a pale blue plate with rigatoni pasta in a cream tomato sauce garnished with basil
Print Recipe Pin Recipe
4.8 from 5 votes

Creamy Chicken Chili Pasta Recipe

This Creamy Chicken Chili Pasta is comfort food with a kick. This simple dish packs a punch whilst still delivering a creamy comforting dinner. Tomato cream sauces are always a big hit and this one is perked up with some garlic and crushed red pepper flakes. So easy to make and quick, you can have this dish on the table in just 20 minutes! The sauce is thick, rich and has the wonderful spicy kick that will make you go back for more.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: Italian
Servings: 4
Calories: 583kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)


For the Chicken

  • 2 chicken breasts
  • 1/2 tsp red pepper flakes - see note 1
  • 1 tbsp olive oil

For the pasta and Sauce

  • 10 oz pasta rigatoni/penne
  • 1 tbsp olive oil
  • 1 tsp brown sugar
  • 4 garlic cloves minced
  • 1 can diced tomato (14.5 oz/400g)
  • 1/2 tsp dried basil
  • 1 tsp red pepper flakes
  • salt and pepper
  • 1/2 cup heavy cream
  • fresh basil


  • Cut the chicken up into small bite-sized pieces and season with the red pepper flakes and the olive oil. Set aside.
  • Bring a big pan of water to the boil, salt it generously and add the pasta and cook for 2 minutes less than the packet suggests.
  • Place a heavy skillet over high heat and once it is hot add the chicken. Cook the chicken quickly until golden brown with the odd charred edge, it doesn't need to be cooked through as it will finish cooking in the sauce.
  • Reduce the heat under the skillet then add the extra oil, brown sugar and the crushed garlic and spinkle with a little salt and pepper. Stir well and then pour in the can of diced tomatoes, the dried basil, and additional red pepper flakes. Bring to a simmer.
  • Once the pasta is cooked, reserve a cup of the cooking water and then drain.
  • Add the pasta to the tomato sauce and then pour over the heavy cream and 1/2 cup of the pasta cooking water.
  • Cook the pasta over low heat for a minute or until the cream has heated through. Add extra pasta water if needed.
  • Serve garnished with fresh basil


  1. Add an extra 1/2 tsp of red pepper flakes if you like it extra spicy.


Calories: 583kcal | Carbohydrates: 60g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 306mg | Potassium: 813mg | Fiber: 3g | Sugar: 5g | Vitamin A: 815IU | Vitamin C: 11.9mg | Calcium: 77mg | Iron: 2.6mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts