Spicy Garlic Chicken Pasta

Spicy Garlic Chicken Pasta brings together juicy grilled chicken, rich creamy sauce, and just the right hint of spice for a meal that feels both comforting and exciting. This pasta has quickly become my go to when I crave something bold but also need dinner on the table without fuss.

The very first time I tried this, I doubled the chicken so there would be enough for lunch the next day and was left wishing I had made even more.

What You’ll Need in Your Kitchen

• Olive oil: for quick browning and a touch of fruitiness works best if it smells fresh
• Butter: for extra richness choose unsalted for better control of salt
• Cajun seasoning: brings smoky spicy depth check the label for saltiness
• Garlic powder and fresh garlic: for layers of flavor buy firm cloves with tight skins
• Salt and black pepper: for balance always opt for freshly cracked pepper
• Chicken breasts: lean and juicy grill marks mean robust flavor choose ones that feel firm and pink
• Chicken broth: builds a savory backbone go for low sodium if possible
• Heavy cream: for that luscious sauce look for cream without additives
• Velveeta cheese: helps the sauce turn silky and smooth cube it cold for easy melting
• Shredded mozzarella: for signature cheese pulls shred your own for best melt
• Red pepper flakes: if more heat is your thing use sparingly for balance
• Reserved pasta water: helps adjust sauce texture save a ladleful before draining
• Parsley: adds brightness and a fresh finish flat-leaf gives best flavor
• Extra mozzarella: for melty topping if you want even more gooey goodness

How to Make It Like a Pro

Prep and Season the Chicken:

Pat chicken breasts dry with paper towels so they sear instead of steam. Coat evenly with Cajun seasoning garlic powder salt and pepper.

Brown and Cook Chicken:

Heat olive oil and butter in a wide skillet over medium heat. Add chicken and cook without moving for about four minutes until golden crust forms then flip cook the other side until just done usually two or three minutes more. Set aside to keep moist.

Start Pasta and Save Water:

In a large pot boil water generously seasoned with salt. Cook your favorite pasta shape to al dente according to package directions. Before draining scoop out about a quarter cup of the water to use if needed for the sauce.

Sauté Garlic for Sauce Base:

Using the same skillet as the chicken add minced garlic and cook on low stirring constantly just until fragrant. Watch closely so it does not brown or burn.

Simmer the Creamy Sauce:

Increase heat to medium. Pour in chicken broth followed by heavy cream whisking gently to combine. Let it bubble softly for about three minutes to thicken slightly.

Melt in Cheese for Sauce:

Add cubed Velveeta slowly stirring until the sauce turns glossy and smooth. Add the shredded mozzarella and stir until melted for a stretchy cheesy texture.

Combine Chicken and Pasta:

Slice cooked chicken into strips. Return chicken and pasta to the skillet tossing to coat every piece in sauce. If needed add reserved pasta water a tablespoon at a time for extra silkiness.

Melt Extra Cheese on Top:

Sprinkle extra mozzarella across the surface if you love a cheesy lid. Cover for one or two minutes so the cheese melts evenly.

Finish and Garnish:

Shower chopped parsley over everything. Add a pinch of red pepper flakes for a final kick. Serve piping hot and dig in while the cheese is still stretchy.

Save

The velveeta is my family’s secret weapon for silky cheesy texture. My kids beg for the version with double mozzarella on top and I proudly admit it is the most requested weeknight dish at home.

Keep It Fresh and Delicious

If you are making this ahead or expecting leftovers stir in a splash of milk or broth before reheating to revive the sauce. Add freshly chopped parsley at the last second for brightness. The pasta soaks up flavor overnight so it is even tastier by lunchtime.

Genius Ingredient Swaps

Try swapping chicken breasts for boneless thighs if you want extra juiciness. For a lighter version use half and half in place of cream and skip extra cheese on top. If you need a vegetarian option mushrooms and spinach sauté beautifully in place of chicken and match up with that savory sauce.

Plating Like a Chef

Twirl the pasta high in the center of your plate and layer sliced grilled chicken on top for drama. Sprinkle fresh parsley and just a light pinch of red pepper flakes. A drizzle of olive oil makes everything glisten and brings colors to life.

The Story Behind the Bite

I created this pasta on a rainy Saturday after a week of busy nights and basic meals. The first bite reminded me how vibrant weeknight dinners could be with just a hint of spice and a lot of cheese. Now it is my signature dish when friends drop by or my family needs a little comfort.

Recipe FAQs

→ What type of pasta works best with this dish?

Penne, fettuccine, or rigatoni hold the sauce well and pair nicely with grilled chicken pieces.

→ Can I adjust the spice level?

Yes, simply reduce or increase the Cajun seasoning and red pepper flakes to your preference.

→ Is Velveeta cheese necessary, or can I substitute it?

Velveeta provides a creamy, smooth texture, but you can use cream cheese or extra mozzarella as an alternative.

→ How do I prevent the cheese sauce from becoming grainy?

Let the cheese melt gently over low heat and avoid boiling after adding it to prevent separation.

→ Can I prepare this dish ahead of time?

You can cook the chicken and prepare the sauce ahead, but combine everything just before serving for best texture.