Sweet Chili Chicken Pasta (Printable Version)

Tender chicken and penne tossed in a creamy, sweet chili sauce with bell peppers and cilantro. A quick fusion favorite.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Sauce

06 - 2 cloves garlic, minced
07 - 1 red bell pepper, thinly sliced
08 - 1 cup heavy cream
09 - 1/3 cup sweet chili sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon lime juice

→ Garnish

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon chopped fresh cilantro
14 - 1 teaspoon toasted sesame seeds

# How-to Steps:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain through a colander, reserving 1/2 cup of pasta cooking water for sauce consistency adjustment.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 6 minutes until golden brown and cooked through. Transfer chicken to a clean plate.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2 to 3 minutes until fragrant and bell pepper is slightly softened.
04 - Pour heavy cream, sweet chili sauce, soy sauce, and lime juice into the skillet. Stir thoroughly to combine and bring to a gentle simmer over medium heat.
05 - Return cooked chicken to the skillet and simmer for 2 to 3 minutes. Add cooked pasta and toss to coat evenly. If sauce appears too thick, add reserved pasta water in small increments until reaching desired consistency.
06 - Divide pasta onto serving plates. Top with fresh spring onions, cilantro, and sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive at your door.
  • The sauce clings to every piece of pasta without being heavy or one note.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip reserving the pasta water, it has starch that helps the sauce cling instead of sliding off.
  • If your sweet chili sauce is on the mild side, add a pinch of red pepper flakes to wake things up.
  • Overcrowding the pan when you sear the chicken will steam it instead of browning it, so work in batches if needed.
03 -
  • Taste the sauce before adding the pasta, it should be slightly more intense than you want because the pasta will dilute it.
  • Toast your sesame seeds in a dry pan for 30 seconds, it brings out a nutty aroma that store bought toasted seeds just do not have.
  • If you like more heat, drizzle sriracha on top right before serving instead of mixing it into the sauce, that way everyone can customize their spice level.
Go Back