Rescue dinnertime with this 4-Ingredient Creamy Chili Crisp Pasta, the ultimate solution for when you’re too tired to cook but crave something deeply satisfying. It’s a quick, comforting, and flavor-packed meal that comes together in 15 minutes, delivering a spicy, silky sauce with absolutely no chopping required.
Table of Contents
Why You Will Love This Recipe
As someone whose life revolves around food, my most frustrating moments are when I’m hungry but crave nothing. This pasta is my fail-safe. It’s the true comfort I turn to on nights when I don’t even want to dirty a cutting board. The combination of melting cream cheese and spicy, umami-rich chili crisp creates a sauce that’s not just dinner it’s emotional support in a bowl.
Ingredients
- 12 ounces bowtie or mezzi rigatoni pasta
- 1 (8-ounce) container cream cheese
- 2 tablespoons chili crisp
- 2 packed cups baby spinach
- Salt and freshly ground black pepper, to taste
Step-by-step instructions for making the recipe
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
- While the pasta cooks, make the sauce. Place a large skillet over medium-low heat. Add the cream cheese and chili crisp.
- Stir gently until the cream cheese softens, melts, and combines with the chili crisp to form a smooth, spicy sauce.
- Add the drained, cooked pasta and the fresh spinach to the skillet along with 2 tablespoons of the reserved pasta water.
- Toss everything together continuously until the spinach has wilted and the creamy sauce coats every noodle. If the sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Taste and season with salt and pepper as needed. Serve immediately, with an extra drizzle of chili crisp on top if desired.
4-Ingredient Creamy Chili Crisp Pasta
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.12 ounces bowtie or mezzi rigatoni pasta, Salt and freshly ground black pepper
- While the pasta cooks, make the sauce. Place a large skillet over medium-low heat. Add the cream cheese and chili crisp.1 container cream cheese, 2 tablespoons chili crisp
- Stir gently until the cream cheese softens, melts, and combines with the chili crisp to form a smooth, spicy sauce.
- Add the drained, cooked pasta and the fresh spinach to the skillet along with 2 tablespoons of the reserved pasta water.2 cups baby spinach
- Toss everything together continuously until the spinach has wilted and the creamy sauce coats every noodle. If the sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Taste and season with salt and pepper as needed. Serve immediately, with an extra drizzle of chili crisp on top if desired.Salt and freshly ground black pepper, 2 tablespoons chili crisp
Notes
FAQ
What kind of chili crisp should I use?
The flavor of the dish depends on your chili crisp! Fly By Jing Sichuan Chili Crisp is a fantastic choice, but Lao Gan Ma or Momofuku Chili Crunch also work well. Choose one you love the flavor of, and ensure it’s not overwhelmingly spicy, as you’ll use a fair amount.
Can I add other ingredients to this pasta?
Absolutely! This is a perfect base recipe. Try stirring in frozen peas with the spinach, or sautéing a spoonful of tomato paste or a handful of cherry tomatoes in the skillet before adding the cream cheese for extra depth and acidity.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet or the microwave with a splash of water or milk to loosen the sauce back up.