Sweet Chili Chicken Pasta (Printable Version)

Tender chicken and penne tossed in creamy sweet chili sauce with fresh bell peppers and aromatic garlic. A 35-minute fusion favorite.

# What You Need:

→ Pasta

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

→ Chicken

03 - 2 large boneless, skinless chicken breasts (about 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 fresh lime juice

→ Garnish

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

# How To Make It:

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 from pan and set aside.
03 - In the same skillet, add minced garlic and sliced red bell pepper. 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 to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time until reaching desired consistency.
07 - Serve hot, garnished with sliced spring onions, fresh cilantro, and toasted sesame seeds.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent the evening perfecting it.
  • The creamy sweet chili sauce clings to every piece of pasta and chicken, delivering flavor in every forkful.
  • You can tweak the heat level easily, making it mild for kids or bold for those who love a kick.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip reserving pasta water, I learned this the hard way when my sauce seized up and turned gluey instead of silky.
  • Let the chicken rest outside the pan while you make the sauce or it will overcook and turn rubbery.
  • Taste the sauce before adding the pasta because sweet chili sauces vary wildly in heat and sweetness depending on the brand.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, it releases their nutty aroma and adds another layer of flavor.
  • If you love garlic, add an extra clove or two, this dish can handle bold flavors without losing balance.
  • Use a large skillet so everything has room to move and the sauce coats evenly instead of pooling at the bottom.
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