Save My neighbor knocked on my door one Thursday evening with a jar of homemade sweet chili sauce and a challenge: make dinner with it in under an hour. I had chicken thawing, a box of penne in the pantry, and just enough cream left from morning coffee. What came together that night wasn't planned, but it stuck around for years. The balance of creamy, spicy, and just slightly sweet turned into the kind of meal I crave on busy weeknights when I need something that feels special without the fuss.
I served this to my book club on a rainy April night when I forgot it was my turn to host until 4 p.m. Everyone assumed I'd been planning it for days. One friend scraped her plate clean and asked if I'd bottled the sauce myself. I didn't have the heart to tell her it took me less time than folding laundry. That night taught me that impressive doesn't always mean complicated, and sometimes the best meals are born from a little improvisation and a lot of hunger.
Ingredients
- Penne or fusilli pasta (350 g): The ridges and tubes trap the creamy sauce perfectly, and cooking it just until al dente keeps it from turning mushy when you toss it in the skillet.
- Boneless, skinless chicken breasts (400 g): Cut them into bite sized pieces so they cook fast and stay juicy, and don't skip seasoning them before they hit the pan.
- Garlic (2 cloves, minced): Fresh garlic blooms in the hot oil and gives the sauce a fragrant base that jarred stuff just can't match.
- Red bell pepper (1, thinly sliced): It adds a sweet crunch and a pop of color that makes the dish look as vibrant as it tastes.
- Heavy cream (1 cup): This is what turns the sauce silky and rich, balancing out the heat from the chili sauce without drowning it.
- Sweet chili sauce (1/3 cup): The star of the show, it brings sweetness, tang, and a gentle kick that builds with each bite.
- Soy sauce (2 tbsp): A splash adds umami depth and a touch of saltiness that rounds out the flavors beautifully.
- Lime juice (1 tbsp): Fresh lime cuts through the richness and brightens everything up, so don't skip this little squeeze.
- Spring onions, cilantro, sesame seeds: These garnishes aren't just pretty, they add fresh, herby, nutty notes that make each forkful more interesting.
Instructions
- Boil the pasta:
- Cook your penne or fusilli in a big pot of salted water until it's just al dente, with a slight bite in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it's your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium high heat, then add your seasoned chicken pieces in a single layer. Let them sizzle undisturbed for a couple of minutes so they get golden and caramelized, then flip and cook until they're cooked through and no longer pink inside.
- Sauté the aromatics:
- Toss the garlic and red bell pepper into the same skillet where the chicken was. Stir them around for a few minutes until the garlic smells incredible and the pepper starts to soften but still has some snap.
- Build the sauce:
- Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, then stir everything together and let it come to a gentle simmer. The sauce will start to thicken slightly and all those flavors will meld into something really special.
- Combine and finish:
- Add the chicken back to the pan, let it simmer for a couple of minutes, then toss in the cooked pasta. If the sauce feels too thick, splash in some of that reserved pasta water a little at a time until it coats the pasta like a silky glaze.
- Garnish and serve:
- Pile the pasta into bowls and scatter spring onions, cilantro, and sesame seeds on top. Serve it hot while the sauce is still glossy and clinging to every piece.
Save My kids started requesting this on Sunday nights, the one evening we all actually sit down together. It's become our unofficial end of weekend ritual. My youngest likes to count the sesame seeds on his plate, and my oldest always steals extra cilantro from the serving bowl. Somehow, a dish born from forgetting to plan dinner turned into the meal that brings us all back to the table, talking and laughing over creamy, spicy forkfuls.
Swaps and Variations
I've made this with shrimp when chicken wasn't in the fridge, and it cooked even faster, just a couple of minutes per side. Tofu works beautifully too, especially if you press it well and pan fry it until the edges get crispy. You can also swap the penne for rice noodles if you want to lean more into the Asian side of this fusion, just adjust the cooking time and keep an eye on the texture. If you're not a fan of bell peppers, try snap peas or broccoli florets, they both hold up well and add a nice crunch.
Make Ahead and Storage
This dish keeps in the fridge for up to three days in an airtight container, and I actually think the flavors deepen overnight. When you reheat it, add a splash of water or cream to bring the sauce back to life, because it tends to thicken as it sits. I've even packed it cold for lunch and eaten it straight from the container, and it still tasted great. If you want to prep ahead, you can cook the chicken and chop the veggies in the morning, then everything comes together in about fifteen minutes when dinnertime rolls around.
Serving Suggestions
I like to serve this with a simple green salad dressed in lime and olive oil to keep things light and fresh. A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully, but iced green tea or sparkling water with a squeeze of lime works just as well. If you're feeding a crowd, double the recipe and serve it family style in a big pasta bowl with extra garnishes on the side so everyone can customize their plate.
- Pair with garlic bread or a crusty baguette to soak up every drop of sauce.
- Add a handful of baby spinach or arugula at the end for extra greens without any effort.
- Sprinkle red pepper flakes on top if you like more heat than the sweet chili sauce provides.
Save This recipe proved to me that some of the best dinners happen when you stop overthinking and just cook with what you have. I hope it becomes one of those easy, reliable favorites in your kitchen too.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any pasta works well. Penne and fusilli are recommended for sauce coating, but fettuccine, linguine, or even spaghetti are excellent alternatives.
- → How do I adjust the heat level?
Control spiciness by adjusting the amount of sweet chili sauce. Start with less and taste as you go. Add fresh Thai chilies or red pepper flakes for extra heat if desired.
- → What proteins can replace chicken?
Shrimp, pork, beef, or tofu work beautifully. Use similar cooking times for protein of comparable size, or adjust as needed until cooked through.
- → Can I make this dairy-free?
Replace heavy cream with coconut cream or cashew cream for a creamy dairy-free version. The flavor profile remains delicious and maintains the sauce consistency.
- → Why use reserved pasta water?
Pasta water contains starch that helps emulsify and thicken the sauce naturally while ensuring the pasta absorbs flavors. It prevents the sauce from becoming too thick or heavy.
- → Can this be prepared ahead?
Prepare ingredients in advance, but assemble just before serving for best texture. Store cooked pasta and sauce separately in the refrigerator for up to two days.