Spicy Tomato Chicken Pasta (Printable)

Tender penne in zesty chili tomato sauce with juicy seared chicken strips. Hearty, flavorful, and ready in 40 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta
02 - Salt for boiling water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 12 oz)
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 pepper to taste
17 - 1/4 cup reserved pasta water

→ Garnish

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

# How to Cook:

01 - Cook penne in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
02 - While pasta cooks, 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 and cooked through. Let rest 2 minutes, then slice into strips.
03 - In a large sauté pan, heat 2 tablespoons olive oil 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 water to reach desired sauce consistency. Adjust seasoning as needed.
06 - Toss cooked penne into the sauce until well coated. Add chicken strips on top or fold into the pasta.
07 - Serve hot, garnished with fresh basil and Parmesan cheese if desired.

# Expert Advice:

01 -
  • The chili builds warmth without overwhelming, letting the sweetness of tomatoes balance every bite.
  • Searing the chicken separately keeps it juicy and gives you crispy golden edges that sauce alone cant deliver.
  • It comes together in under an hour, which means you can make it on a weeknight and still feel like you cooked something special.
  • Leftovers taste even better the next day when the flavors have had time to settle into the pasta.
02 -
  • Dont skip reserving the pasta water, plain water wont emulsify the sauce the same way because it lacks the starch.
  • Let the chicken rest after searing or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Taste the sauce before adding the pasta because once theyre combined its harder to fix the seasoning without over-salting.
03 -
  • Use a meat thermometer to check the chicken, it takes the guesswork out and guarantees juicy results every time.
  • If your sauce tastes too acidic even after adding sugar, stir in a tiny pinch of baking soda and watch it foam briefly before mellowing out.
  • Toast the dried oregano in the pan for 30 seconds before adding the tomatoes to wake up its flavor, it makes a noticeable difference.
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