Sweet Chili Chicken Pasta (Printer-Friendly)

Tender chicken and pasta tossed in a creamy, sweet chili sauce. A vibrant fusion of Asian and Italian flavors.

# 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)

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain thoroughly and reserve 1/2 cup of pasta cooking water for later use.
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 brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add minced garlic and sliced red bell pepper. 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 thoroughly and bring to a gentle simmer.
05 - Return the cooked chicken to the pan and simmer for 2-3 minutes. Add the cooked pasta and toss until well coated. Adjust consistency by adding reserved pasta water if needed.
06 - Transfer to serving bowls and garnish with spring onions, fresh cilantro, and sesame seeds. Serve immediately while hot.

# Expert Tips:

01 -
  • It pulls together in half an hour but tastes like you spent the evening experimenting in the kitchen.
  • The sauce clings to every twist of pasta and bite of chicken without being heavy or one note.
  • You can dial the heat up or down without losing that addictive sweet and savory balance.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Always reserve pasta water before draining, I forgot once and the sauce seized up into a thick mess that wouldn't loosen.
  • Don't crowd the chicken in the pan or it will steam instead of sear, and you'll miss that caramelized flavor.
  • Taste the sauce before adding the pasta, everyone's sweet chili sauce is different and you might want more lime or soy to balance it.
03 -
  • Use a large enough skillet so everything has room to move, a crowded pan means uneven cooking and a watery sauce.
  • If your sweet chili sauce is very thick, thin it with a teaspoon of water before adding it to the cream so it blends smoothly.
  • Taste the final dish before serving and add a squeeze more lime if it needs brightness or a pinch of salt if it tastes flat.
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