Save The smoke alarm went off halfway through cooking this the very first time, not because anything burned, but because I got too enthusiastic with the chili flakes. My kitchen smelled like a pizzeria on fire for an hour. Once I dialed back the heat and actually tasted what I was making, I realized I'd stumbled onto something worth keeping. The chicken stayed juicy, the pasta soaked up all that bright, tangy sauce, and even my skeptical neighbor who dropped by for a fork admitted it was pretty solid.
I made this on a Tuesday night when I had nothing planned and even less energy. My roommate wandered into the kitchen, drawn by the smell of garlic hitting hot oil, and ended up setting the table without me asking. We ate in comfortable silence, twirling pasta and stealing chicken strips off each other's plates. It became our default dinner whenever one of us needed something warm and filling without the fuss.
Ingredients
- Penne pasta (350 g): The ridges grab onto the sauce better than smooth pasta, and it holds up well if you need to reheat portions later.
- Boneless, skinless chicken breasts (2 medium, about 350 g): Thighs work too if you want more flavor and forgiveness, but breasts give you that lean, clean protein hit.
- Olive oil (3 tbsp total): Use something decent here since it carries the flavor of the garlic and chili into every bite.
- Smoked paprika (1/2 tsp): This is the quiet MVP, it adds a whisper of smokiness that makes the chicken taste like it came off a grill.
- Onion (1 small, finely chopped): Chop it fine so it melts into the sauce and sweetens everything without chunky surprises.
- Garlic cloves (3, minced): Fresh garlic is non-negotiable here, the jarred stuff just does not have the same punch.
- Red chili (1, finely chopped, or 1 tsp red chili flakes): Start conservatively, you can always add more heat but you cannot take it back.
- Crushed tomatoes (400 g can): The backbone of the sauce, look for ones without added herbs so you control the flavor.
- Tomato paste (2 tbsp): Deepens the color and adds that concentrated umami richness that makes the sauce cling.
- Dried oregano (1 tsp): A little goes a long way, too much and it tastes like a pizza box.
- Sugar (1 tsp): Balances the acidity of the tomatoes without making it taste sweet.
- Reserved pasta water (1/4 cup): The starchy magic that brings the sauce and pasta together like old friends.
- Fresh basil (2 tbsp, chopped): Adds a bright, herbal finish that makes the dish feel complete.
- Parmesan cheese (40 g, grated, optional): Salty, nutty, and it melts into the hot pasta in the best way.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a little bite, about 8 to 10 minutes depending on the brand. Before you drain it, scoop out a mugful of that starchy pasta water and set it aside.
- Sear the chicken:
- Pat the chicken breasts dry, season them all over with salt, pepper, and smoked paprika, then sear them in hot olive oil until golden and cooked through, about 4 to 5 minutes per side. Let them rest for a couple of minutes before slicing into strips so the juices stay inside.
- Build the sauce base:
- In a wide pan, heat olive oil over medium heat and cook the chopped onion until it softens and turns translucent, about 3 minutes. Toss in the garlic and chili, stirring constantly for about a minute until your kitchen smells incredible.
- Simmer the tomato sauce:
- Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, then let it bubble gently for 10 minutes, stirring now and then. The sauce should thicken slightly and the flavors should meld together into something cohesive.
- Adjust the consistency:
- Stir in some of that reserved pasta water, a splash at a time, until the sauce coats a spoon but is not too thick. Taste it and adjust the salt, pepper, or chili if needed.
- Combine and serve:
- Toss the drained penne into the sauce, stirring until every piece is glossy and coated. Top with the sliced chicken, scatter fresh basil and Parmesan over the top, and serve it hot straight from the pan.
Save One evening, I served this to a friend who claimed she did not like spicy food. She eyed the plate suspiciously, took a cautious bite, then went back for seconds without a word. By the end of the night, she was texting me for the recipe. That is when I knew this dish had a way of winning people over, even the ones who thought they had their minds made up.
How to Store and Reheat
This pasta keeps well in an airtight container in the fridge for up to three days. The sauce soaks into the pasta overnight, which some people actually prefer. Reheat it gently in a skillet with a splash of water or broth to loosen it up, or microwave individual portions covered with a damp paper towel to keep it from drying out. The chicken can be reheated separately if you want to keep it from overcooking.
Ways to Switch It Up
If chicken is not your thing, grilled shrimp or even crispy tofu cubes work beautifully here. I have also made this with sausage sliced into coins, which adds a smoky, savory punch that changes the whole vibe. For a creamier version, stir in a few tablespoons of heavy cream or mascarpone at the end. You can also swap the penne for rigatoni, fusilli, or even spaghetti if that is what you have on hand.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness of the pasta and keeps the meal from feeling too heavy. Garlic bread is always a crowd pleaser, though it is not strictly necessary. A crisp white wine like Pinot Grigio or a light red like Chianti pairs really well, but honestly, sparkling water with a wedge of lemon works just as nicely.
- Keep a bottle of chili oil on the table for anyone who wants an extra kick.
- Leftover sauce freezes beautifully for up to two months, just thaw and toss with fresh pasta.
- If you are cooking for kids, leave the chili out of half the sauce and add it to individual bowls instead.
Save This dish has become my go to whenever I want something satisfying without spending the whole evening in the kitchen. It is forgiving, flexible, and always delivers that warm, full feeling that makes you glad you cooked instead of ordered in.
Kitchen Guide
- → How do I achieve perfectly seared chicken?
Season your chicken breasts with salt, pepper, and smoked paprika before cooking. Heat olive oil in a skillet over medium-high heat until shimmering. Sear for 4-5 minutes per side until the exterior is golden and the internal temperature reaches 165°F. Let rest for 2 minutes before slicing to retain juices.
- → Can I adjust the spice level?
Absolutely. Start with half the fresh chili or red chili flakes, then taste and increase to your preference. You can also add chili oil after cooking for extra heat. The beauty of this dish is its flexibility—customize the spice to match your tolerance.
- → Why reserve pasta water?
Pasta water contains starch that helps emulsify and thicken the sauce while adding subtle pasta flavor. Use the reserved water to adjust sauce consistency to your liking, creating a silky coating that clings beautifully to the penne.
- → What protein substitutes work well?
Grilled shrimp cooks quickly and pairs wonderfully with the chili tomato sauce. Tofu offers a plant-based option—pan-fry until golden before adding to the sauce. Both alternatives maintain the dish's heartiness and nutritional value.
- → Can I make this ahead?
Prepare the sauce up to one day in advance and refrigerate. Cook the pasta and chicken fresh just before serving, then combine with the reheated sauce. This approach ensures perfectly al dente pasta and tender chicken while saving preparation time.
- → What wine pairs with this dish?
Crisp Pinot Grigio complements the fresh tomato and basil flavors beautifully. For a red wine preference, try a light-bodied option like Chianti or a young Barbera, which won't overpower the delicate spice and chicken flavors.