Save My sister called one Tuesday night asking for something quick but impressive for her book club. I had leftover sweet chili sauce from spring rolls and a craving for comfort pasta. What happened in that skillet was pure accident turned genius: creamy, tangy, just enough kick to keep things interesting. She texted me later that night with three fire emojis and a demand for the recipe.
I made this for a friend who swore she hated fusion food. She finished her plate before anyone else and quietly asked if there was more in the pan. Sometimes the best meals are the ones that make people forget their own rules. The balance of sweet, savory, and just a little heat does something unexpected to your taste buds.
Ingredients
- Penne or fusilli pasta (350 g): The ridges and curves grab onto that creamy sauce like they were designed for it, making every bite satisfying.
- Olive oil (1 tbsp): Just enough to get a golden sear on the chicken without making the dish feel greasy.
- Boneless, skinless chicken breasts (400 g): Cut them into even pieces so they cook at the same rate and stay juicy, not rubbery.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the sauce shine without competing for attention.
- Garlic (2 cloves, minced): Fresh garlic makes all the difference here, the jarred stuff just does not have the same punch.
- Red bell pepper (1, thinly sliced): Adds sweetness and a pop of color that makes the dish look as good as it tastes.
- Heavy cream (1 cup): This is what turns the sauce from thin and forgettable into something you will want to soak up with extra bread.
- Sweet chili sauce (1/3 cup): The star of the show, bringing sticky sweetness and gentle heat that builds slowly.
- Soy sauce (2 tbsp): A little umami depth that rounds out the sweetness and keeps things interesting.
- Lime juice (1 tbsp): Brightens everything up at the end, cutting through the richness with a fresh zing.
- Spring onions (2, thinly sliced): A final burst of sharpness and crunch right before serving.
- Fresh cilantro (1 tbsp, optional): If you love it, it adds a herbal note, if you hate it, skip it without guilt.
- Toasted sesame seeds (1 tsp, optional): A nutty finishing touch that makes the dish feel a little more special.
Instructions
- Boil the pasta:
- Cook your pasta in salted water until it still has a little bite, then drain but save half a cup of that starchy water. It will be your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Heat olive oil until it shimmers, then add the chicken in a single layer. Let it sit undisturbed for a minute or two so it gets that golden crust, then flip and cook through.
- Soften the aromatics:
- Toss garlic and red bell pepper into the same pan with all those tasty browned bits. Stir them around until the garlic smells toasty and the pepper starts to soften at the edges.
- Build the sauce:
- Pour in the cream, sweet chili sauce, soy sauce, and lime juice. Stir it all together and let it bubble gently until it thickens just enough to coat the back of a spoon.
- Bring it all together:
- Slide the chicken back in and let everything simmer for a few minutes. Then add the pasta and toss until every piece is coated, adding pasta water if it looks too thick.
- Garnish and serve:
- Pile it onto plates and scatter spring onions, cilantro, and sesame seeds on top. Serve it hot while the sauce is still glossy and clinging to everything.
Save One evening I served this to my neighbor who had just moved in from Thailand. I was nervous she would think it was too Westernized or weird. She took one bite, smiled, and said it reminded her of the street food stalls near her university, but creamier. That is when I realized fusion is not about being authentic, it is about being delicious.
How to Store and Reheat
Let the pasta cool completely before transferring it to an airtight container. It keeps in the fridge for up to three days. When you reheat it, add a splash of cream or milk in the pan to bring back that silky texture. The microwave works in a pinch, but stovetop reheating gives you more control and keeps the chicken tender.
Swaps and Substitutions
If you are not a chicken person, shrimp cooks even faster and soaks up the sauce beautifully. Tofu works too, just press it well and get a good sear on all sides. For a lighter version, swap heavy cream for coconut cream, it adds a subtle sweetness that plays nicely with the chili sauce. Gluten free pasta holds up just fine here, and tamari can replace soy sauce without losing any flavor.
Serving Suggestions
This dish does not need much on the side, but a simple cucumber salad with rice vinegar cuts through the richness nicely. Steamed bok choy or broccolini adds a green crunch without stealing the spotlight. If you want to make it a full spread, serve it with garlic bread to mop up every last bit of sauce.
- A crisp white wine like Sauvignon Blanc balances the sweetness and heat perfectly.
- Lime wedges on the side let everyone adjust the brightness to their liking.
- Leftover sauce can be tossed with roasted vegetables or used as a dipping sauce for dumplings.
Save This recipe has become my go to when I want something that feels special but does not require planning days in advance. It proves that a little creativity and a well stocked pantry can turn a regular weeknight into something worth remembering.
Recipe FAQ
- → Can I use a different pasta shape?
Absolutely. Penne, fusilli, or any short pasta works well. Avoid long varieties like spaghetti, which don't hold the creamy sauce as effectively.
- → How do I adjust the heat level?
Start with 1/3 cup sweet chili sauce and increase gradually to taste. You can also add fresh chilies or a dash of hot sauce for additional spice.
- → What proteins can substitute for chicken?
Shrimp, large prawns, or cubed tofu work beautifully. Adjust cooking times accordingly—shrimp needs only 2-3 minutes, while tofu requires gentle handling.
- → Can I prepare this ahead?
Cook components separately and store in containers. Combine and warm gently just before serving to maintain texture and prevent the sauce from becoming too thick.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the sweet chili and lime flavors beautifully. Riesling also works if you prefer slightly more sweetness.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water during cooking. Add it gradually while simmering to reach your preferred consistency without diluting the flavors.