Spicy Tomato Chicken Pasta (Printable version)

Tender penne with chili-tomato sauce and seared chicken strips. Hearty, flavorful, and ready in 40 minutes.

# Ingredient list:

→ Pasta

01 - 12 oz penne pasta
02 - Salt for boiling water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (about 12 oz)
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 teaspoon smoked paprika

→ Chili Tomato Sauce

08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1 red chili, finely chopped or 1 teaspoon red chili flakes
12 - 1 can (14 oz) crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon sugar
16 - Salt and pepper to taste
17 - 1/4 cup reserved pasta water

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 1/4 cup grated Parmesan cheese, optional

# Step-by-step guide:

01 - Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Set aside.
02 - While pasta cooks, season chicken breasts with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Let rest for 2 minutes, then slice into strips.
03 - In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté for 3 minutes until softened. Stir in garlic and chili, cooking for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Simmer for 10 minutes, stirring occasionally.
05 - Stir in the reserved pasta water to achieve desired sauce consistency. Taste and adjust seasoning as needed.
06 - Toss the cooked penne into the sauce until well coated. Add chicken strips on top or fold gently into the pasta.
07 - Transfer to serving plates. Garnish with fresh basil and Parmesan cheese if desired. Serve immediately.

# Expert tips:

01 -
  • It uses staples you likely already have, so no special shopping trip required.
  • The chili heat builds slowly and warms you without overpowering the sweetness of the tomatoes.
  • Leftovers taste even better the next day when the flavors have married overnight.
  • You can adjust the spice level easily depending on whos eating.
02 -
  • Dont skip reserving the pasta water, it has the starch you need to help the sauce cling instead of sliding off the noodles.
  • Let the chicken rest after searing or all the juices will run out onto the cutting board instead of staying inside the meat.
  • If the sauce tastes too sharp or acidic, a pinch more sugar will smooth it out without making it sweet.
03 -
  • Salt your pasta water generously, it should taste like the sea, this is your only chance to season the pasta itself.
  • Use a skillet with enough surface area so the chicken sears instead of steams, crowding the pan will make it rubbery.
  • Taste the sauce before adding the pasta, its easier to adjust seasoning when the sauce is on its own.
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