Spicy Tomato Chicken Pasta

I threw this together on a Tuesday night when the fridge was nearly bare and I was too tired to think. A can of crushed tomatoes, some chicken, and a lonely red chili sitting on the counter became this surprisingly bold, comforting plate that my family kept asking for. Sometimes the best recipes come from not having a plan at all. There's something about that first bite of heat meeting tender chicken and tangy tomato that wakes you right up. It's become my go-to when I want something fast but full of flavor.

The first time I made this for friends, I panicked halfway through because I thought the sauce was too spicy. But after tossing in the pasta and letting everything meld together, it turned out perfectly balanced. One friend, who usually avoids anything remotely hot, asked for the recipe before she even finished her plate. That's when I realized this dish has a way of winning people over, even the skeptics.

Ingredients

• Penne pasta (350 g): The ridges catch the sauce beautifully, and it holds up well without getting mushy if you need to reheat leftovers.
• Boneless, skinless chicken breasts (2 medium): Searing them with smoked paprika adds a subtle depth that makes the whole dish feel more complex than it really is.
• Olive oil (3 tbsp total): Use a good quality one for cooking the chicken and building the sauce base, it makes a noticeable difference.
• Onion (1 small, finely chopped): This sweetens as it cooks and balances the heat from the chili perfectly.
• Garlic cloves (3, minced): Don't skip this, the fragrance when it hits the hot oil is half the magic.
• Red chili (1, finely chopped): Fresh chili gives a brighter heat than flakes, but either works depending on what you have.
• Crushed tomatoes (400 g can): The backbone of the sauce, look for a brand with minimal added ingredients for the cleanest flavor.
• Tomato paste (2 tbsp): This thickens the sauce and gives it a richer, more concentrated tomato taste.
• Dried oregano (1 tsp): A little goes a long way, it brings that classic Italian vibe without overpowering.
• Sugar (1 tsp): Cuts the acidity of the tomatoes and rounds out the flavors beautifully.
• Reserved pasta water (1/4 cup): The starchy water helps the sauce cling to every piece of pasta, never skip this step.
• Fresh basil (2 tbsp, chopped): Adds a fresh, bright finish that lifts the whole dish right before serving.
• Parmesan cheese (40 g, optional): A little salty, nutty bite on top makes it feel extra special.

Instructions

Boil the pasta:

Cook the penne in a large pot of salted boiling water until al dente, following the package timing. Before draining, scoop out 1/4 cup of the starchy pasta water and set it aside.

Sear the chicken:

Season the chicken breasts with salt, pepper, and smoked paprika, then heat 1 tbsp olive oil in a skillet over medium high heat. Sear for 4 to 5 minutes per side until golden and cooked through, then let rest briefly before slicing into strips.

Build the sauce base:

In a large saute pan, heat 2 tbsp olive oil over medium heat and add the chopped onion, cooking for 3 minutes until softened. Stir in the minced garlic and chopped chili, letting them cook for 1 minute until fragrant.

Simmer the tomato sauce:

Add the crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Let it simmer for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Adjust consistency:

Stir in the reserved pasta water a little at a time until the sauce reaches your preferred consistency. Taste and adjust the seasoning if needed.

Combine and serve:

Toss the cooked penne into the sauce until every piece is well coated, then top with the sliced chicken strips. Garnish with fresh basil and Parmesan cheese before serving hot.

Save

There was a Sunday afternoon when I made a double batch of this and my kitchen smelled so good that my neighbor knocked on the door to ask what I was cooking. We ended up sharing a bowl on the porch, talking about recipes our grandmothers used to make. That's when I realized food has this quiet power to bring people together, even strangers. This dish has become more than dinner, it's an invitation.

Making It Your Own

If you want more heat, add a drizzle of chili oil at the end or toss in extra red chili flakes while the sauce simmers. For a milder version, remove the seeds from the chili before chopping. I've also swapped the chicken for grilled shrimp when I wanted something lighter, and it worked beautifully. You can even use tofu if you're feeding vegetarians, just press it well and pan fry until crispy.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have had time to settle. When reheating, add a splash of water or broth to loosen the sauce, it tends to thicken as it sits. I usually reheat it gently on the stovetop rather than the microwave, it keeps the pasta from getting rubbery. If you're meal prepping, store the chicken separately from the pasta and sauce so it doesn't dry out.

Pairing Suggestions

This pairs beautifully with a crisp Pinot Grigio if you want something light and refreshing, or a light bodied red like Chianti if you prefer wine that complements the tomato. A simple side salad with lemon vinaigrette cuts through the richness nicely. I've also served it with warm garlic bread for soaking up every last bit of sauce, and no one complained.

• A handful of arugula tossed in at the end adds a peppery freshness that brightens the whole plate.
• If you have leftover herbs, try adding a mix of parsley and basil instead of just basil for more complexity.
• For a creamier version, stir in a few tablespoons of heavy cream right before serving.

Save

This dish has saved me on countless rushed evenings and impressed guests on lazy weekends. I hope it becomes one of those recipes you turn to without thinking, the kind that feels like home no matter where you are.

Recipe FAQs

→ Can I use a different pasta shape?

Absolutely. Any pasta shape works well—try rigatoni, fusilli, or linguine. Tube shapes like penne are ideal for capturing the sauce, but thin strands also coat beautifully.

→ How do I control the heat level?

Adjust the chili to your preference. Start with half the amount and taste as you go. Red chili flakes offer easier control than fresh chili. You can also drizzle chili oil at the table for customization.

→ What if I don't have smoked paprika?

Regular paprika works as a substitute, though it won't add the smoky depth. Alternatively, use a pinch of cayenne pepper for subtle heat, or simply omit it and rely on the chili for spice.

→ Why reserve pasta water?

Starch in pasta water emulsifies the sauce, creating a silky coating that clings to the noodles. It also adjusts consistency if your sauce is too thick. This is a key technique for authentic Italian preparation.

→ Can I make this with other proteins?

Yes. Grilled shrimp adds a seafood twist, while crumbled tofu or tempeh work for vegetarian versions. Adjust cooking times accordingly—shrimp needs just 2–3 minutes per side.

→ How do I know when chicken is fully cooked?

Sear until the internal temperature reaches 165°F (74°C) using a meat thermometer. Alternatively, check that juices run clear when pierced and there's no pink inside. This takes about 4–5 minutes per side for medium breasts.