Spicy Tomato Chicken Pasta (Printable)

Tender penne in chili-infused tomato sauce topped with seared chicken strips. A hearty, flavorful Italian-American dish.

# What You Need:

→ Pasta

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

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 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 pepper, 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1/4 cup of 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 4-5 minutes per side until golden and fully cooked. Rest for 2 minutes, then slice into strips.
03 - Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add chopped onion and cook 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 combine flavors.
05 - Stir in the reserved pasta water to achieve desired sauce thickness. Taste and adjust seasoning as needed.
06 - Add cooked penne to the sauce and toss until evenly coated. Top with or fold in chicken strips.
07 - Transfer to serving plates. Garnish with fresh basil and Parmesan cheese if desired. Serve immediately.

# Helpful Tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • The chili gives just enough kick without overpowering the sweetness of the tomatoes.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can adjust the spice level easily depending on who is at the table.
02 -
  • Do not skip reserving the pasta water, plain water will not thicken or bind the sauce the same way.
  • Let the chicken rest after searing or it will leak juice all over your cutting board and dry out.
  • Taste the sauce before adding the pasta, this is your last chance to fix the seasoning.
03 -
  • Use a timer for the pasta but start tasting a minute early, al dente is firm but not crunchy.
  • If the sauce tastes flat, a pinch of sugar or a splash of balsamic vinegar will wake it up.
  • Slice the chicken on a slight diagonal for prettier presentation and more surface area to soak up sauce.
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