Sweet Chili Chicken Pasta (Printable Version)

Tender chicken and pasta in creamy sweet chili sauce. A vibrant fusion combining Asian and Italian flavors in just 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 (about 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 lime juice

→ Garnish

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon chopped fresh cilantro
14 - 1 teaspoon toasted sesame seeds

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve 1/2 cup of 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 5-6 minutes until golden and cooked through. Remove from pan and set aside.
03 - In the same skillet, add minced garlic and red bell pepper. Sauté for 2-3 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 cooked chicken to the pan and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add cooked pasta and toss to coat. If sauce is too thick, add reserved pasta water in small amounts until desired consistency is reached.
07 - Serve hot, garnished with spring onions, cilantro, and sesame seeds.

# Expert Insights:

01 -
  • It feels like cheating because it tastes fancy but comes together faster than ordering takeout.
  • The creamy sweetness with that chili kick makes everyone at the table go quiet in the best way.
  • You can toss in whatever protein or veggies you have and it still works like magic.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip reserving the pasta water, I forgot once and ended up with a sauce so thick it was basically chicken-flavored glue.
  • Add the garlic after you remove the chicken or it'll burn and turn bitter while the peppers cook.
  • Taste the sauce before adding the pasta because sweet chili sauces vary wildly in heat and sweetness.
03 -
  • Use a large skillet so the chicken has room to brown instead of steaming in its own juices.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it makes them taste nutty and fragrant.
  • If you want a thicker sauce, let it simmer an extra minute or two before adding the pasta.
  • Double the sauce recipe and freeze half for a night when you need dinner in under 15 minutes.
Go Back