Save to Pinterest My neighbor knocked on the door holding a bag of tomatoes and a single red chili from her garden. She said they needed using up, and I had chicken thawing in the fridge with no real plan. Sometimes the best meals happen when you work backward from what you have. I boiled water, opened the pantry, and let instinct take over. What came together that evening turned into something we now make on repeat.
I made this the first time my brother visited after moving across the country. He walked into the kitchen, smelled the garlic and chili hitting the oil, and said it reminded him of the Italian place we used to go to as kids. We sat at the table longer than usual that night, talking over second helpings. Food has a way of pulling people back to the same room.
Ingredients
- Penne pasta (350 g): The ridges catch the sauce beautifully, and it holds up well without getting mushy if you need to keep it warm.
- Boneless, skinless chicken breasts (2 medium, about 350 g): These cook quickly and stay tender if you dont overcook them, slice them while theyre still slightly warm for the juiciest results.
- Olive oil (1 tbsp for chicken, 2 tbsp for sauce): Use a decent quality oil since it carries the flavor of the garlic and chili through the whole dish.
- Salt, black pepper, smoked paprika: The paprika adds a subtle smokiness that makes the chicken taste like it came off a grill even when its just pan seared.
- Onion (1 small, finely chopped): It melts into the sauce and adds a natural sweetness that balances the heat.
- Garlic cloves (3, minced): Fresh garlic makes all the difference, jarred garlic just doesnt bloom the same way in hot oil.
- Red chili (1, finely chopped) or red chili flakes (1 tsp): Fresh chili gives a brighter heat, but flakes work perfectly and you can control the intensity.
- Crushed tomatoes (400 g can): The backbone of the sauce, look for cans with minimal ingredients for the cleanest tomato flavor.
- Tomato paste (2 tbsp): This deepens the color and adds a concentrated richness that thin tomato sauce just cant achieve.
- Dried oregano (1 tsp): It brings that classic Italian herbiness without overpowering the chili.
- Sugar (1 tsp): Cuts the acidity of the tomatoes and rounds out the sauce, you wont taste sweetness but youll notice if its missing.
- Reserved pasta water (1/4 cup): The starchy water helps the sauce cling to every piece of pasta.
- Fresh basil (2 tbsp, chopped): A handful of fresh basil at the end lifts the whole dish with a bright, aromatic finish.
- Grated Parmesan cheese (40 g, optional): It adds a salty, nutty layer that makes each bite feel a little more indulgent.
Instructions
- Boil the pasta:
- Cook the penne in a large pot of salted boiling water according to package instructions until al dente. Before draining, scoop out 1/4 cup of the starchy pasta water and set it aside, then drain the pasta and leave it in the colander.
- Sear the chicken:
- Season the chicken breasts all over with salt, pepper, and smoked paprika. Heat 1 tbsp olive oil in a skillet over medium high heat until it shimmers, then sear the chicken for 4 to 5 minutes per side until golden and cooked through. Let it rest for 2 minutes, then slice into strips.
- Start the sauce:
- In a large saute pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and saute for 3 minutes until it softens and turns translucent. Stir in the garlic and chili, cooking for 1 minute until the kitchen fills with that unmistakable fragrance.
- Simmer the tomato base:
- Add the crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper. Let it simmer for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Adjust the consistency:
- Stir in the reserved pasta water a little at a time until the sauce reaches your desired thickness. Taste and adjust the seasoning if needed.
- Combine and serve:
- Toss the cooked penne into the sauce until every piece is coated. Add the chicken strips on top or fold them into the pasta. Serve hot, garnished with fresh basil and Parmesan cheese if using.
Save to Pinterest One weeknight my daughter asked if we could make the spicy chicken pasta again, and I realized it had quietly become her comfort food. She set the table without being asked and lingered in the kitchen while I stirred the sauce. We didnt talk about much, just the smell of garlic and the sound of pasta bubbling. Sometimes a recipe becomes part of the rhythm of home without you noticing.
How to Store and Reheat
Let the pasta cool completely before transferring it to an airtight container. It keeps in the fridge for up to three days, and honestly, the flavors get even better as they sit. When reheating, add a splash of water or broth to loosen the sauce since the pasta absorbs moisture as it rests. I usually reheat it gently in a pan over medium low heat, stirring occasionally, but the microwave works in a pinch if you cover it with a damp paper towel.
Ways to Make It Your Own
This recipe is flexible enough to handle whatever you have on hand. Swap the chicken for grilled shrimp, pan fried tofu, or even Italian sausage if you want a richer flavor. If you love vegetables, stir in spinach, zucchini, or bell peppers during the last few minutes of simmering. I once added a handful of sun dried tomatoes because I found a jar in the back of the fridge, and it gave the sauce a deep, tangy sweetness that everyone loved.
Serving Suggestions and Pairings
We usually serve this with a simple side salad dressed in lemon and olive oil to balance the richness of the pasta. A crusty baguette or garlic bread is perfect for mopping up any sauce left on the plate. If youre pouring wine, a crisp Pinot Grigio or a light bodied red like Chianti works beautifully.
- Add a squeeze of fresh lemon juice over the top just before serving for a bright, zesty finish.
- Double the chili if youre feeding heat lovers, or leave it out entirely for kids and add hot sauce at the table.
- Toss in a handful of arugula right before serving for a peppery bite and a pop of green.
Save to Pinterest This dish has become one of those recipes I turn to when I want something satisfying without spending the whole evening in the kitchen. It feels like a hug in a bowl, warm and comforting, with just enough spice to keep things interesting.
Questions & Answers
- → Can I use a different pasta shape?
Absolutely. Rigatoni, fusilli, or linguine work wonderfully. Choose shapes that hold sauce well for best results.
- → How do I prevent the chicken from drying out?
Don't overcook it. Sear for 4-5 minutes per side until golden and the internal temperature reaches 165°F. Letting it rest for 2 minutes before slicing keeps it juicy.
- → What can substitute for chicken?
Grilled shrimp, tofu, or even Italian sausage work excellently. Adjust cooking times based on your protein choice.
- → How spicy is this dish?
Moderately spicy with one fresh red chili. Adjust heat by using more chili, chili flakes, or chili oil. Start with less and increase to taste.
- → Can I make this ahead?
Yes. Prepare the sauce up to 2 days ahead and store refrigerated. Cook pasta and chicken fresh, then combine. The flavors meld beautifully when reheated gently.
- → What wine pairs well with this?
Crisp Pinot Grigio complements the spice and tomato beautifully. Light-bodied reds like Pinot Noir also work nicely.