Chili crisp—that savory, crunchy oil packed with garlic, spice, and fermented soybeans—has taken the culinary world by storm, and it’s never better than when tossed into creamy pasta. This spicy umami creamy chili crisp pasta takes the rich, velvety texture of an Alfredo sauce and infuses it with the bold, savory depth and heat of the chili crisp. The result is an addictive, restaurant-quality fusion meal that is surprisingly easy to make at home in under 20 minutes.
This recipe is the perfect solution for a busy weeknight when you crave maximum flavor with minimum fuss. By using the secret ingredient of starchy pasta water, we create a glossy sauce that perfectly coats every noodle. It’s a bold, comforting twist on pasta that combines Western decadence with satisfying Asian umami.

Why You’ll Love This Recipe
- Ultra-Fast Dinner: The sauce comes together while the pasta cooks, making this a true 20-minute meal.
- Bold Fusion Flavor: It perfectly marries the richness of dairy with the deep, savory umami and fragrant spice of Asian chili oil.
- Silky Smooth Texture: The sauce is thick, glossy, and emulsified, clinging beautifully to the noodles without being heavy.
- Minimal Ingredients: Relies on pantry staples and one star condiment (chili crisp) for big flavor.
- Customizable Heat: Easily adjust the amount of chili crisp to match your spice tolerance.
Ingredients
- 12 oz (340 g) long pasta (Fettuccine, Spaghetti, or Linguine)
- 4 tbsp (60 g) unsalted butter
- 4 cloves garlic, minced or thinly sliced
- 2–3 tbsp chili crisp or chili oil (Use more solids than oil for crunch)
- 1 tsp light soy sauce or tamari (optional, for extra umami)
- 1 cup (240 ml) heavy cream
- 1/2 cup (55 g) freshly grated Parmesan cheese, plus more for serving
- 1/2 tsp salt, or to taste (be cautious, as soy sauce is salty)
- 1/4 tsp black pepper
- Optional Garnish: Chopped fresh chives or toasted sesame seeds
Equipment
- Large pot (for pasta)
- Large skillet or Dutch oven (for sauce)
- Tongs
- Whisk
- Measuring cups and spoons

Step-by-Step Instructions
- Cook Pasta & Reserve Water: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Before draining, scoop out and reserve 1 cup (240 ml) of the starchy pasta cooking water. Drain the remaining pasta and set aside.
- Infuse the Butter: In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and 2 tablespoons of chili crisp. Sauté for 2–3 minutes until the garlic is fragrant and the chili crisp solids are sizzling. Be careful not to burn the garlic.
- Build the Cream Sauce: Reduce the heat to low. Whisk in the heavy cream and soy sauce (or tamari). Maintain a gentle simmer for 1–2 minutes to allow the sauce to thicken slightly. Do not let the cream boil.
- Emulsify the Sauce: Turn off the heat. Add the freshly grated Parmesan cheese and about 1/4 cup (60 ml) of the reserved pasta water. Whisk quickly and vigorously until the cheese is completely melted and the sauce is glossy, smooth, and emulsified. If the sauce seems too thick, add another tablespoon of pasta water until it reaches a beautiful, clingy consistency.
- Toss and Finish: Add the cooked al dente pasta to the skillet. Use tongs to toss the noodles rapidly until they are thoroughly coated in the silky sauce. Taste and adjust seasoning with a pinch of salt or pepper.
- Serve: Divide the pasta among bowls and top with extra chili crisp (for crunch) and more Parmesan cheese and chives. Serve immediately.
Substitutions and Variations
- Dairy-Free/Vegan: Substitute the butter with vegan butter or olive oil, the heavy cream with full-fat canned coconut milk or oat milk, and the Parmesan with a high-quality vegan Parmesan substitute.
- Protein: Sauté shrimp or cubed chicken breast in the pan before starting the sauce. Remove the cooked protein and add it back in at step 5.
- Vegetables: Stir in 2 cups of fresh spinach during the last minute of cooking (step 5)—the heat will wilt it instantly. You can also add thawed frozen peas or chopped sautéed mushrooms.
- Less Heat: If you want less spice, use only the oil from the chili crisp jar and substitute the solids with toasted sesame seeds and garlic powder.
- Extra Umami: Stir in 1/2 teaspoon of white miso paste along with the heavy cream for an extra layer of savory depth.
Pro Tips and Common Mistakes to Avoid
- Reserve the Starchy Water: This is the most important step! The starchy pasta water is an emulsifier that helps bind the fat (butter/oil) and liquid (cream/water) into a cohesive, glossy sauce that clings to the noodles. Do not drain all the water!
- Low Heat for Cheese/Cream: Once the heavy cream is in the pan, keep the heat low or off entirely. High heat will cause the cream to separate and the cheese to seize, resulting in a grainy sauce.
- Use Quality Chili Crisp: The flavor of this dish relies entirely on the chili crisp. Use a brand you love, like Lao Gan Ma, Fly By Jing, or Momofuku.
- Grate Your Own Cheese: Pre-shredded Parmesan contains stabilizers that prevent it from melting smoothly into a sauce. Always grate your own for the best results.
Storage, Make-Ahead, and Reheating
- Make-Ahead (Sauce Base): You can infuse the oil base (butter, garlic, chili crisp) ahead of time and store it in a jar in the refrigerator.
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce and become quite thick.
- Freezing: We do not recommend freezing this finished pasta dish, as the cream and cheese will separate when thawed.
- Reheating: To revive the creamy texture, reheat the leftovers gently in a skillet over low heat, adding a generous splash of milk or water and stirring until the sauce loosens and becomes creamy again.
Serving Suggestions
Serve this bold pasta with a fresh, simple side salad with a bright vinaigrette to balance the richness. A side of garlic bread is perfect for dipping into the remaining sauce.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 cup
- Calories: 510 kcal
- Protein: 18 g
- Fat: 35 g
- Carbohydrates: 30 g
Note: These are approximations and can vary based on the fat content of the cream and the brand of chili crisp used.
FAQs
Q: Can I use milk instead of heavy cream?
A: Yes, you can use whole milk, but the sauce will not be as thick or rich. For better thickness with milk, use evaporated milk or whisk in 1 teaspoon of cornstarch with the cold milk before heating.
Q: Why do I need the starchy pasta water?
A: The starches in the water are an emulsifier. They are essential for binding the fat (butter/oil) and the liquid (cream/water) into a smooth, cohesive, restaurant-quality sauce that clings to the pasta instead of pooling at the bottom.
Q: What is the best chili crisp brand to use?
A: The “best” is personal, but popular, widely available brands like Lao Gan Ma (classic savory flavor), Momofuku Chili Crunch (more savory/sesame), or Fly By Jing (Sichuan peppercorn flavor) all work wonderfully.
Q: Can I add a protein to this dish?
A: Yes. Sauté shrimp, chicken, or sliced tofu in the pan before making the sauce. Remove the cooked protein, build the sauce, and add the protein back in at the end to toss with the pasta.
Q: What if I don’t have fresh Parmesan?
A: If you don’t have fresh Parmesan, use a high-quality Italian hard cheese like Pecorino Romano. Avoid the pre-grated Parmesan in shakers, as it won’t melt smoothly.