Sweet Chili Chicken Pasta (Printable)

Tender chicken and penne tossed in a creamy, sweet chili sauce with fresh bell peppers and aromatic garlic.

# 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 (approximately 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 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 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 5-6 minutes until golden and cooked through. Remove and set aside.
03 - In the same skillet, add minced garlic and red bell pepper slices. Sauté for 2-3 minutes until fragrant and slightly softened.
04 - Pour heavy cream, sweet chili sauce, soy sauce, and lime juice into the skillet. Stir well and bring to a gentle simmer.
05 - Return cooked chicken to the pan. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add cooked pasta and toss to coat evenly. If sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.
07 - Transfer to serving plates and garnish with sliced spring onions, fresh cilantro, and toasted sesame seeds.

# Expert Tips:

01 -
  • It bridges two worlds beautifully, giving you the comfort of creamy pasta with a lively sweet and tangy kick that wakes up your palate.
  • Everything comes together in one pan after the pasta is done, so cleanup is mercifully quick on a weeknight.
  • The sauce clings to every ridge and curve of the pasta, delivering flavor in every single bite.
  • You can dial the heat up or down without losing that addictive sweet chili character that makes this dish so craveable.
02 -
  • Do not skip reserving the pasta water, because that starchy liquid is the only thing that will bring the sauce back to life if it tightens up when you toss it with the noodles.
  • Let the chicken sit undisturbed in the pan for the first minute or two so it gets a proper sear, because moving it too soon will steam it instead of browning it.
  • Taste the sauce before you add the pasta, because sweet chili sauces vary wildly in heat and sweetness, and you might want to tweak it with a little more lime or soy sauce.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, because the nutty aroma they release is worth the extra minute.
  • If you want the sauce extra glossy and restaurant quality, swirl in a small knob of cold butter at the very end off the heat, and it will give you that silky, emulsified finish.
  • Always slice your spring onions on a sharp diagonal because it looks more elegant and releases their flavor more gently than a straight chop.
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