Sweet Chili Chicken Pasta (Printable Version)

Tender chicken and penne tossed in creamy sweet chili sauce with red peppers and lime. A vibrant fusion dish ready in 35 minutes.

# What You'll 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.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 6 minutes until golden and cooked through. Remove chicken from the pan and set aside.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2 to 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 the cooked chicken to the pan. Simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
06 - Add the cooked pasta and toss to coat thoroughly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
07 - Serve hot, garnished with sliced spring onions, fresh cilantro, and toasted sesame seeds.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with most of the magic happening in one skillet.
  • The creamy sweet chili sauce tastes complex and restaurant-worthy, but you're just stirring together pantry staples.
  • Leftovers somehow taste even better the next day when the flavors have melted into each other overnight.
02 -
  • Don't skip reserving the pasta water, it's the only thing that can loosen the sauce without breaking the creamy texture.
  • Let the chicken get a real sear before moving it around, that golden crust adds flavor you can't fake later.
  • Taste the sauce before tossing the pasta in, because sweet chili sauces vary wildly in heat and sweetness from brand to brand.
03 -
  • Cut your chicken into uniform pieces so they all finish cooking at the same time, no dry bits or undercooked centers.
  • Taste your sweet chili sauce straight from the bottle before you start, some brands are mild and some will light your mouth on fire.
  • If you want more heat, stir in a pinch of red pepper flakes or a drizzle of sriracha right before serving.
Go Back