I made a Creamy Chicken Chili that blends tomato cream, garlic, and crushed red pepper flakes into a thick, spicy sauce that comes together in just 20 minutes, with a final twist you won’t expect.

Jump to Recipe

Ingredients

Print Recipe (No Advertisments)

Penne or rigatoni pasta: Complex carbs for energy little fibre unless whole grain makes dish comforting and starchy.
Chicken: Lean protein builds muscle low fat if skinless absorbs spices and keeps it hearty.
Crushed tomatoes: Adds bright acidity vitamin C and lycopene balances cream gives tangy freshness.
Heavy cream: Rich fat very creamy mouthfeel high calories so use sparingly if watching weight.
Cream cheese: Extra silky texture adds tang and richness high in saturated fat and calories.
Parmesan: Sharp umami saltiness adds depth small amount boosts flavor with protein and calcium.
Garlic and onion: Aromatic base provide flavor antioxidants and small amounts of fiber not sweet but savory.

Ingredient Quantities

12 oz (340 g) penne or rigatoni pasta

1 lb (450 g) boneless skinless chicken breasts, cut into bite sized pieces or use about 2 cups shredded rotisserie chicken

2 tbsp extra virgin olive oil

2 tbsp butter (optional, for richness)

1 small yellow onion, finely chopped

3 garlic cloves, minced

1/2 to 1 tsp crushed red pepper flakes (adjust to taste)

1 can (14 oz / 400 g) crushed tomatoes

1/2 cup (120 ml) low sodium chicken broth

3/4 cup (180 ml) heavy cream

4 oz (115 g) cream cheese, softened (optional, for extra creaminess)

1/2 cup (50 g) grated Parmesan cheese, plus extra for serving

1 tsp dried Italian seasoning or 1 tbsp chopped fresh basil

Salt and freshly ground black pepper to taste

Fresh parsley or basil leaves for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook the penne or rigatoni according to package directions until al dente, then drain but reserve about 1 cup of the pasta cooking water.

2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the bite sized chicken pieces (or shredded rotisserie chicken) and season with a little salt and pepper. Cook until golden and cooked through, about 4 to 6 minutes for fresh chicken, less if using rotisserie. Remove chicken to a plate.

3. In the same skillet add 2 tbsp butter if using, then add the chopped onion and sauté over medium heat until soft and starting to brown, about 3 to 4 minutes. Add the minced garlic and 1/2 to 1 tsp crushed red pepper flakes and cook another 30 seconds until fragrant.

4. Pour in the can of crushed tomatoes and 1/2 cup low sodium chicken broth and stir, scraping up any browned bits from the pan. Add 1 tsp dried Italian seasoning or the fresh basil, and let the sauce simmer gently for 4 to 5 minutes to reduce slightly.

5. Turn the heat to low, then stir in 3/4 cup heavy cream and the softened 4 oz cream cheese if using. Stir until the cream cheese melts and the sauce is smooth. If it seems too thick, add a splash of the reserved pasta water.

6. Stir in 1/2 cup grated Parmesan cheese until melted and combined. Taste and season with salt and freshly ground black pepper and more crushed red pepper if you want extra heat.

7. Return the cooked chicken to the skillet and toss to coat in the sauce. Add the drained pasta and toss again, adding reserved pasta water a few tablespoons at a time to loosen the sauce so it clings to the pasta.

8. Finish with a tiny knob of butter if you like it richer, stir once more off the heat so the sauce gets glossy, and let everything sit a minute so flavors marry. Don’t overcook now or the pasta gets mushy.

9. Serve immediately with extra grated Parmesan and a scattering of chopped fresh parsley or basil on top. Leftovers reheat well, add a splash of cream or milk when reheating to refresh the sauce.

Equipment Needed

1. Large pot for boiling the pasta and reserving about a cup of the cooking water.
2. Colander to drain the pasta.
3. Large skillet, about 12 in, for searing the chicken and simmering the sauce.
4. Chef’s knife for chopping the onion and cutting the chicken, dont forget to keep it sharp.
5. Cutting board.
6. Measuring cups and spoons for cream, broth and spices.
7. Wooden spoon or heatproof spatula for stirring so the sauce doesnt stick.
8. Tongs or a pasta server to toss the pasta with the sauce.
9. Can opener and a fine grater for fresh Parmesan.

FAQ

Can I use rotisserie chicken instead of cooking raw chicken? Yes, totally. Use about 2 cups shredded rotisserie chicken and add it at the end just to warm through so it doesn't dry out, you'll save a ton of time.

How do I make it less spicy or more spicy? To make it milder, drop the red pepper flakes to 1/4 tsp or skip them. Want more heat? Add up to 1 tsp crushed red pepper or a pinch of cayenne, or stir in chopped pickled jalapeños to taste.

Can I make this lighter or dairy free? For a lighter version, swap heavy cream for half-and-half or whole milk and simmer a bit longer to thicken, or whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water. For dairy free, use full-fat canned coconut milk or cashew cream and a dairy-free cream cheese substitute, but the flavor and texture will be a bit different.

Will the pasta get soggy if I mix it with the sauce now and reheat later? To keep best texture, slightly undercook the pasta by 1-2 minutes (al dente), toss with the sauce to finish cooking, or store pasta and sauce separately. If mixed and refrigerated, it still works but may soften more when reheated.

Can I freeze the leftovers? You can freeze the sauce, but creamy pasta can change texture when frozen. Freeze the sauce (without pasta) for up to 3 months, thaw overnight and reheat gently, stirring in a splash of broth or milk. If you must freeze the whole dish expect some graininess and softer pasta.

