Spicy Tomato Chicken Pasta

The first time I made this dish, I had three ripe tomatoes about to turn and a craving for something bold. I threw in more chili than the original recipe called for, and my partner walked in asking if we were hosting a dinner party. The smell alone had filled every corner of the kitchen. That night, we ate straight from the pan, twirling penne and stealing chicken strips off each other's forks, and I knew this was going into regular rotation.

I remember making this on a rainy Tuesday when my friend canceled plans last minute. Instead of sulking, I cranked up the stove, opened a can of tomatoes, and let the garlic and chili work their magic. By the time the pasta was done, the kitchen smelled so good I texted her a photo, and she showed up twenty minutes later with wine. We ended up having one of those nights where the food tastes better because the company is unexpected.

Ingredients

• Penne pasta (350 g): The ridges grab onto the sauce beautifully, and it holds up well when tossed with chicken and chili oil.
• Boneless, skinless chicken breasts (2 medium, about 350 g): Searing them with smoked paprika creates a caramelized crust that adds depth to every bite.
• Olive oil (3 tbsp total): Used for both searing the chicken and building the base of the sauce, it brings everything together with a silky finish.
• Onion (1 small, finely chopped): Softened slowly, it sweetens the sauce and balances the heat from the chili.
• Garlic (3 cloves, minced): The backbone of the sauce, it turns fragrant and golden in just a minute and fills the kitchen with warmth.
• Red chili (1, finely chopped, or 1 tsp chili flakes): This is where the kick comes from, adjust it based on your tolerance or mood.
• Crushed tomatoes (400 g can): The body of the sauce, they simmer down into a thick, clingy coating that hugs the pasta.
• Tomato paste (2 tbsp): Adds concentrated richness and a deeper red color that makes the dish look as bold as it tastes.
• Dried oregano (1 tsp): A little herby sweetness that reminds you this is Italian-inspired comfort food.
• Sugar (1 tsp): Cuts the acidity of the tomatoes and rounds out the sauce without making it taste sweet.
• Reserved pasta water (1/4 cup): The starchy liquid loosens the sauce and helps it cling to every piece of penne.
• Fresh basil (2 tbsp, chopped): Bright, peppery, and the perfect final touch that makes the dish taste fresh and alive.
• Parmesan cheese (40 g, grated, optional): Adds a salty, nutty finish that melts slightly into the hot pasta and makes everything richer.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package timing. Before draining, scoop out 1/4 cup of the starchy pasta water and set it aside.

Season and sear the chicken:

Pat the chicken breasts dry, then rub them with salt, pepper, and smoked paprika. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and cooked through, then let it rest before slicing into strips.

Sauté the aromatics:

In a large sauté pan, warm 2 tbsp olive oil over medium heat and add the chopped onion, cooking for 3 minutes until soft and translucent. Stir in the garlic and chili, cooking for 1 minute until the kitchen smells incredible.

Build the tomato sauce:

Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, stirring to combine. Let the sauce simmer gently for 10 minutes, stirring occasionally, until it thickens and the flavors meld together.

Loosen and season the sauce:

Stir in the reserved pasta water a little at a time until the sauce reaches a silky, clingy consistency. Taste and adjust the salt, pepper, or chili as needed.

Combine pasta and chicken:

Add the drained penne to the sauce and toss until every piece is coated. Top with the sliced chicken strips or fold them directly into the pasta.

Garnish and serve:

Plate the pasta hot, scattering fresh basil over the top and finishing with a generous sprinkle of Parmesan if you like. Serve immediately while the sauce is still glossy and the chicken is warm.

Save

One evening, I made this for my younger brother who claimed he did not like spicy food. He finished two plates and asked if I could teach him how to make it. Watching him scribble notes on a napkin while eating reminded me that recipes are not just instructions, they are bridges between people. Now he texts me photos every time he makes it, usually with way too much chili.

Adjusting the Heat Level

The beauty of this dish is how easily you can control the spice. If you are cooking for kids or someone with a sensitive palate, start with half a chili or just a pinch of chili flakes and let everyone add more at the table. I keep a small dish of chili oil on the side for those who want an extra kick. On the other hand, if you love heat, try adding a finely chopped jalapeño along with the red chili, or finish the dish with a drizzle of hot honey for a sweet and fiery contrast.

Protein and Pasta Swaps

Chicken works beautifully here, but I have also made this with grilled shrimp, pan-fried tofu, and even leftover rotisserie chicken torn into chunks. Each version brings its own texture and flavor. If you want to make it vegetarian, skip the chicken entirely and add sautéed zucchini, bell peppers, or mushrooms to the sauce. For a gluten-free option, swap the penne for your favorite gluten-free pasta, just be sure to reserve a bit more pasta water since some gluten-free varieties absorb more liquid.

Storing and Reheating

This pasta keeps well in the fridge for up to three days, stored in an airtight container. The sauce thickens as it sits, so when reheating, add a splash of water or chicken broth to loosen it up and bring back that silky texture. I usually reheat it gently in a sauté pan over low heat, stirring frequently, rather than using the microwave. The chicken can dry out if overheated, so if you are meal prepping, consider storing the chicken separately and adding it back in when you reheat.

• Store pasta and sauce together, but keep extra Parmesan and basil separate to add fresh when serving.
• Reheat in a pan with a splash of liquid to revive the sauce texture.
• Freeze individual portions in freezer-safe containers for up to two months, thaw overnight in the fridge before reheating.

Save

This dish has become my go-to when I want something that feels indulgent but comes together fast. Whether you are cooking for yourself on a quiet weeknight or feeding a table full of friends, it always delivers comfort, heat, and that satisfying feeling of a meal well made.

Recipe Q&A

→ Can I make this dish ahead of time?

Yes, you can prepare the sauce up to 2 days in advance and store it in the refrigerator. Cook the pasta and chicken fresh, then combine with the reheated sauce for best texture and flavor.

→ How do I adjust the heat level?

Start with the recommended amount of chili and taste as you cook. Add more chili flakes or fresh chili for extra heat, or reduce the amount for a milder version. Chili oil drizzled at serving also enhances spiciness without cooking it into the sauce.

→ What can I substitute for chicken?

Grilled shrimp, seared tofu, or even crispy pancetta work beautifully in this dish. Cook protein separately using similar seasoning and searing techniques, then combine with the sauce as directed.

→ Why do I reserve pasta water?

Pasta water contains starch that helps emulsify the sauce and create a silky coating on the noodles. It's the secret to restaurant-quality texture. Use as much as needed to achieve your preferred sauce consistency.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or light-bodied red wine complements the spicy tomato sauce beautifully. The acidity cuts through the richness and balances the chili heat perfectly.

→ Can I use fresh tomatoes instead of canned?

Absolutely. Use about 600g fresh tomatoes, peeled and chopped. Increase simmering time to 15-20 minutes to allow flavors to develop fully, as fresh tomatoes require longer cooking to achieve the depth of canned versions.