Chicken Diavolo Pasta is quite possibly my favorite pasta dish! Why is it called the devil’s chicken pasta you might ask. Diavolo, the Italian word for “devil,” speaks to the spiciness or “fire” in this dish. It also means that it is sinfully delicious!
This recipe for Chicken Diavolo Pasta is made with fresh baby spinach, sun-dried tomatoes and bow tie “Farfalle” pasta. It is also a creamy pasta, which really balances the level of spice. Aside from tasting absolutely delicious, this is such a quick and easy dinner to make! It also only requires one pan, which means fewer dishes to wash. Gotta love that! If you have any leftovers, this meal is great reheated.
Personally, I love the heat in this dish! A fiery pasta is exactly what I crave during the cold winter months. I love both the flavor and the fact that cayenne pepper is a great metabolic booster… which is awesome when you are eating a big bowl of creamy pasta! Cayenne pepper is also a circulatory stimulant that has detoxification and anti-bacterial properties. If you do not like spicy, just reduce or omit the cayenne and you will still have a very tasty chicken pasta. However, if you really like spicy, then spice it up with some extra cayenne! I actually add extra cayenne pepper to my own bowl but limit the amount that I use in the pan for my daughter’s sake.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Ingredients needed to makeChicken Diavolo Pasta:
- bow tie/Farfalle pasta – cooked and drained.
- fresh boneless, skinless chicken breasts – cut into bite-sized pieces.
- olive oil
- cayenne pepper – adjust to your personal preference.
- crushed red pepper flakes –adjust to your personal preference.
- minced garlic
- unsalted butter
- heavy cream
- grated parmesan cheese
- fresh baby spinach – chopped or torn with stems removed.
- sun-dried tomatoes – chopped
- optional: salt and pepper to taste – I do not think it needs any but everyone is different.
How to make Creamy Chicken Diavolo Pasta:
First, cut the chicken into bite-sized pieces. Then, chop the spinach and sun-dried tomatoes. While you are making the Chicken Diavolo, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
In a large saute pan, over medium heat, add the olive oil and cayenne pepper. Swirl to combine. Cook the chicken in the spicey oil until fully cooked, about 8 minutes but times may vary. Once the chicken is fully cooked, reduce the heat to medium-low and add the butter and garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted.
Add the heavy cream and crushed red pepper flakes the pan and simmer for 5 minutes. Reduce heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through.
Finally, stir in the spinach,sun-dried tomatoes and the cooked, drained pasta. Serve hot and enjoy!
More Easy Pasta Recipes
- Cajun Shrimp Pasta
- Creamy Mushroom Pasta
- Pumpkin Fettucine Alfredo
- Creamy Sage Turkey Pasta and Peas
- Easy Pesto Pasta
- Creamy Italian Ravioli
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Print Recipe
Spicy chicken pasta that is sinfully delicious!
| Course | Main Dishes |
| Cuisine | Italian |
| Keyword | Chicken, Pasta |
| Cook Time | 15 minutes |
| Servings | people |
Ingredients
- 12 ounces bow tie pasta cooked and drained
- 1 lb. fresh boneless skinless chicken breasts cut into bite-sized pieces.
- 2 tbsp olive oil
- 1/2 tsp Cayenne Pepper adjust to your personal preference.
- 1/2 tsp crushed red pepper flakes adjust to your personal preference.
- 2 tsp minced garlic
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese
- 2 cups Fresh Baby Spinach chopped or torn with stems removed.
- 6 ounces sun-dried tomatoes chopped
- optional: Salt and pepper to taste
Ingredients
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Instructions
First, cut the chicken into bite-sized pieces. Then, chop the spinach and sun-dried tomatoes. While you are making the Chicken Diavolo, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
In a large saute pan, over medium heat, add the olive oil and cayenne pepper. Swirl to combine. Cook the chicken in the spicy oil until fully cooked, about 8 minutes but times may vary.
Once the chicken is fully cooked, reduce the heat to medium-low and add the butter and garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted. Add the heavy cream and crushed red pepper flakes the pan and simmer for 5 minutes.
Reduce heat to low, then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Finally, stir in the spinach and sun-dried tomatoes and drained pasta. Serve hot and enjoy!
Recipe Notes
If you do not like spicy, just reduce or omit the cayenne and you will still have a very tasty chicken pasta. However, if you really like spicy, then spice it up with some extra cayenne!
