Save The smell of garlic hitting hot olive oil always pulls me straight into the moment, no matter how frantic the day has been. This pasta came together on a Tuesday night when I had leftover chicken breasts and a jar of crushed tomatoes staring at me from the pantry. I threw in a red chili from the windowsill plant, and suddenly dinner went from ordinary to something we kept talking about all week. My partner still asks for "that spicy chicken thing" whenever we need comfort food with a little kick. It's become our go-to when we want something hearty without spending an hour in the kitchen.
I made this for a small dinner party last spring, and my friend who claims she doesn't like spicy food went back for seconds. She said the heat wasn't overwhelming, just enough to make her pay attention to each bite. We ended up sitting outside with our bowls, the evening air still warm, and nobody wanted to get up for dessert. That's when I knew this recipe had earned its spot in my regular rotation.
Ingredients
- Penne pasta (350 g): Penne holds the sauce in its ridges and tubes, making every forkful flavorful, and it cooks evenly without much fuss.
- Boneless, skinless chicken breasts (2 medium, about 350 g): Lean protein that sears beautifully and soaks up the smoky paprika seasoning.
- Olive oil (3 tbsp total): Used for both searing the chicken and building the sauce base, it adds richness without heaviness.
- Smoked paprika (1/2 tsp): This gives the chicken a subtle depth that pairs perfectly with the bright tomato sauce.
- Onion (1 small, finely chopped): The foundation of the sauce, it softens into sweetness and balances the acidity of the tomatoes.
- Garlic cloves (3, minced): Fresh garlic blooms in hot oil and fills the kitchen with that unmistakable aroma.
- Red chili (1, finely chopped or 1 tsp chili flakes): The star of the heat, adjust this based on your tolerance and mood.
- Crushed tomatoes (400 g can): A consistent, smooth base that simmers into a silky sauce.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce just enough.
- Dried oregano (1 tsp): Classic Italian herb that ties everything together with earthy warmth.
- Sugar (1 tsp): Cuts the acidity of the tomatoes and rounds out the flavors.
- Reserved pasta water (1/4 cup): The starchy secret that helps the sauce cling to every piece of pasta.
- Fresh basil (2 tbsp, chopped): Bright, fragrant finish that makes the dish feel restaurant quality.
- Parmesan cheese (40 g, optional): Adds a salty, nutty layer that melts slightly into the hot pasta.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook the penne until al dente, usually about 10 minutes. Before draining, scoop out a mugful of that 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 until evenly coated. Heat olive oil in a skillet over medium high heat and sear each side for 4 to 5 minutes until golden and cooked through, then let them rest before slicing into strips.
- Build the sauce base:
- In a large saute pan, warm olive oil over medium heat and add the chopped onion, stirring occasionally until it turns soft and translucent. Toss in the garlic and chili, letting them sizzle for about a minute until your kitchen smells incredible.
- Simmer the tomato sauce:
- Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, stirring everything together. Let it bubble gently for 10 minutes, stirring now and then, until the sauce thickens and the flavors meld.
- Loosen and adjust:
- Stir in the reserved pasta water a splash at a time until the sauce reaches a silky, clingy consistency. Taste and tweak the seasoning if it needs more salt or a pinch of sugar.
- Toss and serve:
- Add the drained penne directly into the sauce and toss until every piece is coated. Top with sliced chicken, a scatter of fresh basil, and Parmesan if you like.
Save One night, my younger sister was having a rough week and came over without calling first. I was already halfway through making this pasta, so I just doubled the portion and set another place at the table. We didn't talk much while we ate, but she texted me the next morning asking for the recipe. Sometimes food does the comforting when words can't.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better after the flavors have had time to soak into the pasta. When reheating, add a splash of water or broth to the pan and warm it gently over medium heat, stirring occasionally so the sauce doesn't dry out. I avoid the microwave when I can because stovetop reheating brings the texture back to life. If you froze a batch, thaw it overnight in the fridge before reheating the same way.
Swaps and Substitutions
If chicken isn't your thing, grilled shrimp or even crispy tofu work beautifully here and take just as well to the smoky paprika seasoning. You can swap penne for rigatoni, fusilli, or any short pasta that has enough surface area to grab the sauce. For a milder version, leave out the chili entirely and add a pinch of red pepper flakes at the table so everyone can customize their heat level. I've also used fresh tomatoes when they're in season, just peel and crush them by hand for a brighter, slightly chunkier sauce.
Pairing Suggestions
This pasta feels complete on its own, but a simple side salad with lemon vinaigrette or garlic bread for mopping up extra sauce never hurts. We usually pour a crisp Pinot Grigio or a light Chianti, something that won't compete with the chili heat. If you want to make it a full spread, roasted vegetables like zucchini or bell peppers add color and balance to the plate.
- A handful of arugula tossed in at the end adds a peppery bite and wilts perfectly in the residual heat.
- Crusty bread is non negotiable if you care about not wasting a drop of that sauce.
- Finish with a drizzle of good olive oil right before serving for a glossy, restaurant style look.
Save This dish has a way of turning a regular weeknight into something worth remembering, and that's exactly what good food should do. I hope it becomes one of those recipes you make without thinking, the kind you can pull together even when you're tired.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Sear the chicken over medium-high heat for 4-5 minutes per side until golden, ensuring it reaches internal temperature without overcooking. Let it rest for 2 minutes before slicing, which allows juices to redistribute throughout the meat.
- → Can I adjust the spice level?
Absolutely. Start with the suggested chili amount and taste as you go. Add more fresh red chili, chili flakes, or drizzle chili oil at the end for additional heat. You can also reduce spice by removing chili seeds before chopping.
- → What's the purpose of reserved pasta water?
Pasta water contains starch that helps the sauce cling to noodles and creates a silky texture. It adjusts consistency naturally without diluting flavors. Add it gradually until you achieve your preferred sauce thickness.
- → Can I prepare this ahead of time?
Cook the tomato sauce up to 2 days in advance and refrigerate. Prepare chicken strips fresh or up to 4 hours ahead. Cook pasta just before serving to maintain texture, then combine all components together for best results.
- → What proteins work as substitutes?
Grilled shrimp, seared scallops, or cubed tofu are excellent alternatives to chicken. Adjust cooking times accordingly—shrimp needs 2-3 minutes per side, while tofu should be pressed and pan-fried until crispy on edges.
- → Is this gluten-free friendly?
Use gluten-free penne as a straightforward swap for traditional wheat pasta. The sauce itself is naturally gluten-free. Always verify that tomato paste, oregano, and other packaged ingredients meet your dietary requirements.