Spicy Tomato Chicken Pasta (Printable version)

Penne pasta in spicy chili tomato sauce topped with seared chicken. Easy, hearty, and ready in 40 minutes.

# What You Need:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (about 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

# Step-by-step guide:

01 - Bring a large pot of salted water to boil. Add penne and cook according to package directions until al dente. Reserve 1/4 cup 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 4-5 minutes per side until golden and cooked through. Rest 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 3 minutes until softened. Stir in minced garlic and chili, cooking 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Simmer 10 minutes, stirring occasionally.
05 - Stir in reserved pasta water to achieve desired sauce consistency. Taste and adjust seasoning as needed.
06 - Add cooked penne to the sauce and toss until well coated. Fold in chicken strips or arrange on top.
07 - Transfer to serving bowls or plates. Garnish with fresh basil and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers restaurant-level flavor with just one pan for the sauce and minimal cleanup.
  • The chili-spiked tomato base clings to every ridge of the penne, making each bite satisfyingly spicy.
  • Juicy seared chicken on top turns this into a complete, protein-packed meal that keeps you full for hours.
  • You can dial the heat up or down depending on who is at the table, making it flexible for any crowd.
02 -
  • Do not skip reserving the pasta water, it is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Let the chicken rest for a couple of minutes after searing, slicing it too soon releases all the juices and leaves it dry.
  • Taste the sauce before adding the pasta, this is your last chance to adjust the heat and seasoning without diluting the flavors.
03 -
  • Toast the dried oregano in the pan for 30 seconds before adding the tomatoes to wake up its flavor and make the sauce taste more complex.
  • Use kitchen shears to snip the basil directly over the finished dish, it bruises less and stays brighter green.
  • If the sauce tastes too acidic, stir in an extra pinch of sugar or a small pat of butter at the end to mellow it out.
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