Spicy Tomato Chicken Pasta (Printable)

Tender penne with zesty chili tomato sauce and juicy seared chicken strips. Hearty and flavorful Italian-American favorite.

# 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 black 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:

01 - Bring a large pot of salted water to boil. Add penne pasta and cook according to package instructions until al dente. Reserve 1/4 cup pasta water before draining. Set drained pasta 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 cooked through. Allow to 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 to develop flavor.
05 - Stir in the reserved pasta water to reach desired sauce consistency. Taste and adjust seasoning as needed with additional salt and pepper.
06 - Toss cooked penne into the sauce until well coated. Add chicken strips on top or gently fold into the pasta mixture.
07 - Divide onto serving plates and garnish with fresh chopped basil and grated Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like effort but comes together in the time it takes to watch one episode of anything.
  • The chili-spiked tomato sauce clings to every ridged penne edge, delivering heat in all the right places.
  • Juicy seared chicken turns this into a meal that actually fills you up without feeling heavy.
  • Leftovers reheat beautifully, and sometimes taste even better the next day when the flavors have melded overnight.
02 -
  • Do not skip reserving the pasta water, it is the only thing that will loosen the sauce without making it watery.
  • Let the chicken rest after cooking or you will lose all the moisture when you slice it.
  • If your chili is mild, taste a tiny piece raw before adding it all, heat levels vary wildly.
  • Simmer the sauce for the full 10 minutes, rushing it leaves the tomato paste tasting raw and harsh.
03 -
  • Salt your pasta water generously, it should taste like the sea, this is your only chance to season the pasta itself.
  • Sear the chicken over medium-high heat without moving it too much, patience gives you that golden crust.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the pasta will dilute it.
  • Use freshly grated Parmesan instead of pre-grated, the flavor and texture are incomparable.
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