Spicy Tomato Chicken Pasta (Printable Version)

Tender penne in zesty chili tomato sauce topped with juicy seared chicken. Hearty, flavorful Italian-American main dish.

# List of Ingredients:

→ Pasta

01 - 12 oz penne pasta
02 - Salt for boiling water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts
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 It:

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 cook for 3 minutes until softened. Add minced garlic and chili, cooking for 1 minute until fragrant.
04 - Stir in crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally to blend flavors.
05 - Pour in reserved pasta water and stir to reach desired sauce consistency. Adjust seasoning with additional salt and pepper as needed.
06 - Add cooked penne to the sauce and toss thoroughly until well coated. Fold in sliced chicken strips or arrange on top.
07 - Divide pasta among serving bowls and garnish with fresh basil and Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like restaurant quality but costs less than takeout and uses pantry staples you probably already own.
  • The heat builds slowly so even picky eaters can enjoy it, and you control exactly how spicy it gets.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors settle in.
02 -
  • Do not skip reserving the pasta water, plain tap water will not bind the sauce the same way because it lacks the starch.
  • Let the chicken rest after searing or the juices will run out the moment you slice it, leaving the meat dry and disappointing.
  • If your sauce tastes too acidic, add another pinch of sugar instead of more salt, it balances the tomatoes without making the dish taste sweet.
03 -
  • Salt your pasta water generously, it should taste like the ocean, because this is your only chance to season the pasta itself.
  • Use a heavy bottomed pan for the sauce so the tomatoes simmer evenly without scorching on the bottom.
  • Slice the chicken against the grain so each piece stays tender and easy to bite through.
  • If the sauce looks too thick, add pasta water one tablespoon at a time, it is easier to thin it out than to thicken it back up.
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