My sauce is too thin, how do I thicken it fast? Simmer it uncovered until it reduces, stir in the cream cheese and Parmesan to thicken, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir that in, simmer 1-2 minutes until it thickens. Also reserve a little pasta water – a splash helps bind sauce to pasta.

Creamy Chicken Chili Pasta Recipe Substitutions and Variations

Pasta (penne/rigatoni): other short shapes work great like farfalle, shells or fusilli; whole wheat or chickpea/gluten free pasta for more fiber or GF needs; spiralized zucchini or sweet potato noodles for a low carb swap, just note they cook faster.
Chicken (breast / rotisserie): use shredded rotisserie or leftover turkey; firm tofu cubes or tempeh for a vegetarian option; canned chickpeas for an easy plant based protein that holds up in the sauce.
Heavy cream: half and half plus 2 tbsp melted butter per cup to mimic the fat; evaporated milk for a lighter but still creamy result; full fat coconut milk if you need dairy free (gives a slight coconut note).
Cream cheese (optional): full fat Greek yogurt for tangy creaminess; mascarpone if you want richer and silkier texture; blended silken tofu or soaked cashews for a dairy free creamy swap.

Pro Tips

1) Salt the pasta water like the sea and actually taste it. Save more than you think — 1 cup is fine but keep a few extra tablespoons handy. Add the hot starchy water little by little to the sauce so it clings to the pasta, instead of dumping a bunch and thinning things out.

2) Dry the chicken well and don’t crowd the pan, get a quick golden sear for real flavor. If you’re using rotisserie chicken, add it back at the end so it stays juicy, dont cook it again or it’ll dry out.

3) Soften the cream cheese to room temp and cut it into small pieces before stirring into warm cream. Keep the sauce just below a simmer after adding dairy, boiling will make it break. If it does split, whisk in a splash of cold reserved pasta water or a little cold butter off the heat and it’ll often come back together.

4) Taste and tweak at the end. If the tomato tastes too bright add a pinch of sugar, if it needs brightness add a squeeze of lemon or a few chopped basil leaves right before serving. Finish off with a tiny knob of butter and freshly grated Parmesan off-heat for a glossy, silky sauce.

Creamy Chicken Chili Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Creamy Chicken Chili that blends tomato cream, garlic, and crushed red pepper flakes into a thick, spicy sauce that comes together in just 20 minutes, with a final twist you won't expect.

Servings

servings

Calories

955

kcal

Equipment: 1. Large pot for boiling the pasta and reserving about a cup of the cooking water.
2. Colander to drain the pasta.
3. Large skillet, about 12 in, for searing the chicken and simmering the sauce.
4. Chef’s knife for chopping the onion and cutting the chicken, dont forget to keep it sharp.
5. Cutting board.
6. Measuring cups and spoons for cream, broth and spices.
7. Wooden spoon or heatproof spatula for stirring so the sauce doesnt stick.
8. Tongs or a pasta server to toss the pasta with the sauce.
9. Can opener and a fine grater for fresh Parmesan.

Ingredients

12 oz (340 g) penne or rigatoni pasta
1 lb (450 g) boneless skinless chicken breasts, cut into bite sized pieces or use about 2 cups shredded rotisserie chicken
2 tbsp extra virgin olive oil
2 tbsp butter (optional, for richness)
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/2 to 1 tsp crushed red pepper flakes (adjust to taste)
1 can (14 oz / 400 g) crushed tomatoes
1/2 cup (120 ml) low sodium chicken broth
3/4 cup (180 ml) heavy cream
4 oz (115 g) cream cheese, softened (optional, for extra creaminess)
1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
1 tsp dried Italian seasoning or 1 tbsp chopped fresh basil
Salt and freshly ground black pepper to taste
Fresh parsley or basil leaves for garnish (optional)

Directions

Bring a large pot of salted water to a boil and cook the penne or rigatoni according to package directions until al dente, then drain but reserve about 1 cup of the pasta cooking water.
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the bite sized chicken pieces (or shredded rotisserie chicken) and season with a little salt and pepper. Cook until golden and cooked through, about 4 to 6 minutes for fresh chicken, less if using rotisserie. Remove chicken to a plate.
In the same skillet add 2 tbsp butter if using, then add the chopped onion and sauté over medium heat until soft and starting to brown, about 3 to 4 minutes. Add the minced garlic and 1/2 to 1 tsp crushed red pepper flakes and cook another 30 seconds until fragrant.
Pour in the can of crushed tomatoes and 1/2 cup low sodium chicken broth and stir, scraping up any browned bits from the pan. Add 1 tsp dried Italian seasoning or the fresh basil, and let the sauce simmer gently for 4 to 5 minutes to reduce slightly.
Turn the heat to low, then stir in 3/4 cup heavy cream and the softened 4 oz cream cheese if using. Stir until the cream cheese melts and the sauce is smooth. If it seems too thick, add a splash of the reserved pasta water.
Stir in 1/2 cup grated Parmesan cheese until melted and combined. Taste and season with salt and freshly ground black pepper and more crushed red pepper if you want extra heat.
Return the cooked chicken to the skillet and toss to coat in the sauce. Add the drained pasta and toss again, adding reserved pasta water a few tablespoons at a time to loosen the sauce so it clings to the pasta.
Finish with a tiny knob of butter if you like it richer, stir once more off the heat so the sauce gets glossy, and let everything sit a minute so flavors marry. Don't overcook now or the pasta gets mushy.
Serve immediately with extra grated Parmesan and a scattering of chopped fresh parsley or basil on top. Leftovers reheat well, add a splash of cream or milk when reheating to refresh the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.