Spicy Tuscan Chicken Pasta is seasoned chicken breasts pan-fried and served on a bed of pasta coated with a creamy and flavorful sauce. Both the chicken and the pasta have a strong kick to them, so it’s perfect for those who are looking for a fiery dish! If you prefer a little less of a kick, but similar flavors, I also have a Tuscan Chicken Pasta you will want to try.

Skillet Filled with Spicy Tuscan Chicken Pasta on a Dark Cutting Board with Fresh Parmesan and Spinach.

Ingredients & Substitutions

Pasta: I used linguine in this recipe. It is a long, flat-shaped pasta similar to spaghetti but slightly wider. You could use any pasta you have on hand. Or, make homemade-shaped pasta to use!

Chicken: We tested this recipe with chicken breasts, which we loved. However, you could also use chicken thighs; just make sure they are fully cooked to an internal temperature of 165°F. Rotisserie chicken is another delicious option. That is already cooked, so you could simply make the pasta and sauce and top it with the chicken when ready to serve.

Spices: The combination of paprika, cayenne pepper, salt, and pepper for seasoning the chicken does create a spicy mixture. For a little less heat, you could reduce the amount of cayenne pepper, which contributes to most of the heat.

Sun-dried Tomatoes: Soak the sun-dried tomatoes in water for about 30 minutes before draining, patting them dry, and chopping; this will soften them up. You could also use the sun-dried tomatoes packed in oil. Then, simply drain and chop before using.

Chicken Stock: If you don’t have chicken stock on hand, you could substitute chicken broth.

Spinach: Adding fresh spinach to the recipe adds some color and texture to the pasta. If you are using frozen spinach, first, thaw it and drain any excess liquid from it. Then, add it right at the end, just to heat it since it has already been cooked.

Six Steps Showing Different Ingredients Being Added to a Skillet to Make Spicy Tuscan Chicken Pasta.

How Spicy is Spicy Tuscan Chicken Pasta?

The spiciness of this dish, like any dish, is relative, meaning it can vary from person to person. When spicy Tuscan chicken pasta was taste-tested, we rated it on a scale of 1-10 (10 being spiciest). The average score was about 5. The chicken definitely had some heat to it, whereas the pasta on its own was less spicy.

Tongs Picking Up Creamy Spicy Tuscan Chicken Pasta from Skillet.

Can I Make This Ahead Of Time?

If you want to get a head start on this recipe, you could make the sauce. If making the sauce, follow the instructions without adding the spinach. You can add that when you heat it up to use. After the sauce has cooled, store it in an airtight container in the refrigerator. It will last up to 3-4 days. When ready to use in this dish, gently reheat it on the stovetop over low to medium heat, adding the spinach when heated. Add the cooked pasta and top with the chicken.

Plate of Spicy Tuscan Chicken Pasta with Sliced Chicken on a Bed of Creamy Noodles.

How To Store Spicy Tuscan Chicken Pasta

When storing spicy Tuscan chicken pasta, it’s best to store the chicken and the pasta separately. (There is a good chance you will definitely have leftover pasta; it makes quite a bit.) Store each in airtight containers in the refrigerator. They will last up to 3-4 days.

Skillet Filled with Spicy Tuscan Chicken Pasta on a Dark Cutting Board with Fresh Parmesan and Spinach.
5 from 4 votes

Spicy Tuscan Chicken Pasta

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Spicy Tuscan Chicken Pasta is seasoned chicken breasts pan-fried and served on a bed of pasta coated with a creamy and flavorful sauce. Both the chicken and the pasta have a kick to them, so it's perfect for those who are looking for a slightly fiery dish!


  • 16 ounces linguine


  • 2 boneless skinless chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon black Pepper
  • 1 tablespoon extra virgin olive oil


  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • ½ cup sun-dried tomatoes, softened in hot water according to package instructions, finely chopped
  • ¼ cup (56 g) tomato paste
  • 2 teaspoons garlic, minced
  • 1 cup (240 g) chicken stock
  • 1 ½ cups (357 g) heavy cream
  • ¼ cup parmesan cheese, finely grated
  • 1 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups baby spinach


  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente (about 9-10 minutes). Drain and set aside.
  • Slice each chicken breast in half horizontally to create 4 smaller chicken breasts. In a small bowl, combine paprika, cayenne pepper, kosher salt, and black pepper. Season the chicken breasts evenly on both sides with the seasoning mixture.
  • To a large skillet over medium-high heat, add the olive oil. When hot, add the chicken breasts and cook for 2-3 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the pan and tent it with foil to keep it warm.
  • In the same skillet, melt the butter. Add the diced onion, sun-dried tomatoes, and tomato paste. Cook for 2-3 minutes, or until the onion has softened. Add the minced garlic and cook for 1 more minute.
  • Stir in the chicken stock to deglaze the pan slightly, scraping the bottom bits as you go. Pour in the heavy cream, parmesan cheese, crushed red pepper flakes, kosher salt, and black pepper. Reduce the heat to medium-low and bring the sauce to a simmer.
  • Add spinach. Cook until wilted, about 3-4 minutes.
  • Add the cooked linguine to the sauce and toss to combine.
  • Top the pasta with the chicken breasts. Serve immediately.


Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


This is a delicious and simple yet incredibly flavorful dish with just the right amount of heat. The creamy sauce, infused with the rich flavors of sundried tomatoes and spinach, creates a deliciously balanced combination. Each bite will leave you wanting more.


I loved this dish! The chicken was definitely on the spicier side, but the pasta helped balance it out a bit. Speaking of the pasta, I could have just eaten platefuls of that! The sauce that coated the noodles was so delicious!


Yum! Spicy, creamy, and delicious! I love the spicy kick!


This pasta has a great kick to it! I like how the spice level is on the lower side (to me, anyway), but it definitely adds more flavor to the whole dish! The creamy sauce pairs well with the spiced chicken!


I don't usually love things that are spicy, but this is super balanced with the creamy sauce and the pasta. Easy and delicious!

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Reader Comments

  1. 5 stars
    Hi Amanda.

    I can’t say enough about this recipe! The flavor was spot on, this sauce was delicious and so versatile. My husband and I loved it. I thought about all the different ways to use this wonderful sauce, ( replace the chicken with Shrimp, or Rigatoni and sausage. I can’t wait to try them all. Thank you , keep those recipes coming!😉

    1. Getting accurate information is really important to folks who have health concerns, which is why I don’t include them on my website as the pop-up amounts are often inaccurate. You can certainly add any recipe to a nutritional calculator so that you can get the most accurate information possible. Many are available online and as apps in the app store.

  2. Hi Amanda, I first want to say, how much I LOVE your recipes…totally Fabulous! I came from a family of great cooks (lucky me) so I generally make everything from scratch. I received a recipe from one of my friends for Rotisserie Chicken…it was good but could be a bit better, so my question to you is…do you have a recipe for that? I put it in the oven for 5 hours at 250 and it came out perfectly but the spices were a bit off, can you help me? Thank you, Linda (from Oregon)

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