Spicy Tomato Chicken Pasta (Printable)

Tender penne in chili-infused tomato sauce topped with seared chicken strips. A hearty, flavorful meal ready in 40 minutes.

# What Goes In:

→ 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

# How to Make It:

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 of pasta water before draining and setting aside.
02 - 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. Let 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 blend flavors.
05 - Stir in the reserved pasta water to achieve desired sauce consistency. Taste and adjust seasoning as needed.
06 - Add the cooked penne to the sauce and toss until well coated. Fold in chicken strips or arrange on top of the pasta.
07 - Transfer to serving plates and garnish with fresh basil and Parmesan cheese if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon simmering something special.
  • The chili heat sneaks up gently, warming you from the inside without overwhelming the rich tomato base.
  • Leftovers taste even better the next day once the flavors marry overnight in the fridge.
02 -
  • Don't skip reserving the pasta water, plain water won't emulsify the sauce the same way and you'll lose that silky texture.
  • Let the chicken rest after searing or all the juices will run out onto the cutting board instead of staying inside the meat.
  • Taste the sauce before adding the pasta because once everything is mixed, adjusting seasoning becomes much harder.
03 -
  • Toast the dried oregano in the pan for thirty seconds before adding the tomatoes to wake up its flavor and make it taste almost fresh.
  • If your sauce tastes flat, a tiny pinch of sugar and a squeeze of lemon juice at the end will brighten everything without making it sweet or sour.
  • For restaurant level presentation, twirl the pasta with tongs into individual nests on each plate, then lay the chicken strips across the top and finish with basil leaves.
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