Spicy Tomato Chicken Pasta

The smell of garlic and chili hitting hot olive oil is what pulled my roommate out of her room that Tuesday night. She appeared in the kitchen doorway, nose first, asking what I was making. I told her it was just pasta, but the way the tomatoes were bubbling with that red chili I'd chopped too enthusiastically made it feel like something more. By the time the chicken hit the pan, we'd both decided dinner plans had changed.

I made this the night before my friend's birthday, doubling the batch because I knew she'd want seconds. We ate it straight from the pan, standing at the counter, because sitting down felt too formal. She kept going back for more chicken, and I kept adding extra Parmesan even though she insisted she was done. That pan was scraped clean by the time we finally sat on the couch.

Ingredients

• Penne pasta (350 g): The ridges grab onto that spicy sauce like they were designed for it, and it holds up to tossing without turning mushy.
• Chicken breasts (2 medium, about 350 g): Slicing them after a short rest keeps all the juices inside instead of on your cutting board.
• Olive oil (3 tbsp total): Used twice, once for the chicken and again for building the sauce base, it adds richness without overwhelming the tomatoes.
• Smoked paprika (1/2 tsp): This is the quiet hero on the chicken, adding a subtle smokiness that makes people ask what your secret is.
• Onion (1 small, finely chopped): Softened slowly, it sweetens the sauce and balances the chili heat you are about to add.
• Garlic (3 cloves, minced): It needs just one minute in the pan, any longer and it turns bitter and ruins the vibe.
• Red chili (1, finely chopped, or 1 tsp chili flakes): Fresh chili brings a brighter heat, but flakes work when you are out of fresh and still craving spice.
• Crushed tomatoes (400 g can): The backbone of the sauce, they simmer down into something rich and clingy.
• Tomato paste (2 tbsp): Concentrated flavor that deepens the red and makes the sauce taste like it cooked all day.
• Dried oregano (1 tsp): A little goes a long way, adding that Italian-American warmth without tasting like a pizza.
• Sugar (1 tsp): Cuts the acidity of the tomatoes and rounds out the heat, it is not about making it sweet.
• Reserved pasta water (1/4 cup): Starchy magic that loosens the sauce and helps it coat every piece of pasta.
• Fresh basil (2 tbsp, chopped): Torn or chopped at the last second, it brings a freshness that makes the whole dish feel alive.
• Parmesan cheese (40 g, grated, optional): Salty, nutty, and completely optional, but also completely necessary if you ask me.

Instructions

Boil the penne:

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

Season and sear the chicken:

Rub the chicken breasts with salt, pepper, and smoked paprika, then sear them in 1 tbsp hot olive oil for 4 to 5 minutes per side until golden and cooked through. Let them rest for 2 minutes before slicing into strips so the juices stay inside.

Start the sauce base:

Heat 2 tbsp olive oil in a large sauté pan over medium heat, then add the chopped onion and cook for 3 minutes until soft and translucent. Stir in the garlic and chili, letting them cook for just 1 minute until fragrant.

Build the tomato sauce:

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

Adjust the consistency:

Stir in the reserved pasta water a little at a time until the sauce reaches the consistency you want, loose enough to coat but thick enough to cling. Taste and adjust the seasoning if needed.

Toss and serve:

Add the cooked penne to the sauce and toss until every piece is coated. Top with the sliced chicken strips or fold them in, then garnish with fresh basil and Parmesan if using.

Pin It

There was a night last spring when I made this for four people who had never met before. By the time we were scraping our plates, they were swapping phone numbers and planning a hike. I do not think it was just the food, but the act of passing a bowl of something warm and spicy around a table made everyone relax. Food like this has a way of doing that.

Making It Your Own

The beauty of this pasta is how easily it bends to what you have or what you are craving. Swap the chicken for grilled shrimp if you want something lighter, or use crumbled tofu for a plant-based version that still soaks up all that chili tomato goodness. I have also stirred in spinach at the end when I felt like pretending I was eating vegetables. If you want more heat, drizzle chili oil over your bowl or toss in extra red pepper flakes while the sauce simmers.

Pairing and Serving

This dish works beautifully with a crisp Pinot Grigio that cuts through the richness, or a light-bodied red if you are in the mood for something with a little more body. I have served it with garlic bread on the side when I wanted to soak up every last bit of sauce, and once with a simple arugula salad dressed in lemon juice to balance the heat. It is hearty enough to stand alone, but flexible enough to build a whole meal around.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight as the pasta soaks up more of the sauce. Reheat gently on the stovetop with a splash of water or broth to loosen things up, stirring until warmed through. The chicken can dry out in the microwave, so I prefer reheating everything together in a pan where I can control the heat and add a little moisture back in.

• Store chicken and pasta together or separately depending on how quickly you will eat it.
• Add a drizzle of olive oil when reheating to bring back some of that silky texture.
• Garnish with fresh basil after reheating, not before, so it stays bright and fragrant.

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This is the kind of meal that makes weeknight cooking feel less like a chore and more like something you actually look forward to. It fills your kitchen with the kind of smells that make everyone suddenly appear, hungry and hopeful.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute 600g of fresh tomatoes. Blanch and peel them first, then crush by hand. Fresh tomatoes may have more liquid, so adjust by reducing the amount or cooking longer to concentrate the sauce.

→ How do I prevent the chicken from drying out?

Cook chicken to 165°F internal temperature and avoid overcooking. Searing for 4-5 minutes per side on medium-high heat creates a golden crust while keeping the inside juicy. Let it rest for 2 minutes before slicing to retain moisture.

→ What can I use if I don't have smoked paprika?

Regular paprika, cayenne pepper, or a pinch of chipotle powder work well as substitutes. You can also omit it and rely on the fresh chili for heat and flavor instead.

→ How spicy is this dish and can I adjust the heat?

Using one fresh red chili or 1 tsp chili flakes creates moderate heat. For milder flavor, remove the chili seeds before chopping or reduce the amount. For extra spice, add more chili flakes, fresh chilis, or finish with chili oil at the table.

→ What proteins can replace the chicken?

Grilled shrimp, tofu, or even ground beef work beautifully. Use similar cooking times for shrimp (2-3 minutes per side), adjust tofu by pan-frying until golden, or brown ground beef before adding to the sauce.

→ Can I make this ahead of time?

The sauce can be prepared 1-2 days ahead and reheated gently. Cook pasta and chicken just before serving to maintain texture. Store sauce in an airtight container in the refrigerator and add pasta water when reheating to adjust consistency.