Spicy Tomato Chicken Pasta (Print Version)

Penne pasta with spicy chili-tomato sauce and tender seared chicken. A quick, protein-rich Italian-American favorite.

# Components:

→ Pasta

01 - 12 oz penne pasta
02 - Salt for boiling water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 12 oz)
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 teaspoon smoked paprika

→ Chili Tomato Sauce

08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1 red chili pepper, finely chopped, or 1 teaspoon red chili flakes
12 - 1 can (14 oz) crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon sugar
16 - Salt and pepper to taste
17 - 1/4 cup reserved pasta cooking water

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 1/4 cup grated Parmesan cheese, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta cooking water before draining.
02 - While pasta cooks, season chicken breasts with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden and cooked through. Allow to rest for 2 minutes, then slice into strips.
03 - Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped onion and sauté for 3 minutes until softened. Stir in minced garlic and chili, cooking for 1 minute until aromatic.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Simmer for 10 minutes, stirring occasionally to develop flavor.
05 - Stir in the reserved pasta cooking water to achieve desired sauce thickness. Taste and adjust seasoning as needed.
06 - Add cooked penne to the sauce and toss until well coated. Fold in chicken strips or arrange on top of pasta.
07 - Transfer to serving bowls and garnish with fresh basil and Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers serious flavor without needing fancy ingredients or technique.
  • The spice level is completely under your control, so you can make it mild or face-meltingly hot.
  • Leftovers taste even better the next day when the sauce has soaked into every ridge of the penne.
  • It feels like comfort food but packs enough protein to actually keep you full.
02 -
  • Don't skip reserving the pasta water, plain water or stock won't give you the silky texture that starchy liquid does.
  • Let the chicken rest before slicing or all the juices will run out onto your cutting board instead of staying inside the meat.
  • If your tomatoes taste too acidic, another pinch of sugar works better than more salt.
03 -
  • Toast the dried oregano in the pan for thirty seconds before adding the tomatoes, it wakes up the flavor in a way that surprised me the first time I tried it.
  • Use a pasta shape with ridges or hollows, smooth pasta just slides around and doesn't hold the sauce the same way.
  • If the sauce looks too thick after tossing, add more pasta water one tablespoon at a time until it's glossy and moves easily in the pan.
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