Save My spatula clattered into the sink the night I tried adding fresh chili to a simple tomato sauce, and suddenly everything changed. The kitchen filled with this sharp, warm scent that made my partner wander in asking what smelled so good. I had tossed in way too much at first, panicked, added sugar, and somehow stumbled into the exact balance that made this dish stick around. Now it shows up at least twice a month, usually on nights when we need something filling without much fuss.
I made this for a friend who claimed she did not like spicy food, and I watched her go back for seconds without saying a word. She later admitted the heat was just right, not aggressive, just enough to make her pay attention to each bite. That night taught me that spice does not have to scare people off if you build it into something comforting and familiar. The chicken stays juicy, the pasta soaks up all that sauce, and the basil on top adds a fresh note that ties it all together.
Ingredients
- Penne pasta (350 g): The ridges catch the sauce beautifully, and it holds up well without getting mushy if you cook it just to al dente.
- Boneless, skinless chicken breasts (2 medium, about 350 g): Slice them after cooking so they stay tender, and do not skip the resting time or all the juices run out.
- Olive oil (3 tbsp total): Use it for both the chicken and the sauce base to keep everything rich without feeling heavy.
- Smoked paprika (1/2 tsp): This adds a subtle smoky layer to the chicken that makes it taste more interesting than plain salt and pepper.
- Onion (1 small, finely chopped): Cook it until it softens and turns translucent so it melts into the sauce instead of sitting in chunks.
- Garlic cloves (3, minced): Add them after the onion so they do not burn, and let them bloom for just a minute until fragrant.
- Red chili (1, finely chopped, or 1 tsp red chili flakes): Fresh chili gives a brighter heat, but flakes work just as well and are easier to control.
- Crushed tomatoes (400 g can): The backbone of the sauce, providing body and sweetness without needing to simmer for hours.
- Tomato paste (2 tbsp): Deepens the tomato flavor and thickens the sauce just enough to coat the pasta.
- Dried oregano (1 tsp): A classic Italian herb that brings warmth and a little earthiness to balance the acidity.
- Sugar (1 tsp): Cuts the sharpness of the tomatoes and rounds out the heat from the chili.
- Reserved pasta water (1/4 cup): The starch helps the sauce cling to every piece of penne, so do not skip this step.
- Fresh basil (2 tbsp, chopped): Adds a pop of color and a fresh, slightly peppery note that contrasts the cooked flavors.
- Parmesan cheese (40 g, optional): A salty, nutty finish that makes the dish feel a little more special.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil, add the penne, and cook until al dente according to the package directions. 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, season both sides with salt, pepper, and smoked paprika, then heat olive oil in a skillet over medium-high heat. Sear each side for 4 to 5 minutes until golden and cooked through, then let rest for 2 minutes before slicing into strips.
- Start the sauce base:
- Heat olive oil in a large saute pan over medium heat, add the chopped onion, and cook for about 3 minutes until soft and translucent. Stir in the minced garlic and chopped chili, cooking for another minute until the kitchen smells amazing.
- Build the tomato sauce:
- Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, stirring everything together. Let it simmer gently for 10 minutes, stirring now and then so nothing sticks to the bottom.
- Adjust the consistency:
- Stir in the reserved pasta water a little at a time until the sauce reaches the thickness you like. Taste and add more salt, pepper, or chili if needed.
- Combine and serve:
- Toss the drained penne into the sauce, stirring until every piece is coated. Top with the sliced chicken, sprinkle with fresh basil and Parmesan, and serve hot.
Save One evening I served this to a group of friends who were not expecting much from a weeknight pasta, and the conversation quieted down for a few minutes while everyone ate. Someone finally said it tasted like the kind of thing you would order at a cozy restaurant, not something thrown together at home. That is when I realized this dish had crossed over from a quick dinner into something I could be proud to share.
How to Store and Reheat
Let everything cool completely before transferring to an airtight container, and it will keep in the fridge for up to three days. The flavors deepen overnight, so leftovers often taste even better than the first serving. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, stirring until warmed through. The chicken can dry out in the microwave, so stovetop reheating is worth the extra minute.
Customizing the Heat Level
Start with half the chili called for if you are unsure about spice tolerance, then taste the sauce and add more as it simmers. Fresh chilies give a brighter, more complex heat than flakes, but flakes are easier to measure and control. You can also drizzle chili oil over individual servings so everyone adjusts their own heat. For a milder version, skip the chili entirely and let the smoked paprika carry the warmth.
Serving Suggestions and Pairings
A simple green salad with lemon vinaigrette cuts through the richness and adds a crisp contrast. Garlic bread or a crusty baguette is perfect for mopping up any sauce left in the bowl. If you want to stretch the meal further, roast some zucchini or bell peppers on the side.
- A chilled Pinot Grigio balances the acidity and heat without competing with the flavors.
- For a heartier pairing, try a light-bodied red like Chianti that complements the tomato base.
- Sparkling water with a wedge of lime refreshes your palate between bites.
Save This dish has become my go-to when I want something satisfying without spending the whole evening in the kitchen. It delivers every time, and the leftovers disappear faster than I expect.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare the sauce up to 2 days ahead and store it in the refrigerator. Cook the pasta and chicken fresh just before serving, then combine everything together for the best texture and flavor.
- → What can I use instead of fresh chili?
Red chili flakes work perfectly as a direct substitute. Start with 1/2 teaspoon and adjust to your heat preference. Alternatively, use sriracha or hot pepper paste for a slightly different flavor profile.
- → How do I prevent the chicken from drying out?
Don't overcook the chicken—sear for 4-5 minutes per side until golden and cooked through. Let it rest for 2 minutes before slicing, which allows the juices to redistribute throughout the meat.
- → What type of pasta works best?
Penne is ideal because its tube shape catches and holds the tomato sauce beautifully. You can also use rigatoni, fusilli, or any short pasta that traps sauce well.
- → Why reserve pasta water?
Pasta water contains starch that helps emulsify and thicken the sauce while adding body and silkiness. It also helps the sauce coat the pasta more evenly for better flavor distribution.
- → Can I use frozen chicken breasts?
Yes, but thaw them completely first for even cooking. Frozen chicken takes longer to sear and may not brown as nicely, affecting the final texture and flavor of the dish.