Spicy Tomato Chicken Pasta (Printable)

Tender penne in chili-tomato sauce with seared chicken. A hearty, flavorful Italian-American main dish ready in 40 minutes.

# 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 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 Steps:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
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 brown and cooked through. 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 chopped 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 combine flavors.
05 - Stir in reserved pasta water to achieve desired sauce consistency. Taste and adjust seasoning as needed.
06 - Add cooked penne to the sauce and toss until well coated. Top with sliced chicken or fold into the pasta mixture.
07 - Transfer to serving dishes and garnish with fresh basil and Parmesan cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • The chili adds just enough heat to wake up your taste buds without overpowering the tomato.
  • Juicy seared chicken makes it filling enough to feel like a proper dinner, not just pasta.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Let the chicken rest before slicing or all the juices will run out onto the cutting board instead of staying in the meat.
  • Taste the sauce before you add the pasta because once it's mixed, it's harder to fix if it needs more salt or heat.
03 -
  • Use a wide sauté pan instead of a deep pot when tossing the pasta so you have room to coat every piece evenly without making a mess.
  • Grate the Parmesan fresh right before serving because pre-grated cheese doesn't melt as smoothly and the flavor isn't as sharp.
  • If you want the sauce to taste richer, stir in a tablespoon of butter at the very end and let it melt into the tomatoes.
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