Save My neighbor knocked on my door one Thursday evening holding a jar of homemade sweet chili sauce, insisting I try it with chicken and pasta. I was skeptical about mixing Asian flavors with Italian staples, but hunger won over doubt. Within half an hour, my kitchen smelled like a restaurant I couldn't afford, and I was scraping the pan clean. That jar changed everything.
I made this for a friend who claimed she hated fusion food. She sat at my tiny kitchen table, arms crossed, ready to judge. One bite in, her fork didn't stop moving until the plate was empty. She texted me two days later asking for the recipe, and now she makes it for her own dinner guests. Sometimes the best victories are quiet ones.
Ingredients
- Penne or fusilli pasta (350 g): The ridges and tubes catch the creamy sauce perfectly, making every bite rich and full. I learned the hard way that smooth pasta just slides around sadly.
- Olive oil (1 tbsp): This keeps the chicken from sticking and adds a subtle fruity base that rounds out the sweeter notes.
- Chicken breasts (400 g, cut into bite-sized pieces): Cutting them smaller means more surface area for browning, which equals more flavor locked into every piece.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the sauce shine without competing for attention.
- Garlic (2 cloves, minced): Fresh garlic melts into the sauce and creates that irresistible aroma that fills the whole house.
- Red bell pepper (1, thinly sliced): It adds sweetness, crunch, and a pop of color that makes the dish look as good as it tastes.
- Heavy cream (1 cup): This is what transforms the sauce from watery to luxurious, coating every strand of pasta like a hug.
- Sweet chili sauce (1/3 cup): The star of the show, bringing gentle heat and sticky sweetness that makes you lick the spoon.
- Soy sauce (2 tbsp): It deepens the flavor with umami and a touch of salt, balancing the cream and sweetness perfectly.
- Lime juice (1 tbsp): A squeeze of brightness that cuts through the richness and wakes up your taste buds at the end.
- Spring onions (2, thinly sliced): Fresh, sharp, and green, they add a final layer of texture and color right before serving.
- Cilantro (1 tbsp, chopped, optional): If you love it, it brings a fresh herbal note. If you hate it, skip it without guilt.
- Toasted sesame seeds (1 tsp, optional): A tiny crunch and nutty finish that makes the dish feel restaurant special.
Instructions
- Boil the pasta:
- Cook your pasta in a big pot of salted boiling water until al dente, following the package timing. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, then add your chicken pieces seasoned with salt and pepper. Let them sizzle undisturbed for a couple minutes to get that golden crust, then flip and cook through, about five to six minutes total.
- Sauté the aromatics:
- Remove the chicken and set it aside, then toss garlic and red bell pepper into the same pan. Stir them around for two to three minutes until the garlic smells toasty and the pepper softens just a bit.
- Build the sauce:
- Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together. Let it come to a gentle simmer, watching as it thickens and turns glossy.
- Reunite chicken and sauce:
- Slide the cooked chicken back into the pan and let it simmer in the sauce for two to three minutes. The sauce will cling to the chicken and reduce just enough to coat a spoon.
- Toss with pasta:
- Add your drained pasta to the skillet and toss everything together until every piece is coated. If it looks too thick, splash in some reserved pasta water a little at a time until it flows nicely.
- Garnish and serve:
- Plate it hot, then scatter spring onions, cilantro, and sesame seeds on top. The colors alone will make you hungry all over again.
Save One rainy Saturday, I made a double batch and invited over three friends who were all having terrible weeks. We ate straight from the skillet, passing forks and laughing too loud. Nobody talked about their problems until the pan was empty, and by then, everything felt a little lighter. Food like this doesn't fix things, but it makes space for what does.
How to Make It Your Own
This recipe is forgiving and loves improvisation. Swap the chicken for shrimp and cut the cooking time in half, or use cubed tofu for a vegetarian spin. If you want more heat, add a pinch of red pepper flakes or drizzle in extra sweet chili sauce. I've also stirred in baby spinach at the end for a pop of green, and it wilts perfectly in the residual heat.
What to Serve Alongside
This pasta is rich and bold, so I like to balance it with something light and crisp. A simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully. Garlic bread is always a crowd pleaser, though honestly, you might not need it since the pasta is so satisfying on its own. A chilled Sauvignon Blanc or sparkling water with lime keeps things refreshing.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When reheating, add a splash of cream or milk to loosen the sauce, since it thickens as it sits. I reheat mine gently in a skillet over low heat, stirring often, but the microwave works in a pinch.
- Store pasta and sauce together, they meld even more overnight.
- Freeze individual portions for up to a month, thaw in the fridge before reheating.
- Garnish with fresh toppings after reheating, never before, to keep them crisp and bright.
Save This dish taught me that the best recipes aren't the ones you follow perfectly, they're the ones you make your own. I hope it becomes one of those for you too.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. While penne and fusilli work beautifully, any pasta that holds sauce well—such as rigatoni, farfalle, or even spaghetti—works perfectly. Choose based on your preference.
- → What can I substitute for the chicken?
Shrimp is an excellent swap, requiring only 3-4 minutes of cooking. Tofu offers a vegetarian alternative; use firm tofu and pan-fry until golden. Both absorb the sauce flavors wonderfully.
- → How do I adjust the spice level?
Start with the suggested amount of sweet chili sauce and taste as you go. Reduce it for milder heat or add more for extra kick. You can also incorporate fresh red chili peppers for gradual spice control.
- → Is this dish gluten-free friendly?
Yes, with substitutions. Use gluten-free pasta and tamari or certified gluten-free soy sauce. Always verify labels, as cross-contamination is possible in manufacturing facilities.
- → Can I make this ahead of time?
Prepare components separately: cook pasta, sear chicken, and make sauce in advance. Combine just before serving to maintain texture. Store separately in airtight containers for up to three days.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the sweet and spicy flavors beautifully. Alternatively, try a light Pinot Grigio or an off-dry Riesling to balance the heat.