Spicy Tomato Chicken Pasta (Printable)

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

# Ingredient List:

→ 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, 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 Make:

01 - Cook penne in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup pasta water before draining and setting aside.
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 4-5 minutes per side until golden and cooked through. Rest for 2 minutes, then slice into strips.
03 - In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté 3 minutes until softened. Stir in minced garlic and chili, cooking 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.
05 - Stir in reserved pasta water to achieve desired sauce consistency. Taste and adjust seasoning as needed.
06 - Toss cooked penne into the sauce until well coated. Fold in chicken strips or arrange on top.
07 - Serve hot, garnished with fresh basil and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can make it on a Tuesday without feeling like you sacrificed your evening.
  • The chili brings just enough heat to wake up your taste buds without overpowering the sweet tomato base.
  • Juicy seared chicken strips turn this into a complete meal that satisfies without needing sides.
  • Leftovers somehow taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of sliding off.
  • Let the chicken rest after searing or all the juices will run out the moment you slice it.
  • If the sauce tastes too acidic, a tiny pinch of sugar works wonders to balance it out.
  • Taste the chili before adding it all, some peppers are mild and others will set your mouth on fire.
03 -
  • Salt your pasta water generously, it should taste like the sea and it's your only chance to season the pasta itself.
  • Use a meat thermometer to check the chicken, pulling it off the heat at 165 degrees Fahrenheit ensures it stays juicy.
  • If the sauce reduces too much while simmering, don't panic, just add more pasta water until it loosens up again.
  • Fresh basil should go on at the very end, heat kills its brightness and you want that herbal punch.
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