Spicy Tomato Chicken Pasta

My neighbor knocked on the door one evening holding a basket of cherry tomatoes and a jar of dried chilies from her garden. She said they were too much for her to handle alone, and within an hour, I had chicken sizzling in the pan and pasta water boiling. The heat from those chilies filled my tiny kitchen with a warmth that had nothing to do with the stove. That night, I learned that the best meals often start with a knock and a generous hand.

I made this for my brother after he moved into his first apartment with nothing but a single pot and a dream. He stood in my kitchen, watching me toss the pasta into the sauce, and asked if cooking always looked this easy. I told him it does once you stop overthinking it. We ate straight from the pan that night, and he texted me three days later saying he'd already made it twice on his own.

Ingredients

• Penne pasta (350 g): The ridges catch the sauce beautifully, and it holds up well without getting mushy if you need to reheat.
• Boneless, skinless chicken breasts (2 medium, about 350 g): Lean protein that takes on the paprika and stays juicy if you don't overcook it.
• Olive oil (3 tbsp total): Used for searing the chicken and building the sauce base, it adds a fruity richness that butter just can't match.
• Onion (1 small, finely chopped): Provides the sweet, savory foundation that mellows the heat from the chili.
• Garlic (3 cloves, minced): Fresh garlic releases its aroma in that first minute and sets the tone for everything that follows.
• Red chili (1, finely chopped or 1 tsp chili flakes): This is where the spice lives, so adjust based on your comfort level with heat.
• Crushed tomatoes (400 g can): The backbone of the sauce, offering acidity and body without needing hours of simmering.
• Tomato paste (2 tbsp): Deepens the color and concentrates the tomato flavor in a way that crushed tomatoes alone can't.
• Dried oregano (1 tsp): A classic Italian herb that ties the tomato and chili together with earthy warmth.
• Sugar (1 tsp): Balances the acidity of the tomatoes and rounds out the heat.
• Smoked paprika (1/2 tsp): Gives the chicken a subtle smokiness that makes it taste like it came off a grill.
• Fresh basil (2 tbsp, chopped): Bright and aromatic, it cuts through the richness right before serving.
• Parmesan cheese (40 g, optional): Adds a salty, nutty finish that makes every bite feel a little more indulgent.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package timing. Before draining, scoop out a quarter 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 and sear each side for four to five minutes until golden and cooked through, then let them rest before slicing into strips.

Build the sauce base:

In a large saute pan, warm olive oil over medium heat and add the chopped onion, cooking until it softens and turns translucent. Stir in the garlic and chili, letting them bloom for about a minute until your kitchen smells incredible.

Simmer the tomato sauce:

Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, stirring to combine. Let it simmer gently for ten minutes, stirring now and then to keep it from sticking.

Adjust the consistency:

Add the reserved pasta water a little at a time, stirring until the sauce reaches a silky, clingy texture. Taste and adjust the seasoning if it needs more salt or a pinch of sugar.

Combine pasta and chicken:

Toss the drained penne into the sauce, making sure every piece is coated. Arrange the sliced chicken on top or fold it right into the pasta.

Garnish and serve:

Finish with fresh basil and a generous sprinkle of Parmesan if you like. Serve it hot, straight from the pan if you're feeling casual.

Save

The first time I served this at a dinner party, someone asked if I'd trained in Italy. I laughed and said no, just a lot of trial and error in a small kitchen with a gas stove that runs too hot. But that compliment stuck with me because it reminded me that good food doesn't need a pedigree, just attention and a willingness to adjust as you go.

Choosing Your Heat Level

The beauty of this dish is that you control the fire. If you're cooking for kids or anyone who prefers milder flavors, stick with half a chili or even just a pinch of flakes. For those who like to feel the burn, add a fresh chili and a drizzle of chili oil at the end. I've made both versions on the same night by dividing the sauce before adding the heat, and everyone left happy.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to loosen the sauce, since pasta tends to absorb liquid as it sits. I've even frozen individual portions in freezer safe containers, and they thaw beautifully for a quick lunch. Just remember to undercook the pasta slightly if you plan to freeze it, so it doesn't turn mushy when reheated.

Swaps and Variations

If chicken isn't your thing, grilled shrimp or cubed tofu work just as well and soak up the spicy tomato sauce with enthusiasm. I've also used whole wheat penne when I wanted something heartier, and it held up great. One friend swapped the fresh chili for a spoonful of harissa paste, and it gave the dish a smoky, complex heat that we all loved.

• Try adding a handful of spinach or arugula in the last minute of tossing for a pop of green.
• A squeeze of lemon juice right before serving brightens everything up.
• If you have leftover roasted red peppers, chop them up and stir them into the sauce for extra sweetness.

Save

This dish has become my go to when I want something comforting but not boring, something that feels like effort without actually demanding much. I hope it finds a place in your rotation too.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully and offer more moisture. Extend cooking time by 2-3 minutes per side until fully cooked through.

→ How do I adjust the heat level?

Start with the specified amount of chili and taste as you simmer. Add more fresh chili, chili flakes, or chili oil to increase heat. You can also reduce it by using less chili initially.

→ What pasta shapes work best?

Penne is ideal for capturing sauce in its tubes, but rigatoni, farfalle, or spaghetti all work well. Avoid very thin pastas that may break under the weight of the chunky sauce.

→ Why is reserved pasta water important?

Pasta water contains starches that help emulsify the sauce and create a silky coating. It's essential for achieving the right consistency without adding cream.

→ Can I make this vegetarian?

Absolutely. Replace chicken with grilled tofu, chickpeas, or white beans for protein. Pan-fry tofu in olive oil until golden for the best texture and flavor.

→ How far in advance can I prepare components?

Cook chicken and sauce up to 2 days ahead and refrigerate separately. Cook pasta fresh just before serving to maintain texture. Reheat gently before tossing together.