Sweet Chili Chicken Pasta (Printable)

Tender chicken and penne tossed in creamy sweet chili sauce with bell peppers and aromatics. A vibrant fusion main dish.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 large boneless, skinless chicken breasts (approximately 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 fresh lime juice

→ Garnish

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon fresh chopped 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 for sauce adjustment.
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 from pan and set aside.
03 - In the same skillet, add minced garlic and sliced 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 and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add cooked pasta and toss to coat evenly. If sauce is too thick, add reserved pasta water in small amounts until desired consistency is reached.
07 - Transfer to serving plates and garnish with spring onions, cilantro, and sesame seeds if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than waiting for delivery
  • The creamy sweet heat makes even picky eaters go quiet and reach for seconds
  • You can swap the protein or toss in whatever vegetables are wilting in your crisper
  • It feels impressive enough for guests but easy enough for a Tuesday
02 -
  • Don't skip reserving the pasta water because it's the only thing that will bring the sauce back to life if it gets too thick
  • Cook the chicken in batches if your pan is crowded or it will steam and turn rubbery instead of browning
  • Taste the sauce before you add the pasta because every brand of sweet chili sauce is different and you might need more lime or soy
03 -
  • Use a large skillet so everything has room to move and the sauce coats evenly without clumping
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top because it makes them nutty and fragrant
  • If you want it to feel even more restaurant quality, finish it with a drizzle of sesame oil right before serving
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