When I want a comforting pasta dish with a little kick—and without a mountain of dishes—I make this one-pot spicy chicken linguine in creamy sauce. It’s rich, full of flavor, and everything cooks in a single pan, which means minimal cleanup and maximum taste. Tender chicken, perfectly cooked pasta, and a spicy cream sauce come together in under 30 minutes.
Why You’ll Love This Recipe
I love how this dish turns simple ingredients into something bold and satisfying. The heat from the spices blends beautifully with the creamy sauce, and cooking the pasta in the same pot as everything else makes the flavors extra rich. It’s fast, filling, and totally flexible—I can make it as mild or fiery as I like, and it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts (sliced thin)
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Olive oil
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Garlic (minced)
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Onion (chopped)
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Red pepper flakes
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Paprika
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Salt and black pepper
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Chicken broth
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Heavy cream
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Linguine pasta (uncooked)
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Grated Parmesan cheese
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Fresh parsley (for garnish)
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Optional: chili powder, cayenne, or hot sauce for extra heat
Directions
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I heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
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I season the chicken with paprika, salt, and pepper, then add it to the pan and cook until browned and cooked through. I remove it and set it aside.
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In the same pan, I sauté the onion and garlic for 2–3 minutes until fragrant.
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I add red pepper flakes (and cayenne if using), then pour in the chicken broth and heavy cream, stirring to combine.
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I bring the mixture to a simmer and add the uncooked linguine, stirring occasionally to keep it from sticking.
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I let the pasta cook uncovered in the creamy broth for 10–12 minutes, or until tender and the sauce has thickened.
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I stir the cooked chicken back into the pan and add grated Parmesan. I mix everything well until the cheese melts and the sauce is silky.
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I taste and adjust seasoning, then garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4.
Prep time is around 10 minutes, and cook time is about 20 minutes. I usually have it on the table in 30 minutes flat.
Variations
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I sometimes add baby spinach or sun-dried tomatoes during the last few minutes for more texture.
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For extra richness, I stir in a spoonful of cream cheese or a splash of white wine with the broth.
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I’ve swapped linguine for penne or spaghetti depending on what I have.
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To make it mild, I reduce or skip the pepper flakes and cayenne completely.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of broth or cream to loosen the sauce. It also microwaves well in short intervals. I don’t recommend freezing it, as the cream sauce can separate.
FAQs
Can I use pre-cooked chicken?
Yes, I’ve used rotisserie chicken or leftovers. I add it after the pasta is cooked, just to heat through.
Is this dish very spicy?
It depends on how much pepper I use—I adjust the red pepper flakes or cayenne to fit my heat level.
Can I use milk instead of cream?
I’ve used whole milk in a pinch, but the sauce is thinner. Cream gives it the best texture and richness.
What’s the best pot for this recipe?
I use a large nonstick skillet or Dutch oven that’s wide and deep enough to hold pasta and sauce comfortably.
Will this work with gluten-free pasta?
Yes, I’ve used gluten-free linguine. I just keep an eye on cook time—it may vary slightly, and I stir more often.
Conclusion
This one-pot spicy chicken linguine is one of my favorite weeknight dinners—easy, creamy, and full of bold flavor. I love that I can make it all in one pan and adjust the spice to fit my mood. It’s satisfying, customizable, and perfect for when I want something hearty without the hassle.
Print
One-Pot Spicy Chicken Linguine in Creamy Sauce: A Bold, Easy Weeknight Winner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course, Pasta
- Method: One-Pot, Stovetop
- Cuisine: American, Spicy Comfort Food
- Diet: Gluten Free
Description
One-Pot Spicy Chicken Linguine in Creamy Sauce is a bold, comforting pasta dinner made with tender chicken, linguine, and a rich, spicy cream sauce—all cooked in a single pan. Ready in 30 minutes, this easy weeknight winner is flavorful, satisfying, and cleanup-friendly.
Ingredients
- Boneless, skinless chicken breasts, sliced thin
- Olive oil
- Garlic, minced
- Onion, chopped
- Red pepper flakes
- Paprika
- Salt and black pepper
- Chicken broth
- Heavy cream
- Linguine (uncooked)
- Grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Optional: chili powder, cayenne pepper, or hot sauce for extra heat
Instructions
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Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
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Season chicken with paprika, salt, and pepper. Add to pan and cook until browned and cooked through. Remove and set aside.
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In the same pan, sauté onion and garlic for 2–3 minutes.
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Stir in red pepper flakes and optional cayenne or chili powder.
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Pour in chicken broth and heavy cream. Bring to a simmer.
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Add uncooked linguine, stirring occasionally. Cook uncovered for 10–12 minutes, or until pasta is tender and sauce thickens.
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Return chicken to the pan. Stir in Parmesan and mix until sauce is smooth and cheesy.
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Adjust seasoning as needed. Garnish with parsley and serve hot.
Notes
- Add spinach or sun-dried tomatoes near the end for texture and color.
- A splash of white wine or spoonful of cream cheese makes it extra rich.
- Substitute linguine with penne, spaghetti, or gluten-free pasta as desired.
- Adjust spice level by changing the amount of red pepper flakes and cayenne.
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