Spicy Tomato Chicken Pasta

The smell hit me before I even opened the door. My neighbor was testing a new tomato sauce recipe, and the chili she'd tossed in made the whole hallway smell like a restaurant. She handed me a bowl through the doorway, and I ate it standing in my kitchen, twirling penne with a fork I grabbed from the drawer. That bite, sharp and warm and tangy all at once, stuck with me until I finally made my own version weeks later.

I made this for my brother when he came over unannounced on a Wednesday night. He was stressed about work and hungry, so I threw together what I had in the fridge. He ate two servings without saying much, then asked if I could write down the recipe. I told him it was just pasta and tomatoes, but he insisted it felt different. I think it was the paprika on the chicken.

Ingredients

• Penne pasta: The ridges catch the sauce beautifully, and it holds up well when tossed in the pan without turning mushy.
• Boneless, skinless chicken breasts: They cook quickly and slice cleanly, though I sometimes swap in thighs if I want extra richness.
• Smoked paprika: This gives the chicken a subtle smokiness that balances the bright acidity of the tomatoes.
• Red chili: Fresh chili has a clean, sharp heat that chili flakes can't quite match, but either works depending on what you have.
• Crushed tomatoes: I prefer canned for consistency, and they break down into a silky sauce without any extra effort.
• Tomato paste: Just a spoonful deepens the color and adds a concentrated tomato punch that ties everything together.
• Dried oregano: It blooms in the oil and gives the sauce that familiar Italian backbone without tasting like a spice cabinet exploded.
• Sugar: A tiny bit cuts through the acidity and rounds out the flavor so the sauce doesn't taste flat.
• Fresh basil: I tear it with my hands right before serving because it smells better that way and wilts into the hot pasta just enough.
• Parmesan cheese: Optional, but a handful grated over the top adds a salty, nutty finish that makes each bite feel complete.

Instructions

Boil the penne:

Drop the pasta into a big pot of salted boiling water and cook until it still has a slight bite in the center. Before you drain it, scoop out a coffee mug full of that starchy pasta water and set it aside.

Season and sear the chicken:

Rub the chicken breasts with salt, pepper, and smoked paprika until they're evenly coated. Heat a tablespoon of olive oil in a skillet until it shimmers, then lay the chicken down and let it sizzle untouched for four or five minutes per side until golden and cooked through.

Rest and slice:

Move the chicken to a cutting board and let it sit for a couple of minutes so the juices settle. Slice it into strips and set aside.

Sauté the aromatics:

In a large sauté pan, warm two tablespoons of olive oil over medium heat and add the chopped onion. Stir it around for about three minutes until it softens and smells sweet, then toss in the garlic and chili and cook for another minute until fragrant.

Build the sauce:

Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper. Let it bubble gently for ten minutes, stirring now and then so nothing sticks to the bottom.

Loosen and adjust:

Stir in some of that reserved pasta water to thin the sauce to your liking. Taste it and add more salt or pepper if needed.

Toss and top:

Add the drained penne to the sauce and toss until every piece is coated. Lay the chicken strips on top or fold them right into the pasta, then sprinkle with fresh basil and Parmesan if you're using it.

Save

My friend came over for dinner once and brought a bottle of wine she'd been saving. We sat at my tiny kitchen table with bowls of this pasta, and she told me it reminded her of a trip she took to Rome years ago. I'd never been, but the way she described it made me feel like this dish had traveled further than my stove. Food does that sometimes.

Adjusting the Heat

The first time I made this, I went light on the chili because I wasn't sure how much kick I wanted. It was good, but a little too polite. The next time, I added an extra half teaspoon of chili flakes and it woke the whole dish up. If you like heat, don't be shy, but if you're cooking for someone cautious, start small and let them add chili oil at the table.

Swapping the Protein

Chicken works perfectly here, but I've also made this with grilled shrimp when I had some thawing in the fridge. The shrimp only needs a couple of minutes per side, so you can toss them in at the end and let them warm through in the sauce. I've even tried it with tofu for a friend who doesn't eat meat, and as long as you press it well and get a good sear, it holds its own.

Storing and Reheating

I always make extra because this pasta reheats like a dream. Store it in an airtight container in the fridge for up to three days, and when you're ready to eat, warm it gently in a pan with a splash of water or broth to bring the sauce back to life. The microwave works too, but the stovetop keeps the texture better.

• Add a drizzle of olive oil when reheating to freshen up the flavor.
• If the sauce thickens too much overnight, a few tablespoons of water will loosen it right up.
• Leftover chicken can be pulled off and eaten cold in a wrap the next day if you want a quick lunch.

Save

This is the kind of dinner that feels effortless once you've made it a few times, but still special enough to serve when someone you care about shows up hungry. I hope it becomes one of those recipes you reach for without thinking.

Recipe FAQ

→ How do I prevent the chicken from drying out?

Don't overcook the chicken breasts—sear them for 4-5 minutes per side over medium-high heat until they reach an internal temperature of 165°F (74°C). Let them rest for 2 minutes before slicing, which keeps the juices locked in. Slicing against the grain also helps maintain tenderness.

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes for canned. Use about 500g (1 lb) of ripe tomatoes, blanch them to remove skins, then chop and crush them. Since fresh tomatoes contain more water, you may need less reserved pasta water. Simmer the sauce a few minutes longer to concentrate flavors.

→ What's the best way to adjust the heat level?

Start with the recommended amount of chili and taste before serving. For milder flavor, use just chili flakes instead of fresh chili. For extra heat, add more fresh chili during cooking or drizzle chili oil at the end. Remember that heat builds as the sauce simmers, so adjust gradually.

→ Why do I need to reserve pasta water?

Pasta water contains starch that helps the sauce cling to the noodles and creates a silky, cohesive coating. This starchy liquid also helps achieve the perfect sauce consistency—thicker than you'd expect. Add it gradually while tossing to reach your preferred thickness.

→ What wine pairs best with this dish?

A crisp Pinot Grigio complements the spicy tomato sauce beautifully, as its acidity cuts through the richness. Light-bodied reds like Barbera or Chianti also work well. The wine's freshness balances the chili heat and tomato depth perfectly.

→ Can I make this ahead and reheat?

Absolutely. The pasta and sauce can be prepared separately up to a day ahead. Store them in airtight containers in the refrigerator. When ready to serve, reheat the sauce gently, warm the pasta, then toss together with a splash of pasta water. This actually allows flavors to deepen.