Simple Spicy Chicken Pasta
Member recipe

Simple Spicy Chicken Pasta

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(15 ratings)

Member recipe by


Serves 6

An easy one-pot dish. Delicious juicy chicken in a tomato sauce with a nice kick. Perfect with pasta and some garlic bread.

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  • 4 chicken breasts, cut into bite-size pieces
  • 1 large onion, finely diced
  • 2 cloves of garlic, crushed
  • 2 red peppers, cut into bite-size pieces
  • 2 x 400g tinned chopped tomatoes
  • 2 tbsp Worcestershire Sauce
  • 1/2 a lemon
  • 1 tsp chilli flakes, alter depending on heat preference
  • 1/2 chilli powder
  • 250g cheddar cheese, grated
  • olive oil
  • salt
  • black pepper


    1. Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
    2. Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
    3. Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
    4. With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
    5. Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

Comments, questions and tips

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20th Dec, 2019
Very simple to follow and make. I used 1 tsp of chilli powder in Step 1, and I added Italian mixed herbs at Step 3 and a little more salt and pepper. I also added about 3 tbs Philadelphia cream cheese towards the end and stirred until it melted in to make the sauce slightly thicker and creamier. I am also considering serving this on top of grilled aubergine slices instead of pasta as a low-carb alternative!
4th Apr, 2019
Nice & simple to make, perfect for mid week meal. My fiancé loved it.
28th Apr, 2016
Ok, this might be just me, but when I saw NO herbs in this recipe I couldn't force myself to do it as per the instructions. The recipe is sound and will give you a nice result, but if you like Italian or want more, at least add some dried "Italian herb mix" or fresh basil, oregano and parsley at stage 3 (when you add the tomatoes) If you don't want it too protein rich, you can add thinly sliced carrot, celery or any veg you have, around the time you put your pasta on. I made it this way and added a little grated Pecorino to the cheese mix (it was getting way to dry to use so I grated it fine and put it in) Nice result, family fed - no complaints :)
9th Feb, 2016
Loved this. I didn't have any red peppers but I threw in some bacon after reading another user's comment. The bacon made it a bit gritty but otherwise it's a really tasty, simple and versatile sauce.
15th Aug, 2014
Mean recipe very tasty. We made this recipe with chorizio sausage it tasted awesome. Such a basic recipe. The next day we made the remaining pasta into a pasta bake by sprinkling breadcrumbs on top that was drizzled with olive oil and cheese. Highly recommend this recipe
23rd Aug, 2013
the chilli powder is a tsp- at least that's what I use!
8th Feb, 2013
What is meant by 1/2 chilli power? what measurement is this?
6th Nov, 2012
I've just made this meal as I like to take a wholesome meal into work as I'm working such long hours. I used turkey as an alternative as I already had it. Couldn't resist trying some this evening and will 100% make this again, full of flavor and deliciously tasty, I didn't bother with garlic bread just ate a larger portion!! Would highly recommend...
25th Aug, 2012
This was very easy to make and went down very well at dinner. I didn't have chilli flakes so I added more chilli powder instead. I also didn't use cheddar cheese as my other half is not a fan, but I stirred in 2 tbsp of light Philly at the end, which made it deliciously creamy. I will definitely make again, and the left overs are very nice over a jacket potato :)
15th Jan, 2012
Very easy and very tastey


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