This Spicy Pan-Seared Chicken Spaghetti is a creamy, flavorful, and satisfying pasta dish that is perfect for busy weeknights. Tender chicken fillets are seasoned with herbs and spices, then pan-seared until golden and juicy. The chicken is served over spaghetti tossed in a rich tomato cream sauce with sun-dried tomatoes, herbs, and crispy beef salami.
The combination of juicy chicken, creamy pasta, and a touch of heat makes this Spicy Pan-Seared Chicken Spaghetti an easy and delicious meal that the whole family will love. It comes together with simple ingredients and delivers restaurant-style flavor without much effort. Serve it fresh and enjoy a comforting homemade dinner any night of the week.
Why You’ll Love This Recipe
- Creamy and rich pasta sauce
- Juicy pan-seared chicken
- Packed with bold flavors
- Easy enough for weeknight dinners
- Ready in under an hour
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If you enjoy flavorful pasta and chicken dishes, try our Garlic Lemon Salmon or explore our Mongolian Beef for another delicious main-course option.
Spicy Pan-Seared Chicken & Spaghetti
Ingredients
For the Chicken
- 360 g Chicken fillet
- 2 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp cooking oil
- 1 tsp oregano dried
- 1 tsp paprika powder
- 1 tsp salt
- ½ tsp black pepper
For the Salami
- 60 g Beef salami sliced
- 1 tbsp cooking oil
For the Sauce and Pasta
- 2 tbsp ghee
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 red chili pepper sliced
- ¼ cup sun-dried tomatoes chopped
- 2 tbsp tomato paste
- ½ cup chicken stock
- 1 cup heavy cream
- 1 tsp oregano dried
- 1 tsp basil dried
- ¼ tsp chili flakes
- 1 tsp paprika powder
- 1 tsp salt to taste
- 12 oz Spaghetti boiled
- ½ tsp black pepper
- cilantro Chopped
Instructions
Marinate the Chicken
- In a bowl, combine the ginger garlic paste, lemon juice, oil, dried oregano, paprika powder, salt, and black pepper. Add the chicken fillet and coat well. Let it marinate for 10 minutes.
Fry the Salami and Sear the Chicken
- Heat 1 tablespoon oil in a skillet and fry the sliced beef salami for 2 to 3 minutes. Transfer to a paper towel-lined plate. In the same pan, sear the chicken for 4 to 5 minutes per side until cooked through. Remove from the pan and slice.
Prepare the Creamy Sauce
- Melt the ghee in the same pan. Add the onion, garlic, and red chili pepper and cook over medium heat for 3 to 4 minutes. Stir in the sun-dried tomatoes and cook for 2 minutes. Add the tomato paste and cook for another 2 minutes.
- Pour in the chicken stock and heavy cream. Add the dried oregano, dried basil, chili flakes, paprika powder, salt, and black pepper. Mix well and simmer for 3 to 4 minutes.
Toss the Spaghetti
- Add the cooked spaghetti to the sauce and toss until evenly coated. Garnish with chopped cilantro and serve hot topped with the sliced chicken fillet and crispy salami.
Video
Notes
* Adjust the chili flakes to your preferred spice level.
* Leftovers can be stored in the refrigerator for up to 3 days.
* Serve with garlic bread or a fresh green salad for a complete meal.