Spicy Tomato Chicken Pasta (Printable Version)

Tender penne in chili-infused tomato sauce topped with juicy seared chicken strips. A hearty, flavorful Italian-American meal.

# Needed Ingredients:

→ 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)

# Preparation Steps:

01 - Cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water before draining and setting 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 for 4 to 5 minutes per side until golden and cooked through. Allow to 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 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.
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. Add chicken strips on top or fold into the pasta.
07 - Divide pasta between serving bowls and serve hot, garnished with fresh basil and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It delivers bold flavor without needing a long ingredient list or fancy techniques.
  • The sauce clings to every ridge of penne, so each bite is saucy and satisfying.
  • You can dial the heat up or down depending on who is at the table.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip reserving the pasta water, it is the glue that marries the sauce to the pasta and makes everything silky.
  • Let the chicken rest after cooking or it will lose all its juices when you slice it, leaving you with dry strips instead of tender ones.
  • If the sauce tastes too acidic, add a pinch more sugar instead of more salt, it will balance everything without making it taste sweet.
03 -
  • Use a skillet that can go from stovetop to table, it saves washing up and keeps the pasta hot longer.
  • If the chicken breasts are uneven in thickness, pound them gently with a rolling pin so they cook evenly and stay juicy.
  • Taste the sauce after it simmers, tomatoes vary in sweetness and acidity, so trust your palate over the recipe.
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