Sweet Chili Chicken Pasta

My neighbor once knocked on my door holding a jar of sweet chili sauce and asked if I could use it in something other than spring rolls. I had leftover chicken and a box of penne, so I just started tossing things together. The kitchen smelled like garlic and lime within minutes, and by the time she came back an hour later, we were both sitting at my counter twirling creamy, glossy pasta onto our forks. That improvised dinner turned into one of my most requested recipes.

I made this for a small dinner party where half the guests expected Italian and the other half wanted something spicy. When I brought the skillet to the table, there was a confused pause, then someone took a bite and said it tasted like vacation. The whole bowl was gone before I could plate my own serving. It taught me that fusion does not need to be complicated, it just needs to be honest and delicious.

Ingredients

• Penne or fusilli pasta (350 g): The ridges and tubes trap that creamy sauce perfectly, and I always cook mine one minute shy of the package time so it finishes in the skillet without going mushy.
• Olive oil (1 tbsp): Just enough to get a golden sear on the chicken without making the pan greasy, and it adds a fruity undertone that balances the sweetness.
• Chicken breasts (400 g): I cut them into bite sized chunks so they cook fast and evenly, and every piece gets coated in that glossy sauce.
• Salt and black pepper (1/2 tsp, 1/4 tsp): Simple seasoning that lets the chicken brown beautifully and sets the savory foundation before the sauce takes over.
• Garlic (2 cloves): Minced fine so it blooms in the hot pan and fills the kitchen with that unmistakable aroma that makes everyone wander in asking what is for dinner.
• Red bell pepper (1): Adds a sweet crunch and a pop of color, and I slice it thin so it softens just enough without losing its shape.
• Heavy cream (1 cup): This is what makes the sauce luxurious and silky, coating the pasta in a way that feels indulgent without being heavy.
• Sweet chili sauce (1/3 cup): The star of the show, bringing that perfect balance of heat, sweetness, and a little tang that makes every bite exciting.
• Soy sauce (2 tbsp): Adds depth and a savory umami backbone that keeps the sweetness from going overboard.
• Lime juice (1 tbsp): A squeeze of brightness at the end that cuts through the cream and makes the whole dish feel lighter and more vibrant.
• Spring onions (2): I slice them thin and sprinkle them on top for a fresh, sharp bite that contrasts beautifully with the rich sauce.
• Cilantro (1 tbsp, optional): If you love it, it adds an herbal freshness that ties the Asian flavors together, but I never force it on cilantro skeptics.
• Toasted sesame seeds (1 tsp, optional): A tiny sprinkle adds a nutty crunch and makes the dish look like it came from a restaurant.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until it is just al dente, then drain and save half a cup of that starchy water. It will be your secret weapon for loosening the sauce later if it gets too thick.

Sear the Chicken:

Heat the olive oil in a large skillet over medium high heat, add the chicken pieces seasoned with salt and pepper, and let them sizzle undisturbed for a couple of minutes so they get golden and caramelized. Once they are cooked through, pull them out and set them aside so they do not overcook while you build the sauce.

Sauté the Aromatics:

Toss the garlic and red bell pepper into the same hot skillet and stir them around for a few minutes until the garlic smells sweet and the pepper starts to soften. This step builds layers of flavor that make the sauce taste like it simmered for hours.

Build the Sauce:

Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, then stir everything together and let it bubble gently. The sauce will start to thicken as it simmers, and the kitchen will smell absolutely incredible.

Reunite the Chicken:

Slide the cooked chicken back into the pan and let it simmer in the sauce for a few minutes so it soaks up all that creamy, sweet, tangy goodness. The sauce should cling to the chicken like a glaze.

Toss the Pasta:

Add the drained pasta to the skillet and toss everything together until every piece is coated in that glossy sauce. If it looks too thick, splash in a little reserved pasta water and toss again until it reaches the perfect creamy consistency.

Garnish and Serve:

Divide the pasta among bowls and top with spring onions, cilantro, and sesame seeds if you are using them. Serve it hot and watch it disappear.

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One evening I doubled the recipe for a potluck, and a friend who claimed she did not like fusion food came back for thirds. She told me it reminded her of a dish she had on a trip to Singapore, which was funny because I had never been. Sometimes a dish just captures a feeling, even if it is not authentic to any one place.

Adjusting the Heat

Sweet chili sauce can range from mild to surprisingly spicy depending on the brand, so I always taste it straight from the bottle before I commit. If you want more heat, stir in a pinch of red pepper flakes or a drizzle of sriracha after the sauce simmers. If it is too fiery, balance it out with an extra splash of cream or a teaspoon of honey to mellow the burn without losing that signature sweetness.

Making It Your Own

This recipe is endlessly adaptable, and I have made it with shrimp when chicken was not on sale, and it cooked even faster. Tofu works beautifully too if you press it well and get a good sear, and the sauce clings to the crispy edges like magic. You can also toss in snap peas, broccoli, or baby corn during the sauté step to bulk it up with vegetables, and everything just absorbs that sweet, tangy creaminess.

Serving and Storing

I love serving this straight from the skillet for a casual family style meal, but it also plates beautifully if you twist the pasta into a nest and top it with the chicken and garnishes. Leftovers keep in the fridge for up to three days, though the pasta will soak up some of the sauce, so I always add a splash of cream or pasta water when I reheat it in a pan over low heat. It does not microwave as well because the cream can separate, but a gentle stovetop reheat brings it right back.

• Pair it with a crisp green salad dressed in a light vinaigrette to cut through the richness of the cream.
• A chilled Sauvignon Blanc or a cold lager complements the sweet and savory balance perfectly.
• If you are meal prepping, store the pasta and sauce separately so the noodles do not get soggy, then toss them together when you are ready to eat.

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This dish has become my answer to the question of what to make when I want something comforting but not boring, and it never lets me down. I hope it finds a spot in your regular rotation, because it is the kind of recipe that makes weeknight cooking feel like an adventure.

Recipe FAQs

→ Can I prepare this dish ahead of time?

This dish is best served immediately after cooking for optimal texture. However, you can prepare components separately: cook pasta and chicken ahead, then combine with freshly made sauce just before serving.

→ What pasta works best for this dish?

Penne and fusilli are ideal choices as their shapes trap the creamy sauce beautifully. Short tube or spiral pastas work well; avoid thin strands like spaghetti which won't hold the sauce as effectively.

→ How do I adjust the spice level?

Start with the recommended amount of sweet chili sauce and add more gradually to taste. For less heat, reduce the sauce or add extra cream. For more kick, use a spicier chili sauce or add fresh red chilies.

→ What are good substitutes for chicken?

Shrimp, jumbo prawns, and firm tofu are excellent alternatives. Shrimp requires 2-3 minutes cooking time, while tofu should be pressed and lightly fried before adding to the sauce.

→ Why do I need to reserve pasta water?

Pasta water contains starch that helps emulsify and thicken the sauce naturally. Adding small amounts adjusts the sauce consistency without diluting flavors, ensuring it coats the pasta evenly.

→ Can I make this gluten-free?

Yes, use gluten-free pasta and ensure your soy sauce is tamari or certified gluten-free. All other ingredients are naturally gluten-free, making this easily adaptable for dietary needs.