Sweet Chili Chicken Pasta (Printable)

Tender chicken and penne tossed in a creamy sweet chili sauce for an effortless Asian-Italian fusion meal.

# What you'll need:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Sauce

06 - 2 cloves garlic, minced
07 - 1 red bell pepper, thinly sliced
08 - 1 cup heavy cream
09 - 1/3 cup sweet chili sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon lime juice

→ Garnish

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon chopped fresh cilantro
14 - 1 teaspoon toasted sesame seeds

# How to make it:

01 - In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and reserve 1/2 cup of pasta water for later use.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until fragrant and slightly softened.
04 - Pour in heavy cream, sweet chili sauce, soy sauce, and lime juice. Stir well and bring to a gentle simmer.
05 - Return the cooked chicken to the skillet. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add the cooked pasta and toss to coat evenly. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
07 - Transfer to serving plates and garnish with spring onions, cilantro, and sesame seeds. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like takeout but costs a fraction and uses pantry staples you likely already have.
  • The sauce clings to every piece of pasta and chicken, so each bite delivers that addictive sweet heat.
  • You can have dinner on the table in 35 minutes, even on your most chaotic evenings.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overcook the chicken or it turns rubbery, pull it from the heat as soon as it's just cooked through and let it finish in the sauce.
  • Reserve that pasta water before draining, it's the easiest way to loosen a sauce that's gone too thick without diluting the flavor.
  • Taste the sauce before adding the pasta and adjust the sweet chili or lime to match your heat and tang preferences.
03 -
  • Use a large skillet so the chicken has room to sear properly, crowding the pan will steam it instead of browning it.
  • Taste your sweet chili sauce before you start, brands vary wildly in heat and sweetness, and you might need to adjust the amount.
  • Don't rinse the pasta after draining, that starchy coating helps the sauce cling and creates a glossy finish.
  • Let the dish rest for a minute or two before serving, the sauce will settle and coat everything more evenly.
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