Pin it My stove timer was blaring, the water boiling over, and I was frantically flipping chicken that was browning too fast. That chaotic Tuesday evening taught me more about timing than any cookbook ever could. What started as an attempt to use up leftover chicken turned into a dish my family now requests weekly. The chili kick balanced with sweet tomatoes became our go-to comfort meal when we needed something satisfying without spending hours in the kitchen. Sometimes the best recipes are born from hunger and a bit of improvisation.
I made this for my neighbor after she mentioned craving something bold but homey. She stood in my kitchen, fork in hand, eyes wide after the first bite. The way the paprika-crusted chicken mingled with that garlicky, chili-spiked sauce made her pause mid-sentence. She asked for the recipe twice before leaving, and now we trade variations every few months. That night reminded me how food can say things words cannot.
Ingredients
- Penne pasta (350 g): The ridged tubes catch every bit of sauce, making each forkful intensely flavorful and worth the carb love.
- Boneless, skinless chicken breasts (350 g): Lean protein that stays juicy when seared quickly over high heat, then sliced into tender strips.
- Olive oil: Used twice, once for the chicken and again for building the aromatic base of the sauce.
- Smoked paprika (1/2 tsp): This is the secret to giving the chicken a subtle smoky depth that plays beautifully against the tomato acidity.
- Onion (1 small): Finely chopped and softened, it adds sweetness and body to the sauce foundation.
- Garlic cloves (3): Minced and cooked just until fragrant, they release an aroma that fills the entire kitchen.
- Red chili (1) or chili flakes (1 tsp): Adjust this to your heat tolerance, but do not skip it, the gentle warmth is what makes this dish memorable.
- Crushed tomatoes (400 g can): The backbone of the sauce, providing rich tomatoey goodness without any chopping required.
- Tomato paste (2 tbsp): Concentrated umami that thickens and deepens the overall flavor in a way crushed tomatoes alone cannot.
- Dried oregano (1 tsp): A classic Italian herb that ties everything together with earthy, slightly peppery notes.
- Sugar (1 tsp): Balances the acidity of the tomatoes and rounds out the sauce so it tastes bright, not sharp.
- Reserved pasta water (1/4 cup): Starchy liquid gold that helps the sauce cling to the pasta and brings everything into harmony.
- Fresh basil: Torn or chopped at the last moment, it adds a burst of freshness and color.
- Parmesan cheese (40 g): Optional but highly recommended for a salty, nutty finish that melts slightly into the hot pasta.
Instructions
- Boil the penne:
- Bring a large pot of generously salted water to a rolling boil, then add the penne and cook until al dente, following the package timing. Before draining, scoop out 1/4 cup of the starchy pasta water and set it aside.
- Season and sear the chicken:
- Pat the chicken breasts dry, then rub them with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the chicken for 4 to 5 minutes per side until golden and cooked through, let it rest briefly before slicing into strips.
- Build the aromatic base:
- In a large saute pan, warm olive oil over medium heat and add the finely chopped onion, stirring occasionally until softened and translucent, about 3 minutes. Toss in the minced garlic and chopped chili, cooking for just 1 minute until the kitchen smells incredible.
- Simmer the tomato sauce:
- Pour in the crushed tomatoes and tomato paste, then stir in the oregano, sugar, salt, and pepper. Let the sauce bubble gently for 10 minutes, stirring now and then, until it thickens and the flavors meld together.
- Adjust the consistency:
- Stir in the reserved pasta water a little at a time until the sauce reaches your preferred thickness. Taste and tweak the seasoning if needed.
- Combine pasta and chicken:
- Add the drained penne to the sauce and toss until every piece is coated. Arrange the sliced chicken on top or fold it into the pasta, whichever you prefer.
- Garnish and serve:
- Transfer to serving bowls, then sprinkle with fresh basil and grated Parmesan. Serve immediately while everything is hot and fragrant.
Pin it One rainy Saturday, my brother showed up unannounced and tired. I reheated a portion of this pasta, added extra chili flakes the way he likes, and watched him eat in silence. Halfway through the bowl, he finally smiled. Food like this does not need fancy plating or explanation, it just needs to taste like care.
Customizing the Heat Level
The beauty of this dish is how adaptable it is to your spice tolerance. Start with half the chili if you are cooking for kids or anyone sensitive to heat, you can always add more at the table. I have learned that chili flakes give a more consistent, controllable burn, while fresh chilies offer brighter, fruitier heat. If you want smokiness without much spice, a pinch of chipotle powder works wonders. Taste as you go and trust your instincts, this is your dinner after all.
Choosing the Right Pasta Shape
Penne is my favorite here because the ridges and hollow center trap the sauce beautifully. Rigatoni works just as well if you want something slightly larger and heartier. I have also made this with fusilli when that was all I had on hand, and the spirals held onto the tomato and chili mixture in their own delightful way. Avoid delicate shapes like angel hair, they will get overwhelmed by the robust sauce. Go for something with structure that can stand up to bold flavor.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to three days. The sauce thickens as it sits, so when reheating, add a splash of water or chicken broth to loosen it back up. I prefer reheating gently on the stovetop rather than the microwave to keep the chicken from drying out. If you are meal prepping, store the chicken separately from the pasta and sauce, then combine everything when you are ready to eat.
- Add a drizzle of olive oil when reheating to refresh the texture.
- Freeze individual portions for up to two months if you want a quick future dinner.
- Garnish with fresh basil only after reheating, never before storing.
Pin it This pasta has become my answer to almost every weeknight dilemma, quick enough for a Tuesday, impressive enough for unexpected guests. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the sauce up to 2 days in advance and refrigerate it. Cook the pasta and chicken fresh when ready to serve, then combine everything together for the best texture and flavor.
- → How do I adjust the heat level?
Start with the recommended chili amount and taste as you cook. Add more fresh chili, chili flakes, or a drizzle of chili oil at the end for extra spice. Remove seeds from fresh chilies for milder heat.
- → What's the best way to get juicy chicken?
Don't overcook the chicken. Sear it for 4-5 minutes per side over medium-high heat until just cooked through, then let it rest before slicing. This helps retain moisture and tenderness.
- → Can I use a different pasta shape?
Absolutely. Rigatoni, fusilli, or linguine work wonderfully with this sauce. Choose a shape with grooves or ridges to help the sauce cling better to the pasta.
- → What proteins can substitute for chicken?
Grilled shrimp, seared scallops, crumbled tofu, or ground turkey all pair beautifully with this sauce. Adjust cooking times based on your chosen protein to ensure proper doneness.
- → Why do I reserve pasta water?
Starchy pasta water helps emulsify the sauce and creates a silky coating on the noodles. It adjusts consistency naturally and helps flavors bind together when tossing the final dish.