Spicy Tomato Chicken Pasta

My neighbor Rosa knocked on my door one Thursday evening holding a bowl of pasta still steaming under foil. She said it was her fix for bad days, something her son always requested when he came home from college. One bite and I understood why: the heat crept up slowly, the tomato sauce clung to every ridge of penne, and the chicken was so tender it practically melted. I asked for the recipe right there in my hallway, and she laughed and said there was no recipe, just instinct and a good chili.

I made this for my brother the weekend he helped me move furniture, and he ate two full plates without saying a word until he was done. He finally looked up and asked if I had any more chicken because he wanted to meal prep it for the week. That was the moment I realized this dish had crossed over from dinner into something people actually crave. Now every time he visits, he texts ahead asking if the spicy chicken pasta is on the menu, and I always say yes.

Ingredients

• Penne pasta (350 g): The ridges grab onto the sauce better than smooth pasta, and it holds up to tossing without turning mushy.
• Chicken breasts (2 medium, about 350 g): Boneless and skinless cook fast and slice beautifully, but make sure theyre similar in size so they finish at the same time.
• Olive oil (3 tbsp total): Used for searing the chicken and building the sauce base, it adds a fruity richness that butter cant quite match.
• Smoked paprika (1/2 tsp): This gives the chicken a subtle smoky depth that makes people think you grilled it even if you didnt.
• Onion (1 small, finely chopped): The foundation of the sauce, it softens into sweetness and disappears into the background while doing all the work.
• Garlic (3 cloves, minced): Fresh garlic blooms in the oil and perfumes the whole kitchen, dried just wont give you that same punch.
• Red chili (1, finely chopped, or 1 tsp chili flakes): Fresh chili has a brighter heat, but flakes work beautifully and you can control the intensity more easily.
• Crushed tomatoes (400 g can): The texture is perfect for clinging to pasta, smoother than diced and thicker than passata.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and adds body to the sauce, dont skip it even if it seems like a small amount.
• Dried oregano (1 tsp): A little goes a long way, it brings that Italian-American warmth without tasting like pizza sauce.
• Sugar (1 tsp): Cuts the acidity of the tomatoes and rounds out the flavor, you wont taste sweetness but youll notice if its missing.
• Reserved pasta water (1/4 cup): The starchy water loosens the sauce and helps it coat every piece of pasta like magic.
• Fresh basil (2 tbsp, chopped): Stirred in at the end, it adds a pop of green and a brightness that dried basil cant touch.
• Parmesan cheese (40 g, grated, optional): Salty, nutty, and it melts just enough to add creaminess without making the dish heavy.

Instructions

Boil the Pasta:

Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. Drop in the penne and cook until al dente, usually about 10 minutes, then scoop out 1/4 cup of the starchy water before draining.

Season and Sear the Chicken:

Pat the chicken breasts dry, then rub them with salt, pepper, and smoked paprika on both sides. Heat 1 tbsp olive oil in a skillet over medium-high heat until it shimmers, then lay the chicken in and let it sear undisturbed for 4 to 5 minutes per side until golden and the internal temperature hits 165°F (74°C).

Rest and Slice:

Transfer the chicken to a cutting board and let it rest for 2 minutes so the juices settle back in. Slice it into strips on the diagonal for the prettiest presentation.

Build the Sauce Base:

In a large sauté pan, heat 2 tbsp olive oil over medium heat and add the chopped onion. Stir occasionally and let it soften for about 3 minutes until it turns translucent and sweet, then toss in the garlic and chili and cook for 1 minute until the smell fills your kitchen.

Simmer the Tomato Sauce:

Pour in the crushed tomatoes and tomato paste, then sprinkle in the oregano, sugar, salt, and pepper. Let it bubble gently for 10 minutes, stirring now and then, until the sauce thickens and the raw tomato taste mellows out.

Loosen with Pasta Water:

Stir in the reserved pasta water a little at a time until the sauce reaches a silky, clingy consistency. Taste it and adjust the salt or chili if needed.

Toss and Serve:

Add the drained penne directly into the sauce and toss until every piece is coated. Top with the sliced chicken, scatter fresh basil over everything, and finish with Parmesan if youre using it.

Save

The first time I served this to friends, one of them said it reminded her of the kind of meal youd get at a tiny trattoria where the owner brings you extra bread without asking. That comment stuck with me because it captured exactly what I love about this dish: its generous, comforting, and feels like someone made it just for you. We ended up talking late into the night, scraping the last bits of sauce from the bowl with crusty bread, and I realized that good food has a way of turning dinner into an occasion without even trying.

How to Customize the Heat Level

If youre cooking for people with different spice tolerances, start with half the chili and let everyone add chili oil or flakes at the table. I learned this the hard way after making it too spicy for my mom, who spent the whole meal sipping water and smiling politely. Fresh chilies give a brighter, fruitier heat, while dried flakes bring a deeper, slower burn. You can also remove the seeds from the fresh chili to dial it back without losing the flavor.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and the flavors deepen as they sit. When reheating, add a splash of water or broth to the pan because the pasta will have absorbed some of the sauce overnight. I usually reheat it gently on the stovetop rather than the microwave because it brings back that just-cooked texture. The chicken stays tender as long as you dont overheat it, so warm it through just until steaming.

Pairing and Serving Suggestions

This pairs beautifully with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness of the sauce. A crusty baguette or garlic bread is perfect for mopping up every last bit, and I always put out a little bowl of extra Parmesan for people to help themselves. If youre serving wine, a crisp Pinot Grigio or a light Chianti works wonderfully, but honestly a cold sparkling water with lemon is just as satisfying.

• Serve with a side of roasted vegetables like zucchini or bell peppers for extra color and nutrition.
• Top with a drizzle of good quality olive oil right before serving for a luxurious finish.
• If you want to make it a complete meal, add a handful of spinach to the sauce in the last minute of cooking.

Save

This dish has become my go-to when I want something satisfying without spending the whole evening in the kitchen. It reminds me that comfort food doesnt have to be complicated, it just has to taste like home.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta and chicken fresh just before serving to maintain texture and flavor. Reheat the sauce gently over medium heat, adding reserved pasta water if needed.

→ How do I achieve the perfect al dente texture?

Follow the package directions for cooking time but start checking 1-2 minutes early. The pasta should have slight resistance when bitten. Reserve pasta water before draining—its starch helps the sauce cling beautifully to the noodles.

→ What's the best way to sear chicken for even cooking?

Pat chicken dry before seasoning to promote browning. Use medium-high heat and avoid moving the breasts for 4-5 minutes per side. Let them rest briefly after cooking—this keeps the meat tender and juicy when sliced.

→ How can I control the spice level?

Adjust heat by using less fresh chili or reduce chili flakes to ½ teaspoon. For extra heat, add chili oil during finishing or increase red chili to taste. Start conservatively and build flavor gradually—you can always add more spice.

→ What are good protein substitutes for chicken?

Grilled shrimp cooks quickly and pairs beautifully with tomato-chili flavors. Firm tofu absorbs the sauce wonderfully for vegetarian meals. Pan-sear either option until golden, then combine with the sauce as directed for chicken.

→ Which wine pairs best with this dish?

Crisp Pinot Grigio complements the fresh tomato and basil notes. A light-bodied red wine with acidity also works well. Avoid heavy wines—the chili heat and bright sauce demand wines with good acidity and lower tannins.