Spicy Tomato Chicken Pasta (Printable)

Penne pasta tossed in chili-infused tomato sauce with seared chicken strips. Hearty, flavorful, and ready in 40 minutes.

# What You'll Need:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 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)

# Steps:

01 - Cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water before draining and setting aside.
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 and cooked through. Let rest 2 minutes, then slice into strips.
03 - In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté for 3 minutes until softened. Stir in garlic and chili, cooking for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
05 - Stir in the reserved pasta water to reach desired sauce consistency. Adjust seasoning as needed.
06 - Toss cooked penne into the sauce until well coated. Add chicken strips on top or fold into the pasta.
07 - Serve hot, garnished with fresh basil and Parmesan cheese if desired.

# Expert Advice:

01 -
  • The chili hits just enough to wake up your taste buds without overpowering the rich tomato sweetness.
  • Everything cooks in under an hour, and most of that time you are just stirring occasionally.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
  • You can dial the spice up or down depending on who is eating, making it flexible for mixed crowds.
02 -
  • Do not skip reserving the pasta water, it is the secret to a sauce that actually sticks instead of sliding off the noodles.
  • Let the chicken rest after cooking or it will lose all its juices the second you slice into it.
  • Add the garlic after the onion softens, not at the same time, or it will burn and turn bitter.
  • If the sauce tastes too acidic, a pinch more sugar will balance it out without making it sweet.
03 -
  • Use kitchen shears to snip the basil directly over the pasta so it stays fresh and does not bruise.
  • If the chicken breasts are uneven in thickness, pound them gently so they cook evenly and do not dry out.
  • Toss the pasta in the sauce over low heat for a minute to help the flavors meld before serving.
  • Save any extra sauce in a jar and use it later for a quick pizza base or dipping sauce for breadsticks.
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