Save The smell hit me first, sharp and bright, garlic and chili crackling in hot oil while I stood barefoot in my tiny kitchen on a Tuesday night. I had half an onion, a can of tomatoes, and two chicken breasts that needed using, so I just started cooking without a plan. What came together in that pan turned into something I now make whenever I need comfort that bites back. The heat from the chili, the sweetness from the tomatoes, and those golden chicken strips resting on top, it all just worked. I've been making it ever since, tweaking it here and there, but always coming back to that first accidental version.
I made this for my sister once after she had a rough week, and she scraped her plate clean without saying a word until the end. Then she just looked up and said, make this again. It became our thing after that, the dish I'd bring over when words felt like too much effort. The basil on top always reminded her of summer even in February. Sometimes food says what you cannot, and this pasta has carried more conversations than I can count.
Ingredients
- Penne pasta: The ridges grab onto the sauce better than smooth noodles, and they hold up during tossing without turning mushy.
- Boneless skinless chicken breasts: Searing them with smoked paprika gives a slight char and depth that plain chicken just does not have.
- Olive oil: Use it twice, once for the chicken and again for the sauce, because it carries flavor and keeps everything from sticking.
- Onion: Finely chop it so it melts into the sauce and adds sweetness without chunky bits.
- Garlic cloves: Mince them fresh, the jarred stuff does not bloom the same way when it hits the hot oil.
- Red chili: Fresh gives you control over the heat, but chili flakes work if that is what you have on hand.
- Crushed tomatoes: The backbone of the sauce, look for a brand with minimal additives so the tomato flavor stays bright.
- Tomato paste: Two tablespoons deepen the color and add body, it is worth the extra step.
- Dried oregano: Italian dishes need this earthy note, it ties everything together without shouting.
- Sugar: Just a teaspoon cuts the acidity and balances the chili heat perfectly.
- Reserved pasta water: Starchy and salty, it loosens the sauce and helps it cling to the noodles.
- Fresh basil: Tear it at the last second so it stays green and fragrant, dried basil is not the same here.
- Parmesan cheese: Optional, but a handful of the good stuff grated over the top makes it feel like a restaurant plate.
Instructions
- Boil the penne:
- Salt the water generously, it should taste like the sea, then cook the pasta until it still has a little bite in the center. Scoop out a coffee mug full of that starchy water before you drain, you will need it later to bring the sauce together.
- Sear the chicken:
- Pat the breasts dry, season them all over with salt, pepper, and smoked paprika, then lay them in a hot oiled skillet without moving them for four minutes. Flip once, cook another four minutes, then let them rest on a cutting board before slicing into strips so the juices stay inside.
- Build the base:
- In a wide pan, heat olive oil over medium heat and add the chopped onion, stirring until it turns soft and translucent. Toss in the garlic and chili, let them sizzle for a minute until the kitchen smells amazing and your eyes start to water just a little.
- Simmer the sauce:
- Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, then let it bubble gently for ten minutes. Stir it now and then, scraping the bottom so nothing sticks, and watch it thicken and darken into something rich.
- Loosen and adjust:
- Splash in that reserved pasta water a little at a time, stirring until the sauce coats the back of a spoon but is not too thick. Taste it, add more salt or chili if it needs a push.
- Toss and top:
- Add the drained penne straight into the sauce and toss everything together until every piece is coated and glossy. Lay the chicken strips over the top or fold them in, depending on how you want it to look.
- Garnish and serve:
- Scatter fresh basil over the whole thing and grate Parmesan on top if you are using it. Serve it hot, straight from the pan if you want, and watch people go quiet while they eat.
Save One night I made this for a friend who swore he did not like spicy food, but he finished two plates and asked for the recipe anyway. He said the heat snuck up on him in a good way, warm instead of punishing. That is when I realized this dish does not scare people off, it just wakes them up. Now I bring it to potlucks and watch quiet eaters suddenly start talking with their mouths full.
How to Store and Reheat
Let everything cool completely, then pack it into an airtight container and refrigerate for up to three days. The sauce soaks into the pasta overnight, so it tastes even more intense the next day. Reheat it gently in a pan with a splash of water or broth to loosen it up, microwaving works too but the texture is better on the stove. If you froze it, thaw it in the fridge overnight before reheating, and expect the pasta to be a little softer than when it was fresh.
Swaps and Variations
Swap the chicken for grilled shrimp if you want something lighter, or use crumbled firm tofu for a plant-based version that still soaks up the sauce. You can use rigatoni or fusilli instead of penne, just pick a shape with texture so the sauce has something to cling to. If fresh chili is not available, a teaspoon of red chili flakes does the job, start with less and build up. For a creamier version, stir in a few spoonfuls of heavy cream or mascarpone at the end, it softens the heat and makes the sauce velvety.
Serving Suggestions
This pasta stands on its own, but a simple green salad with lemon vinaigrette cuts through the richness and adds a fresh crunch. Garlic bread is always a good idea, use it to mop up any sauce left on the plate. A glass of chilled Pinot Grigio or a light red like Chianti complements the tomato and chili without overpowering them.
- Serve it family style in a big shallow bowl so everyone can help themselves.
- Top with extra Parmesan and a drizzle of good olive oil for a restaurant finish.
- Pair with roasted vegetables if you want to stretch the meal or add more color to the table.
Save This dish has pulled me out of cooking ruts more times than I can count, because it is fast, forgiving, and always satisfying. Make it once and it will find its way into your regular rotation, I promise.
Cooking Q&A
- → How do I prevent the chicken from drying out?
Sear the chicken for 4-5 minutes per side over medium-high heat until golden and cooked through, then let it rest for 2 minutes before slicing. This allows juices to redistribute, keeping the meat tender and moist.
- → Can I adjust the heat level?
Absolutely. For milder heat, use 1/2 teaspoon chili flakes instead of fresh chili. For extra spice, increase chili flakes to taste or drizzle with chili oil at serving. Start with less and add more gradually to your preference.
- → What's the purpose of reserved pasta water?
Pasta water contains starch that thickens and enriches the sauce naturally. It also helps the sauce cling to the noodles better. Add it gradually to achieve your desired sauce consistency.
- → What proteins can substitute for chicken?
Grilled shrimp works beautifully, needing only 2-3 minutes per side. Tofu is an excellent vegetarian option—press and cube it, then pan-fry until golden before adding to the pasta.
- → Can I make this ahead?
Yes, prepare the sauce up to 2 days ahead and refrigerate. Reheat gently on the stovetop while cooking fresh pasta. Cook chicken just before serving for best texture and flavor.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the tomato and chili beautifully, while a light-bodied red wine like Chianti offers nice contrast. Both cut through the richness and enhance the spiced flavors.