Spicy Tomato Chicken Pasta (Print version)

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

# What You'll Need:

→ 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)

# Cooking Steps:

01 - Bring a large pot of salted water to boil. Add penne and cook according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
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 4-5 minutes per side until golden and cooked through. Let rest 2 minutes, then slice into strips.
03 - Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped onion and sauté 3 minutes until softened. Stir in minced garlic and chili, cooking 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Simmer 10 minutes, stirring occasionally.
05 - Stir in reserved pasta water to reach desired sauce consistency. Taste and adjust seasoning as needed.
06 - Add cooked penne to the sauce and toss until well coated. Fold in chicken strips or arrange on top.
07 - Transfer to serving bowls and garnish with fresh basil and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • The chili heat sneaks up on you in the best way, warming your chest without overwhelming the tomato sweetness.
  • Leftovers taste even better the next day when the flavors have melted into each other overnight.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it watery.
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying in the meat.
  • Taste the sauce before you add the pasta because once it's all mixed, it's hard to fix the seasoning.
03 -
  • Salt your pasta water generously, it should taste like the sea, because that's your only chance to season the pasta itself.
  • Sear the chicken over medium high heat without moving it too much so you get that deep golden crust that adds so much flavor.
  • If the sauce tastes too acidic, a pinch more sugar or a tiny knob of butter stirred in at the end will smooth everything out.
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