Spicy Chili Chicken Penne in Creamy Parmesan Sauce Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, let the butter melt and foam before adding the garlic and chili flakes. This allows the butter to brown slightly, adding a nutty depth.

Stir constantly to prevent the garlic from burning, which would turn bitter. The chili flakes will infuse the butter, spreading their heat throughout the sauce.

When adding the parmesan, whisk continuously to ensure it melts smoothly without clumping. If the sauce becomes too thick, add a splash of the reserved pasta water a little at a time until it reaches the desired consistency.

The starch in the water helps the sauce cling to the pasta beautifully. Taste and adjust the salt and spice level before serving.

Variations

• Add Vegetables: For extra color and nutrition, stir in a handful of baby spinach or sliced bell peppers along with the chicken. Sauté them briefly before adding the butter, then proceed with the recipe. The vegetables will soften and absorb the creamy sauce.
• Make It Milder: To reduce the heat, use only 1/2 tablespoon of chili flakes and omit the chili powder, or use a mild paprika instead. The dish will still have a subtle kick but be more family-friendly. You can also serve extra chili flakes on the side for those who want more heat.
• Use Shrimp: Swap the chicken for 1 pound of peeled and deveined shrimp. Sear the shrimp for 2-3 minutes per side until pink and cooked through, then set aside. The rest of the recipe stays the same, but adjust cooking time accordingly. Shrimp cooks faster, so watch carefully.
• Add Mushrooms: Sliced cremini or button mushrooms add an earthy flavor. Sauté them in the skillet after removing the chicken, until they release their liquid and brown. Then proceed with the butter and garlic. The mushrooms will soak up the sauce and make the dish even more satisfying.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months.

Reheat

Reheat in a skillet over medium-low heat, stirring frequently, until hot. Add a splash of milk or pasta water to loosen the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of milk or pasta water when reheating to bring back the silky texture.

Reheat gently in a skillet over medium-low heat or in the microwave in 30-second intervals, stirring between each.

The chicken can be seasoned and cubed up to a day in advance, stored in the refrigerator. The sauce can be made ahead and kept in the refrigerator for up to 2 days, but it is best to add the pasta and chicken just before serving. Cook the pasta fresh for the best texture, as reheated pasta can become mushy.

Serving ideas

Serve this spicy chili chicken penne hot, straight from the skillet, with a generous sprinkle of fresh parsley and extra chili flakes.

A side of garlic bread or a simple green salad with lemon vinaigrette balances the richness. A glass of crisp white wine, such as Pinot Grigio, or a light red like Chianti, pairs beautifully with the creamy sauce.

For a family-style dinner, place the skillet in the center of the table and let everyone serve themselves. The dish is hearty enough to be a complete meal on its own, but you can also add a side of roasted vegetables or sautéed spinach. Leftovers make a great lunch the next day, served cold or reheated.

Frequently asked questions

Recipe card

Spicy Chili Chicken Penne in Creamy Parmesan Sauce

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 lb boneless skinless chicken breast, cubed
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp Italian seasoning
• 1 tsp lemon juice
• Salt, to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp chili flakes
• 1/2 cup freshly grated parmesan cheese
• 12 oz al dente boiled penne pasta
• Fresh chopped parsley, for garnish, to taste
• Extra chili flakes, for garnish, to taste

Instructions

1. In a medium bowl, toss the cubed chicken breast with garlic powder, paprika, chili powder, Italian seasoning, lemon juice, salt, and olive oil until evenly coated. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for about 6 minutes, turning occasionally, until browned and cooked through. Using a slotted spoon, transfer the chicken to a plate and set aside.
2. Reduce the heat to medium. Add the butter to the same skillet, scraping up any browned bits from the bottom. Once the butter is melted and foamy, add the minced garlic and chili flakes. Cook for about 45 seconds, stirring constantly, until fragrant and the garlic is lightly golden. Be careful not to burn the garlic.
3. Whisk the freshly grated parmesan cheese into the butter and garlic mixture. Continue whisking for 1 to 2 minutes until the cheese is completely melted and the sauce is silky and smooth. The sauce will thicken slightly as the cheese melts. If it seems too thick, add a splash of pasta water to loosen it, but this is optional.
4. Add the al dente penne pasta and the seared chicken back into the skillet. Toss everything together with tongs or a wooden spoon until every piece of pasta and chicken is coated in the creamy sauce. Continue to cook for 1 to 2 minutes, stirring gently, until everything is heated through and the sauce clings to the pasta.
5. Remove the skillet from the heat. Sprinkle the dish with fresh chopped parsley and extra chili flakes for a pop of color and heat. Serve immediately while hot, twirling a forkful of pasta to show off the creamy sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

42 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.