Spicy Tomato Chicken Pasta (Printer View)

Penne pasta in chili-infused tomato sauce topped with seared chicken strips for a hearty, flavorful Italian-American main dish.

# Components:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (about 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, 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 water

→ Garnish

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

# Method:

01 - Bring a large pot of salted water to boil. Add penne pasta and cook according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
02 - Season chicken breasts with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through. Let 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 fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Simmer for 10 minutes, stirring occasionally to develop flavors.
05 - Stir in reserved pasta water to reach desired sauce consistency. Taste and adjust seasoning with salt and pepper as needed.
06 - Add cooked penne to the sauce and toss until well coated. Fold in chicken strips or arrange on top of the pasta.
07 - Transfer to serving bowls and garnish with fresh basil and Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything comes together in one pan at the end, so cleanup is faster than you think.
  • The smoked paprika on the chicken adds a quiet depth that makes people ask what your secret is.
  • You can make it as fiery or as mild as your mood dictates without changing anything else.
  • Leftovers somehow taste even better the next day when the sauce has really clung to every ridge of the penne.
02 -
  • Do not skip reserving the pasta water, it is the only thing that will make the sauce cling properly without turning greasy.
  • Let the chicken rest after cooking or it will leak juices all over your cutting board and taste drier on the plate.
  • If the sauce tastes too acidic, add another pinch of sugar instead of more salt.
03 -
  • Toast the dried oregano in the pan for 30 seconds before adding the tomatoes to wake up its flavor.
  • Use kitchen shears to snip the basil directly over the finished dish so it stays vibrant and does not bruise.
  • If your chicken breasts are thick, pound them gently to an even thickness so they cook evenly and stay tender.
Return