Save My stovetop was a mess of half-chopped peppers and a pot threatening to boil over when I realized I had completely forgotten what I was making for dinner. I grabbed whatever was in the fridge, a jar of sweet chili sauce I'd been hoarding, some cream, leftover chicken, and somehow this wild fusion happened. The kitchen smelled like a collision between a trattoria and a street market in Bangkok. My partner walked in, raised an eyebrow, tasted a forkful, and said nothing, just went back for seconds.
I made this for a friend who swore she hated fusion food, convinced it always tried too hard. She finished her plate before I even sat down, then asked if I had written the recipe down anywhere. That moment taught me that rules about cuisine don't matter when something just tastes right. Now it's my go-to for skeptical dinner guests.
Ingredients
- Penne or fusilli pasta (350 g): The ridges and spirals grab onto that glossy sauce better than smooth noodles ever could, and I learned this after making it with spaghetti once and watching everything slide off.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking without making the pan greasy, and it adds a faint fruity note that balances the sweetness.
- Chicken breasts (400 g), cut into bite-sized pieces: I cut them smaller than I think I should because they cook faster and soak up more sauce, plus no one wants to wrestle with a huge chunk of chicken on their fork.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the sauce do the talking, but don't skip it or the chicken tastes flat.
- Garlic (2 cloves), minced: Fresh garlic makes the whole pan smell like you know what you're doing, and I always add it right after the chicken comes out so it doesn't burn.
- Red bell pepper, thinly sliced: It adds a pop of color and a slight sweetness that plays nicely with the chili sauce, plus it softens just enough without turning mushy.
- Heavy cream (240 ml): This is what turns the sauce into something you want to lick off the spoon, rich and silky and just a little indulgent.
- Sweet chili sauce (80 ml): The heart of the whole dish, bringing heat and sweetness and that sticky glaze that clings to everything.
- Soy sauce (2 tbsp): A little umami depth that makes the sauce taste more complex than it actually is, and I always use low sodium so I can control the salt.
- Lime juice (1 tbsp): Brightens everything up at the end and cuts through the cream so it doesn't feel too heavy.
- Spring onions, thinly sliced: Fresh, sharp, and they look pretty scattered on top, plus they add a little crunch.
- Cilantro (optional): I know people have strong feelings about this, but a little chopped cilantro makes it taste more vibrant and alive.
- Toasted sesame seeds (optional): A tiny detail that makes it feel restaurant-worthy, and the nutty flavor is a nice surprise.
Instructions
- Boil the pasta:
- Cook the pasta in salted boiling water until it still has a little bite, then drain but keep a mugful of that starchy water. It's your secret weapon for loosening the sauce later.
- Sear the chicken:
- Heat olive oil in a big skillet and add the seasoned chicken pieces, letting them sizzle and turn golden without moving them around too much. Once they're cooked through, pull them out and set them aside so they don't overcook.
- Soften the aromatics:
- Toss the garlic and bell pepper into the same pan, stirring them around until the garlic smells toasty and the pepper starts to soften. This takes just a couple of minutes, so don't wander off.
- Build the sauce:
- Pour in the cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together and letting it bubble gently. The kitchen will smell unbelievable at this point.
- Bring back the chicken:
- Slide the chicken back into the pan and let it simmer in the sauce for a few minutes. The sauce will thicken up and cling to the chicken like a glossy coat.
- Toss with pasta:
- Add the drained pasta and toss everything together until every piece is coated. If it looks too thick, splash in some of that reserved pasta water and stir until it's silky.
- Garnish and serve:
- Pile it into bowls and scatter spring onions, cilantro, and sesame seeds on top. Serve it hot while the sauce is still glossy and everyone's hungry.
Save One evening I served this to my brother, who usually eats in silence and leaves. He paused halfway through, looked up, and said it tasted like something he'd order on a date to impress someone. I'm still not sure if that was a compliment or an insult, but I'll take it.
Swapping Proteins
I've made this with shrimp, tofu, and even leftover rotisserie chicken when I was too tired to cook anything from scratch. Shrimp cooks faster so watch it closely, tofu needs a little extra searing to get crispy edges, and rotisserie chicken just needs to be warmed through in the sauce. All of them work beautifully, so use whatever's easiest or sitting in your fridge.
Adjusting the Heat
Sweet chili sauce can range from mild to surprisingly spicy depending on the brand, so start with a little less and taste as you go. I once used a bottle my friend brought back from a trip and it was so hot I had to stir in extra cream and a spoonful of honey to calm it down. If you like it fiery, add a pinch of red pepper flakes or a drizzle of sriracha at the end.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and I actually prefer reheating this gently on the stovetop with a splash of water or cream to bring the sauce back to life. The microwave works too, but it can dry out the chicken if you're not careful. Sometimes I'll toss in a handful of fresh spinach or bean sprouts when reheating just to make it feel like a new meal.
- Add a squeeze of fresh lime juice after reheating to wake up the flavors.
- Stir in a little extra sweet chili sauce if it tastes flat after sitting in the fridge.
- If the pasta absorbed too much sauce overnight, loosen it with a few spoonfuls of water or broth.
Save This dish has saved me on more chaotic weeknights than I can count, and it always feels like I put in more effort than I actually did. I hope it does the same for you.
Questions & Answers
- → Can I use a different type of pasta?
Absolutely. While penne and fusilli work wonderfully for holding the sauce, you can use any pasta you prefer such as spaghetti, fettuccine, or even rice noodles for a lighter twist.
- → How do I adjust the heat level?
The sweet chili sauce controls the spice level. Use less sauce for milder heat or add extra for more kick. You can also incorporate fresh red chili peppers or a pinch of cayenne pepper if desired.
- → What are good protein substitutes?
Shrimp, tofu, or even turkey work excellently in this dish. Shrimp requires only 3-4 minutes of cooking, while tofu should be pressed first and pan-fried separately before adding to the sauce.
- → Can I make this dairy-free?
Yes. Replace heavy cream with coconut cream or cashew cream for a rich, creamy texture without dairy. The flavor profile will shift slightly but remains delicious and satisfying.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to restore the sauce consistency, as pasta absorbs liquid when stored.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the sweet chili and creamy sauce beautifully. The acidity cuts through richness while the minerality balances the heat perfectly.