Sweet Chili Chicken Pasta (Print version)

Tender chicken tossed with pasta in a creamy, sweet chili sauce. A quick 35-minute fusion dish with perfect heat and richness.

# What You'll 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 fresh lime juice

→ Garnish

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

# How-To Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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 and cooked through. Remove chicken from pan and set aside.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2 to 3 minutes until fragrant and slightly softened.
04 - Pour in heavy cream, sweet chili sauce, soy sauce, and lime juice. Stir well and bring to a gentle simmer.
05 - Return the cooked chicken to the pan. Simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
06 - Add the cooked pasta and toss to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
07 - Plate hot and garnish with spring onions, cilantro, and sesame seeds if desired.

# Tips from the pros:

01 -
  • It satisfies both pasta cravings and that need for something a little spicy and different without requiring exotic ingredients.
  • The sauce clings to every piece of pasta and chicken, so each bite is creamy, tangy, and just the right amount of sweet.
  • It comes together faster than ordering takeout and tastes like you put in way more effort than you actually did.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it greasy or watery.
  • Add the lime juice at the very end, not during the simmer, or it loses that bright, fresh punch that makes the dish sing.
03 -
  • Use a large skillet so the chicken and pasta have room to toss without clumping, a crowded pan means uneven coating and sad, dry spots.
  • If you want a thicker sauce, let it simmer an extra minute before adding the pasta, or if you prefer it lighter, thin it out with pasta water until it's just right.
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