Sweet Chili Chicken Pasta (Printable Version)

Tender chicken and penne tossed in a creamy, sweet chili sauce. A vibrant Asian-Italian fusion that's easy and satisfying.

# 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 (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 chopped fresh cilantro
14 - 1 teaspoon toasted sesame seeds

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1/2 cup of cooking water for sauce consistency.
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 brown and cooked through. Transfer chicken to a plate.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2 to 3 minutes until fragrant and slightly tender.
04 - Pour in heavy cream, sweet chili sauce, soy sauce, and lime juice. Stir well and bring to a gentle simmer over medium heat.
05 - Return the cooked chicken to the skillet and simmer for 2 to 3 minutes until the sauce thickens slightly and coats the chicken.
06 - Add cooked pasta to the skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water a little at a time to achieve desired consistency.
07 - Transfer to serving bowls and garnish with sliced spring onions, fresh cilantro, and toasted sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent hours on it.
  • The creamy sweet heat is so balanced that even picky eaters ask for seconds.
  • You probably have most of these ingredients already, making it perfect for weeknight panic cooking.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip reserving pasta water, it's the secret to a silky sauce that clings instead of clumps.
  • Let the chicken get a real sear before moving it around, patience here means flavor later.
  • Taste the sauce before adding the pasta, this is your last chance to adjust sweetness, salt, or lime.
03 -
  • Use a large skillet so the pasta has room to toss without flying everywhere.
  • Taste your sweet chili sauce before adding it, some brands are much spicier than others.
  • Cut the chicken into even pieces so they cook at the same rate and stay juicy.
  • Don't rinse the pasta after draining, the starch helps the sauce cling like magic.
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