Sweet Chili Chicken Pasta (Printable)

Tender chicken and penne tossed in creamy sweet chili sauce. A vibrant fusion of Asian and Italian flavors ready in 35 minutes.

# 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 lime juice

→ Garnish

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon chopped fresh cilantro
14 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
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 and cooked through. Remove chicken from pan and set aside.
03 - In the same skillet, add garlic and red bell pepper. Sauté for 2-3 minutes until fragrant and slightly softened.
04 - Pour in heavy cream, sweet chili sauce, soy sauce, and lime juice. Stir well and bring to a gentle simmer.
05 - Return cooked chicken to the pan. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add cooked pasta and toss to coat. If sauce is too thick, add reserved pasta water in small increments until desired consistency is reached.
07 - Plate hot and garnish with spring onions, cilantro, and sesame seeds.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout and tastes like you've been cooking all day.
  • The creamy sweet chili sauce hits every craving at once without being heavy or one note.
  • You can swap the protein or adjust the heat without losing the heart of the dish.
02 -
  • Don't skip reserving the pasta water, it has the starch you need to bring the sauce back to life if it thickens too much.
  • Sear the chicken in batches if your pan is crowded, otherwise it will steam instead of browning and you'll lose that golden color.
  • Taste the sauce before adding the pasta so you can adjust the sweetness or heat to your liking.
03 -
  • Use a larger skillet than you think you need so the pasta has room to toss without spilling over the sides.
  • Add a pinch of sugar to the sauce if your sweet chili sauce leans more savory than sweet.
  • Let the chicken rest for a minute after cooking so the juices redistribute and every bite stays moist.
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