Spicy Tomato Chicken Pasta (Printable)

Penne pasta in spicy chili tomato sauce topped with juicy seared chicken. Easy 40-minute meal packed with flavor and protein.

# What You'll 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)

# How to Make It:

01 - Bring a large pot of salted water to a boil and add penne pasta. Cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining; set pasta aside.
02 - While pasta cooks, season chicken breasts with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown and cooked through. Rest for 2 minutes, then slice into strips.
03 - Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped onion and sauté for 3 minutes until softened. Stir in minced garlic and chopped 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 consistency. Taste and adjust seasoning as needed.
06 - Add cooked penne to the sauce and toss until well coated. Fold in sliced chicken strips or arrange on top of the pasta.
07 - Divide pasta into serving bowls and garnish with fresh basil and Parmesan cheese if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The chili-spiked tomato sauce clings to every piece of penne, so no bite is boring.
  • Leftovers taste even better the next day when the flavors have melted into each other overnight.
  • You can dial the heat up or down depending on who is at your table.
02 -
  • Do not skip reserving the pasta water, plain water will not bind the sauce the same way because it lacks the starch.
  • Let the chicken rest after cooking or all the juice runs out onto the cutting board instead of staying in the meat.
  • Taste the sauce before you toss the pasta in, it is your last chance to fix the seasoning without fishing noodles out.
03 -
  • Toast the dried oregano in the pan for thirty seconds before adding the tomatoes, it wakes up the oils and makes the flavor deeper.
  • Use kitchen shears to snip the basil instead of chopping it, the leaves bruise less and stay brighter.
  • If the sauce tastes too sharp, add another pinch of sugar instead of more salt, it balances acidity better.
  • Sear the chicken in the same pan you will use for the sauce, the browned bits add flavor when you deglaze with the tomatoes.
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