Chili Crisp Garlic Pasta is boldly flavored, 15-minute weeknight dinner is everything - spicy, savory, a little crunchy, and endlessly customizable.
Chili Crisp Garlic Pasta is bursting with flavors of your favorite ingredients: pasta, garlic, Parmesan, butter and olive oil! It's so dependable, and is one of those staple weeknight dinners that we all need in our repertoire.
Why make Chili Crisp Garlic Pasta
Chili Crisp Garlic Pasta is comforting, insanely delicious and comes together in about 20 minutes. Ditalini pasta is loaded with butter flavors, garlic and parmesan cheese richness. Your whole family will love it!
Main Ingredients
- Ditalini Pasta - You can also use Ditaloni or Rigatoni. Ditalinis are pretty small and mostly used in soups. Ditaloni and ditali are bigger and work well in salads and pasta bakes. If you don't have ditalini, short shapes like bowties, mezzi rigatoni, or fusilli are also ideal because their ridges and curves capture the sauce. Long noodles like spaghetti work too but tend to let the oil slide off.
- Chili Crisp - I bought my chili crisp at the large supermarket, you can also use powdered chili instead. If you prefer a non-spicy version, omit chili crisp completely.
- Parmesan Cheese - Use grated or shredded. You can also grate it yourself with microplane grater.
- Butter and olive oil - I use extra virgin olive oil and salted butter.
- Heavy cream - You can also half and half.
- Garlic - I like to use minced garlic, either prepared or mince your own!
Chili Crisp Garlic Pasta
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Equipment
- 1 Skillet
- 1 spatula
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon garlic minced
- 3 cups chicken broth
- 1 ½ cup pasta (macaroni or ditalini)
- ⅓ cup heavy cream
- 2 tablespoon butter
- 1 tablespoon garlic chili crisp
- ½ cup Parmesan grated
- 1 tablespoon parsley
- salt and pepper to taste
Instructions
- Heat a medium size skillet over medium heat, add olive oil and garlic. Cook for 1 minute.
- Pour in chicken broth and bring to a boil. Add your pasta to the broth and simmer for 10 minutes.
- Add heavy cream to the simmering broth.
- Once most of the liquid is gone, remove skillet from heat.
- Add butter, chili crisp and Parmesan. Season with salt and pepper according to your taste. Serve immediately, garnished with Parsley
Can I make chili crisp pasta less spicy?
Yes. Use half the amount of chili crisp called for, or choose a milder brand like Lao Gan Ma's original. Stirring in cream cheese or a splash of cream also cuts heat significantly. You can also finish the dish with a squeeze of lemon juice, which cuts spice perception through acidity.
The heat in chili crisp comes from hot pepper, which is oil-soluble - meaning water won't help, but fat will.
What can I substitute for chili crisp?
The best substitutes replicate both the oil base and the crispy texture:
- Sambal oelek + toasted sesame oil - best texture match
- Chili flakes + peanut oil - great for pasta and noodle dishes
- Harissa paste - smokier flavor, thicker texture, easy to control
- Sriracha - widely available, adds heat without crunch
- Homemade chili oil (fried garlic + neutral oil + chili flakes) - closest to the real thing; stays crispy up to 3 days
Does chili crisp pasta reheat well?
It can dry out when reheated. Add a splash of water or broth before microwaving, and stir halfway through. Top with fresh chili crisp after reheating to restore texture and heat.
Expert tips for Success
- If you are new to spice and not sure about whether you would like the chili crisp spice (it has a little kick of chili) - then just add half then you can always stir in more at the end.
- What pasta shape is the best? Use ditalini pasta, or macaroni. Anything that is small and compact will work exceptionally well here.
- Don't have the heat too high. You should only ever be at a really gentle simmer, this helps to ensure your pasta cooks through slowly.
Can I store leftovers
This pasta is perfect to make ahead or for leftovers! I don't think any pasta re-heats particularly well. This one certainly does!
Kathryn says
I added a bag of steamed chopped broccoli and this recipe was just delicious. Even reheats well. Can’t wait to make it again.
Olya says
Broccoli is just genius addition! Love that!
M says
Delicious way to use tiny pasta! I love chili crisp!
Gregory says
Used same noodles and turned out just like the photos!
Joe says
My son and l love this pasta - it’s a more complex version of Mac and cheese