Save The smell of garlic and chili hitting hot olive oil is what pulled my neighbor to my kitchen window one Tuesday evening. She asked what I was making, and I realized I didn't have a name for it yet, just hunger and a craving for something that bit back. That night, this pasta was born from impatience and a half-empty fridge, and it's been my go-to ever since. Sometimes the best recipes don't come from planning, they come from standing in front of the stove with twenty minutes and a willingness to experiment.
I made this for my brother after his late shift once, and he scraped the bowl clean without saying a word until the end. Then he just looked up and said, make this again. It became our unofficial weeknight ritual whenever he came over tired and hungry. There's something about food that doesn't ask much of you but gives everything back.
Ingredients
- Penne pasta (350 g): The ridges grab onto the sauce beautifully, and it holds up well if you need to reheat leftovers without turning mushy.
- Chicken breasts (2 medium, about 350 g): I prefer slicing them thin after cooking rather than cubing them raw, it keeps them juicy and makes plating look intentional.
- Olive oil (3 tbsp total): Don't skimp here, it carries the heat from the chili and helps the garlic bloom without burning.
- Onion (1 small, finely chopped): A small dice ensures it melts into the sauce rather than chunking up each bite.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable, the jarred stuff just doesn't give you that sharp, sweet punch.
- Red chili (1, finely chopped, or 1 tsp flakes): I started using fresh chili after realizing how much brighter the heat tastes compared to dried flakes.
- Crushed tomatoes (400 g can): The backbone of the sauce, thick enough to cling but loose enough to coat every piece of pasta.
- Tomato paste (2 tbsp): This deepens the tomato flavor and gives the sauce body without making it watery.
- Dried oregano (1 tsp): A little goes a long way, it adds that classic Italian-American warmth.
- Sugar (1 tsp): Balances the acidity of the tomatoes and rounds out the heat.
- Smoked paprika (1/2 tsp): I stumbled on this addition by accident and now I can't imagine the chicken without it.
- Fresh basil (2 tbsp, chopped): Torn or chopped at the last second, it brightens everything and smells like summer.
- Parmesan cheese (40 g, optional): Not essential, but a handful of freshly grated Parmesan makes it feel like a restaurant dish.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite, usually a minute less than the package says. Before draining, scoop out a mugful of that starchy pasta water, it's liquid gold for loosening the sauce later.
- Sear the Chicken:
- Pat the chicken dry, season both sides with salt, pepper, and smoked paprika, then sear in hot olive oil until each side is golden and the internal temp hits 165 degrees. Let it rest for a couple minutes so the juices redistribute, then slice it into strips that look like they belong on the plate.
- Build the Sauce Base:
- In a large pan, heat olive oil over medium and add the onion, stirring until it turns translucent and soft. Toss in the garlic and chili, letting them sizzle just until the kitchen smells incredible, about a minute.
- Simmer the Tomato Sauce:
- Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, stirring everything together. Let it simmer gently for about ten minutes, stirring now and then, until the sauce thickens and the flavors meld into something cohesive.
- Loosen and Season:
- Stir in some of that reserved pasta water, a splash at a time, until the sauce coats the back of a spoon but isn't too thick. Taste and adjust the salt, pepper, or chili to your liking.
- Toss and Plate:
- Add the drained penne directly into the sauce and toss until every piece is coated and glossy. Top with sliced chicken, a scattering of basil, and Parmesan if you're using it.
Save One evening I plated this for a small dinner and my friend asked if I'd taken a cooking class. I laughed because I'd just been winging it, but that's when I realized this dish had grown up. It started as a quick fix and became something I was proud to serve. Food has a way of doing that if you let it.
How to Adjust the Heat Level
The first time I made this, I used two chilies and spent the next ten minutes fanning my mouth. Now I start with half a chili and taste the sauce before adding more. If you're serving kids or anyone sensitive to spice, skip the fresh chili entirely and add just a pinch of flakes at the end. You can always add heat, but you can't take it away once it's in there.
Protein Swaps That Actually Work
I've made this with grilled shrimp, pan-fried tofu, and even leftover rotisserie chicken when I didn't feel like cooking meat from scratch. Shrimp cooks fast, so add it in the last few minutes of simmering the sauce. Tofu benefits from a quick sear in the same pan you'd use for chicken, and it soaks up the sauce like a sponge. Rotisserie chicken just needs to be shredded and stirred in at the end to warm through.
Storage and Reheating Tips
This keeps well in the fridge for up to three days, and honestly, the flavors get better as they sit. I store the pasta and chicken together in an airtight container, then reheat gently on the stovetop with a splash of water or broth to bring the sauce back to life. Microwaving works too, but stir it halfway through so it heats evenly.
- If you're meal prepping, store the chicken separately so it doesn't dry out.
- Freeze individual portions in freezer-safe containers for up to two months.
- Garnish with fresh basil only after reheating, not before storing.
Save This dish doesn't ask for much, but it gives you everything you need after a long day. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home no matter where you are.
Recipe FAQ
- → Can I make this ahead of time?
Yes, prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta and chicken fresh before serving, then combine. The sauce actually develops deeper flavor overnight.
- → How do I adjust the spice level?
Start with half the chili and taste as you cook. Add more fresh chili, chili flakes, or finish with chili oil at the table. Remove seeds from fresh chilies for less heat.
- → What pasta shapes work best?
Penne is ideal for trapping sauce, but rigatoni, fusilli, or even spaghetti work beautifully. Choose shapes with ridges or curves to hold the rich tomato coating.
- → Can I use fresh tomatoes instead of canned?
Absolutely. Use about 500g ripe tomatoes, roughly chopped. Simmer 15-20 minutes instead of 10 to concentrate flavors. Fresh tomato sauce will be slightly lighter but equally delicious.
- → Why reserve pasta water?
Starchy pasta water emulsifies with the sauce, creating a silky coating that clings to each piece. It's the secret to professional-quality finish without extra cream.
- → What wine pairs with this dish?
Crisp Pinot Grigio complements the spicy tomato base beautifully. For red wine preference, choose light-bodied options like Chianti or Barbera to avoid overpowering the sauce.