Sweet Chili Chicken Pasta

A friend once brought back a bottle of sweet chili sauce from a trip, insisting I'd find a way to use it beyond spring rolls. I stared at that glossy red bottle for weeks before tossing it with cream and pasta one restless Tuesday evening. The kitchen filled with this unexpected sweetness cut by garlic and lime, and I realized I'd stumbled onto something that felt both comforting and completely new. Now it's the dish I make when I want something familiar but exciting, a little unpredictable in the best way.

I made this for a small dinner party once, half-worried the fusion thing would confuse people. Instead, everyone went quiet for a few bites, then started talking over each other about the sauce. Someone called it "the pasta that tastes like vacation," which made no sense but also completely did. It's been my go-to for impressing without stressing ever since.

Ingredients

• Penne or fusilli pasta: The ridges and hollows catch the creamy sauce beautifully, turning every bite into a little flavor pocket worth chasing.
• Boneless, skinless chicken breasts: Cutting them into bite-sized pieces before cooking means more golden edges and faster, more even cooking.
• Heavy cream: This is what turns the sweet chili sauce from a dipping condiment into a luxurious coating that clings to everything.
• Sweet chili sauce: The backbone of the dish, bringing both heat and a sticky sweetness that makes the whole thing addictive.
• Soy sauce: Adds a salty, umami depth that keeps the sweetness from taking over completely.
• Lime juice: A splash of brightness that cuts through the richness and makes the flavors pop awake.
• Red bell pepper: Sliced thin, it softens just enough to add color and a gentle sweetness without crunching.
• Garlic: Minced and sautéed until fragrant, it's the aromatic foundation that makes the kitchen smell like something special is happening.
• Spring onions and cilantro: Fresh, green, and scattered on top, they add a final layer of brightness and a bit of visual charm.

Instructions

Boil the pasta:

Cook your penne or fusilli in heavily salted water until it still has a little bite, then drain and set aside. Don't forget to scoop out half a cup of that starchy pasta water before you dump it, it's your secret weapon for adjusting the sauce later.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat, then add the chicken pieces seasoned with salt and pepper. Let them sizzle undisturbed for a minute or two so they get golden and caramelized, then toss and cook through before setting aside.

Sauté the aromatics:

In the same skillet, toss in the garlic and red bell pepper, stirring frequently so the garlic perfumes the oil without burning. The pepper should soften just a bit, still holding some shape and color.

Build the sauce:

Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together as it comes to a gentle simmer. The sauce will start to thicken slightly and take on this glossy, sunset-colored sheen.

Reunite the chicken:

Slide the cooked chicken back into the pan and let it simmer in the sauce for a couple of minutes. This is when the flavors really marry and the chicken soaks up all that sweet, tangy goodness.

Toss with pasta:

Add the drained pasta to the skillet and toss everything together until every piece is coated in sauce. If it looks too thick, splash in some of that reserved pasta water a little at a time until it's silky and glossy.

Garnish and serve:

Pile it onto plates and scatter spring onions, cilantro, and sesame seeds over the top. Serve it hot, while the sauce is still clinging and the chicken is tender.

Save

One night I made this in a rush and forgot to garnish it at all, just dumped it into bowls and called everyone to the table. My partner looked up after the first bite and said it tasted like the kind of dinner you'd remember years later, which felt like the highest compliment a Tuesday night pasta could get. Sometimes the dish speaks for itself, even without the pretty green bits on top.

What to Serve Alongside

I usually keep it simple with a crisp green salad dressed in something acidic, like lemon and olive oil, to balance the richness. A light cucumber salad with rice vinegar also works beautifully, adding crunch and coolness. If I'm feeling fancy, I'll pour a chilled Sauvignon Blanc, which cuts through the cream and highlights the lime and chili notes in a way that feels effortless.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better after the flavors have had time to settle. When reheating, I add a splash of water or cream to the pan and warm it gently over low heat, stirring frequently so the sauce doesn't split. The microwave works in a pinch, but the stovetop brings the texture back to life in a way that feels worth the extra minute.

Swaps and Variations

If you're not a chicken person, shrimp cooks even faster and soaks up the sauce like a dream. I've also made this with tofu for vegetarian friends, pressing it well and crisping it up before tossing it in. Sometimes I'll add snap peas or baby corn for extra crunch, or swap the lime juice for a squeeze of orange when I'm feeling adventurous.

• Use gluten-free pasta and tamari instead of soy sauce if you need to keep it gluten-free.
• Swap heavy cream for coconut cream if you want a dairy-free version with a subtle tropical twist.
• Add a handful of spinach or bok choy in the last minute of cooking for a quick veggie boost.

Save

This is the kind of dish that feels like a small adventure on a weeknight, familiar enough to be comforting but different enough to keep things interesting. I hope it becomes one of those recipes you reach for when you want something that tastes like more effort than it actually took.

Recipe FAQs

→ Can I use a different pasta shape?

Absolutely. While penne and fusilli work beautifully, any medium-sized pasta holds the sauce well. Rigatoni, farfalle, or even spaghetti are excellent alternatives.

→ How do I adjust the spice level?

Start with 1/4 cup sweet chili sauce and taste before adding more. For extra heat, include diced fresh chilies or a pinch of red pepper flakes. For milder flavor, reduce the amount or swap with a milder chili sauce.

→ What proteins can substitute for chicken?

Shrimp cooks in just 3-4 minutes, making it quick and elegant. Firm tofu absorbs the sauce beautifully for a vegetarian option. Thinly sliced pork or duck also pair wonderfully with this sauce.

→ Can I make this ahead of time?

Cook components separately and store in airtight containers for up to 2 days. Combine just before serving and warm gently over medium heat, adding pasta water as needed to restore creaminess.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the lime and chili notes. Pinot Grigio or an off-dry Riesling also balance the creamy sauce and spice beautifully.

→ How do I prevent the sauce from breaking?

Keep heat at medium or medium-low when simmering the cream sauce. Avoid boiling vigorously, and stir occasionally. If it separates, whisk in a splash of reserved pasta water to emulsify.