Spicy Tomato Chicken Pasta (Print View)

Penne pasta with spicy chili-tomato sauce and tender seared chicken strips. An easy, protein-packed weeknight dinner.

# 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 pepper, 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

# How to Prepare:

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 pasta water before draining and setting 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 fully cooked. Rest for 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 for 3 minutes until softened. Stir in minced 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 reserved pasta water into the sauce to achieve desired thickness. Taste and adjust seasoning as needed.
06 - Toss cooked penne into the sauce until thoroughly coated. Add chicken strips on top or fold them into the pasta mixture.
07 - Plate the pasta and garnish with fresh chopped basil and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in under 40 minutes, making it perfect for busy weeknights when you still want a homemade meal.
  • The chili gives just enough kick to keep things interesting without overwhelming the sweet tomato base.
  • It's hearty enough to satisfy everyone at the table, and the leftovers taste even better the next day.
02 -
  • Always reserve pasta water before draining, it's the secret to a sauce that actually clings instead of sliding off.
  • Let the chicken rest after searing or it will lose all its juices the moment you slice into it.
  • Taste the sauce before adding the pasta, it should be slightly more seasoned than you think because the pasta will dilute it a bit.
03 -
  • Don't crowd the pan when searing the chicken, give each piece space so it develops a proper golden crust instead of steaming.
  • If your sauce tastes too acidic, add an extra pinch of sugar instead of more salt, it balances the tomatoes without making it taste sweet.
  • Use a pasta shape with ridges or tubes, smooth shapes like spaghetti won't hold the chunky sauce as well.
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