Save to Pinterest My neighbor knocked on my door one Tuesday holding a bag of tomatoes from her garden and a jar of chili flakes she swore would change my life. I had chicken thawing and penne in the pantry, so I decided to wing it. The kitchen filled with garlic and heat, and by the time I plated it, I knew this wasn't just dinner, it was the kind of meal that makes you text someone a photo before you take the first bite. That improvised night became this recipe, and I've made it at least twenty times since.
I made this for my brother when he visited last fall, doubling the chili because he always complains my food is too mild. He went quiet after the first forkful, then asked if I had any bread to cool down his mouth. We laughed so hard I nearly knocked over the Parmesan. Now every time he comes over, he asks for the pasta but begs me to go easy on the heat.
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Ingredients
- Penne pasta: The ridges grab onto the sauce perfectly, and it holds up well without getting mushy if you need to keep it warm.
- Boneless, skinless chicken breasts: Searing them with smoked paprika creates a slightly charred crust that adds depth to every bite.
- Olive oil: Use a decent one for the sauce, it becomes part of the flavor base and you will taste the difference.
- Onion and garlic: These form the aromatic backbone, cook them low and slow until the onion turns translucent and sweet.
- Red chili: Fresh chili gives a brighter heat than flakes, but either works depending on what you have on hand.
- Crushed tomatoes: I prefer canned for consistency, and they break down into a silky sauce that clings to the pasta.
- Tomato paste: This little addition deepens the color and adds a concentrated umami punch.
- Dried oregano: It brings an earthy, herbaceous note that ties the sauce together without needing a bunch of fresh herbs.
- Sugar: Just a teaspoon balances the acidity of the tomatoes and rounds out the flavor.
- Reserved pasta water: Starchy and salty, it helps the sauce cling to every piece of penne like magic.
- Fresh basil: Torn at the last second, it adds a pop of color and a sweet, peppery freshness.
- Parmesan cheese: Optional but highly recommended, it adds a nutty, salty finish that makes the whole dish sing.
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Instructions
- Boil the Pasta:
- Drop the penne into a large pot of salted boiling water and cook until al dente, tasting a piece a minute before the package time. Before draining, scoop out a quarter cup of that cloudy pasta water and set it aside.
- Sear the Chicken:
- Pat the chicken dry, season it well with salt, pepper, and smoked paprika, then sear in hot olive oil until golden and firm to the touch. Let it rest briefly before slicing so the juices stay inside.
- Build the Sauce Base:
- In a wide pan, soften the onion in olive oil until it starts to smell sweet, then add the garlic and chili and let them sizzle for just a minute. You want fragrance, not browning.
- Simmer the Tomato Sauce:
- Stir in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, then let it bubble gently for about ten minutes. The sauce will thicken and the raw tomato flavor will mellow into something rich and cozy.
- Adjust the Consistency:
- Pour in the reserved pasta water a little at a time, stirring until the sauce reaches a silky, clingy texture. Taste and add more salt or chili if needed.
- Toss and Serve:
- Add the drained penne to the sauce and toss until every piece is coated, then top with sliced chicken. Finish with torn basil and a generous shower of Parmesan.
Save to Pinterest One night I served this to a friend who claimed she didn't like spicy food. She finished her bowl, then quietly helped herself to seconds while pretending to check her phone. When I caught her eye, she just shrugged and said sometimes you need a little fire. That is when I realized this dish has a way of converting people.
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How to Store and Reheat
I always make extra because this pasta tastes incredible the next day once the flavors have married in the fridge. Store it in an airtight container for up to three days, and reheat gently on the stovetop with a splash of water or broth to loosen the sauce. The microwave works in a pinch, but the stovetop keeps the pasta from turning rubbery.
Swaps and Substitutions
If you want to skip the chicken, grilled shrimp or pan fried tofu work beautifully and soak up the sauce just as well. For a vegetarian version, double up on sauteed mushrooms or zucchini to keep it hearty. You can also swap penne for rigatoni, fusilli, or even spaghetti if that is what you have in the cupboard.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon and olive oil to cut through the richness of the sauce. A hunk of crusty bread for mopping up every last bit is non negotiable in my house. If you are feeling fancy, pour a chilled Pinot Grigio or a light red like Chianti, both complement the tomato and chili without competing.
- Add a side of garlic bread for extra comfort.
- Top with extra chili oil if you want more heat at the table.
- Serve with roasted vegetables like bell peppers or asparagus for a complete meal.
Save to Pinterest This is the kind of recipe that feels like a warm hug after a long day, spicy enough to wake you up but comforting enough to make you slow down. I hope it finds a spot in your weekly rotation the way it has in mine.
Recipe FAQs
- → How do I get the chicken perfectly tender?
Season the chicken breasts with salt, pepper, and smoked paprika before searing. Cook for 4-5 minutes per side over medium-high heat until golden, then let rest for 2 minutes before slicing. This resting period allows juices to redistribute, keeping the meat moist and tender.
- → Can I adjust the spice level?
Absolutely. Start with the recommended amount of red chili or chili flakes, then taste and add more to your preference. You can also drizzle chili oil over individual servings for extra heat without overwhelming the dish.
- → Why reserve pasta water?
Pasta water contains starch that helps the sauce cling to the noodles and creates a silkier texture. It's essential for achieving the right sauce consistency and helps everything come together beautifully when tossed.
- → What can I substitute for chicken?
Grilled shrimp works wonderfully and cooks quickly. Tofu is an excellent vegetarian option that absorbs the sauce flavors beautifully. You can also use ground turkey or Italian sausage for different textures and flavors.
- → How long will leftovers keep?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or reserved pasta water to restore creaminess. You can also freeze portions for up to 2 months.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the spicy tomato sauce beautifully, while a light-bodied red wine like Chianti also works well. The acidity cuts through the richness of the sauce and balances the heat from the chili.
