Save My neighbor once knocked on my door holding a jar of sweet chili sauce she didn't know what to do with. I had leftover chicken and a box of penne, so we improvised this together in under forty minutes. The sauce clung to every ridge of pasta, the chicken stayed juicy, and the balance of sweet heat with cream felt like discovering a shortcut to comfort. We ate it standing at the counter, laughing at how something so simple could taste this good. I've made it at least once a month ever since.
I brought this to a potluck once, nervous it was too casual. It disappeared before the main courses even hit the table. People kept asking if I'd taken a cooking class or if it was a family recipe. The truth is, it's just smart pantry staples meeting a little spontaneity. That night taught me that fusion doesn't need to be complicated to feel special.
Ingredients
- Penne or fusilli pasta: The ridges and tubes trap the creamy sauce beautifully, so every bite is fully coated and flavorful.
- Boneless, skinless chicken breasts: Cut them into even pieces so they cook at the same rate and stay tender without drying out.
- Heavy cream: This is what mellows the chili heat and gives the sauce its silky, luxurious body.
- Sweet chili sauce: The star ingredient that brings sweetness, tang, and gentle heat all in one bottle.
- Soy sauce: Adds depth and a savory backbone that balances the sweetness perfectly.
- Lime juice: A small squeeze brightens everything and cuts through the richness just enough.
- Red bell pepper: It adds color, a little crunch, and a subtle sweetness that complements the sauce.
- Garlic: Fresh minced garlic builds the aromatic base and makes the kitchen smell like a restaurant.
- Spring onions and cilantro: Fresh garnishes that add a pop of color and a burst of herbal brightness at the end.
Instructions
- Boil the pasta:
- Cook your penne or fusilli in well salted boiling water until just al dente, then drain and save half a cup of that starchy water. It's your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium high heat, season the chicken pieces with salt and pepper, and sauté them until golden and cooked through, about five to six minutes. Remove and set aside so they don't overcook.
- Sauté the aromatics:
- In the same skillet, toss in the garlic and red bell pepper, stirring for two to three minutes until fragrant and slightly softened. The garlic should smell toasty but not burnt.
- Build the sauce:
- Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together and bringing it to a gentle simmer. The sauce will start to thicken and cling to your spoon.
- Combine and finish:
- Return the chicken to the pan, let it simmer for a couple minutes, then add the pasta and toss until every piece is coated. If it looks too thick, splash in some reserved pasta water until it's glossy and silky.
- Garnish and serve:
- Plate it hot, then scatter spring onions, cilantro, and sesame seeds over the top for texture and freshness. Serve immediately while the sauce is still creamy.
Save One evening, my teenage son wandered into the kitchen while I was tossing the pasta in the sauce. He grabbed a fork, took a bite straight from the pan, and said it tasted like the best parts of two cuisines meeting in the middle. That quiet moment of approval meant more than any fancy dinner party compliment ever could.
Swapping the Protein
I've made this with shrimp, tofu, and even leftover rotisserie chicken. Shrimp cooks faster, so add it at the sauce stage and simmer just until pink. Tofu works beautifully if you press it well and pan fry it until crispy before tossing it in. Rotisserie chicken is the ultimate shortcut when you need dinner in fifteen minutes.
Adjusting the Heat
Sweet chili sauce varies wildly by brand, so taste as you go. If it's too mild, add a pinch of red pepper flakes or a drizzle of sriracha. If it's too spicy, balance it with a touch more cream or a teaspoon of honey. The lime juice also helps tame the heat without dulling the flavor.
Serving and Pairing
This dish is rich enough to stand alone, but a simple side salad with a tart vinaigrette cuts through the creaminess perfectly. I also love serving it with a crisp white wine like Sauvignon Blanc or even a cold beer. Leftovers reheat surprisingly well with a splash of water or broth to loosen the sauce.
- Top with extra sesame seeds or crushed peanuts for crunch.
- Serve with steamed bok choy or broccolini on the side.
- Make it ahead and reheat gently on the stovetop, adding a little cream if needed.
Save This recipe has become my go to when I want something that feels special without the fuss. I hope it lands on your table as quickly and joyfully as it does on mine.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, any pasta shape works well with this creamy sauce. Penne, fusilli, fettuccine, or rigatoni all pair beautifully. Choose based on your preference for sauce cling and texture.
- → What can I substitute for chicken?
Shrimp makes an excellent alternative, requiring only 3-4 minutes of cooking. Tofu is great for a vegetarian version; use firm tofu and pan-fry until slightly crispy before adding to the sauce.
- → How do I adjust the heat level?
Control spiciness by adjusting the sweet chili sauce amount. Start with less and taste as you go. Adding extra lime juice or cream can balance excessive heat without removing flavor.
- → Can I make this ahead of time?
The sauce can be prepared a day ahead and refrigerated. Cook pasta fresh just before serving to maintain texture. Reheat sauce gently over low heat, thinning with cream or pasta water as needed.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the sweet and spicy flavors beautifully. The acidity cuts through the creamy sauce while balancing the heat.
- → How do I prevent the sauce from breaking?
Keep heat at medium or medium-low to maintain a gentle simmer. Avoid boiling vigorously, which can cause the cream to separate. Stir frequently and add reserved pasta water gradually for smoothness.