Spicy Tomato Chicken Pasta (Printable)

Tender penne tossed in zesty chili-tomato sauce with seared chicken strips. Hearty, flavorful, 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 (approximately 12 oz total)
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 pepper, 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 black pepper to taste
17 - 1/4 cup reserved pasta cooking water

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 1/4 cup grated Parmesan cheese, optional

# How to make it:

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 of pasta cooking water before draining.
02 - 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 brown and cooked through. Rest for 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 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 reserved pasta cooking water to achieve desired sauce consistency. Adjust seasoning as needed.
06 - Add cooked penne to the sauce and toss until well coated. Top with sliced chicken strips or fold into the pasta.
07 - Transfer to serving plates and garnish with fresh basil and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It uses ingredients you probably already have, so no special grocery run required.
  • The sauce simmers just long enough to taste slow cooked without the wait.
  • Leftovers somehow taste even better the next day once the flavors settle in.
  • You can dial the heat up or down depending on who's at the table.
02 -
  • Salting your pasta water properly is crucial, it should taste like the sea or your pasta will be bland no matter how good the sauce is.
  • Don't skip reserving pasta water, it's the magic ingredient that makes the sauce cling instead of pooling at the bottom of the bowl.
  • Let the chicken rest after searing or all the juices will run out when you slice it, leaving it dry.
  • Taste your sauce before tossing in the pasta, this is your chance to fix any balance issues.
03 -
  • Toast your dried oregano in the pan for 30 seconds before adding the tomatoes to wake up its flavor.
  • Use kitchen shears to snip the basil instead of chopping it with a knife, it bruises less and stays brighter.
  • If your sauce tastes too acidic, a tiny pinch of baking soda will mellow it out without adding sweetness.
  • Sear the chicken in batches if your skillet is crowded, overcrowding steams the meat instead of browning it.
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