Spicy Tomato Chicken Pasta (Print View)

Penne pasta with chili-infused tomato sauce and seared chicken strips. Hearty, flavorful, and ready in under an hour.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta
02 - Salt for boiling water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 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 - 14 oz canned 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 cooking water

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 1/4 cup grated Parmesan cheese, optional

# Step-by-Step Directions:

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 pasta cooking water before draining. Set 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 4-5 minutes per side until golden brown and cooked through. Allow 2 minutes rest time, then slice into strips.
03 - Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped onion and cook 3 minutes until softened. Stir in minced garlic and chili, cooking 1 minute until aromatic.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Simmer 10 minutes, stirring occasionally to combine flavors.
05 - Stir reserved pasta cooking water into the sauce to achieve desired thickness. Taste and adjust seasoning as needed.
06 - Add cooked penne to the sauce and toss until evenly coated. Place sliced chicken on top or fold into the pasta mixture.
07 - Transfer to serving bowls while hot. Garnish with fresh chopped basil and grated Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you spent the whole afternoon in the kitchen.
  • The chili adds a warmth that builds slowly, making every forkful more interesting than the last.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
  • You can adjust the heat level easily, so it works for both spice lovers and cautious eaters.
02 -
  • Don't skip reserving the pasta water, it's the secret to a silky sauce that clings instead of pooling at the bottom of the bowl.
  • Let the chicken rest after searing or you'll lose all the juices when you slice it, leaving the meat dry and disappointing.
  • Taste the sauce before adding the pasta, because it's much easier to adjust seasoning when it's still in the pan.
03 -
  • Use a cast iron skillet for searing the chicken, it holds heat beautifully and gives you that perfect golden crust.
  • If the sauce tastes too acidic, a pinch of baking soda will neutralize it without adding sweetness.
  • Tear the basil by hand instead of chopping it with a knife to keep the edges from bruising and turning black.
  • For a creamier version, stir in a few tablespoons of heavy cream or mascarpone just before tossing the pasta.
Go Back