Can I make it lighter with milk?
You can, but it won’t be quite as creamy and rich. Let the sauce reduce a bit longer to thicken if you swap cream for milk.
Best pasta shape for this?
Short pasta like rigatoni or penne really grabs the sauce, but spaghetti works if that’s all you have, I love it just as much.
Try These Next
- Craving more spicy dishes? Go for my Creamy Gochujang Pasta.
- Want another creamy noodle fix? You’ll love my Gochujang Peanut Noodles.
- Love chicken? Check out my Thai Basil Chicken!
