Sweet Chili Chicken Pasta (Printable version)

Tender chicken and penne in a creamy sweet chili sauce. A vibrant fusion of Asian and Italian flavors ready in just 35 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 large boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Sauce

06 - 2 cloves garlic, minced
07 - 1 red bell pepper, thinly sliced
08 - 1 cup heavy cream
09 - 1/3 cup sweet chili sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon lime juice

→ Garnish

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon chopped fresh cilantro
14 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through. Remove chicken from pan and set aside.
03 - In the same skillet, add minced garlic and red bell pepper slices. Sauté for 2-3 minutes until fragrant and slightly softened.
04 - Pour in heavy cream, sweet chili sauce, soy sauce, and lime juice. Stir well and bring to a gentle simmer.
05 - Return the cooked chicken to the pan and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add the cooked pasta and toss thoroughly to coat all strands. If the sauce is too thick, add reserved pasta water in small increments until desired consistency is achieved.
07 - Transfer to serving plates and garnish with spring onions, cilantro, and sesame seeds. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce clings to every piece of pasta like it was always meant to be there, creamy but never heavy.
  • It comes together faster than ordering takeout and tastes like something from a restaurant with mood lighting.
  • You can taste the lime and garlic in the background, adding brightness without shouting over the sweet chili kick.
  • Leftovers reheat beautifully, which means lunch the next day feels like a small gift to yourself.
02 -
  • Don't skip reserving pasta water, I learned this the hard way when my sauce turned into a thick paste and I had no way to fix it.
  • Let the chicken rest after cooking it, if you dump it back in too early it can overcook and turn rubbery while the sauce simmers.
  • Taste your sweet chili sauce before adding it, some brands are much spicier than others and you might want to dial it back a bit.
03 -
  • Use a large skillet so the pasta has room to toss without clumping, a crowded pan makes it harder to coat everything evenly.
  • If you want deeper flavor, marinate the chicken in a little soy sauce and lime juice for 20 minutes before cooking.
  • Toast your sesame seeds in a dry pan for 30 seconds before garnishing, it brings out a nutty richness that elevates the whole dish.
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