Spicy Tomato Chicken Pasta

My neighbor once knocked on my door holding a pot of bubbling red sauce that smelled like garlic and heat. She needed to borrow basil but insisted I taste what she was making first. That bite of spicy tomato sauce clinging to penne changed my weeknight dinners forever. I started making my own version the very next week, tweaking the chili level until my family stopped reaching for the water pitcher. Now it shows up on our table at least twice a month, and nobody complains.

I cooked this for my son's soccer team after a rainy tournament, doubling the batch and watching teenagers pile their plates high. The kitchen filled with steam and the sharp scent of garlic frying in olive oil. One kid asked for the recipe to text his mom, and another scraped his plate so clean I thought he might lick it. That night reminded me that good food doesn't need to be fancy, it just needs to taste like someone cared enough to make it right.

Ingredients

• Penne pasta (350 g): The ridges catch the sauce perfectly, and it holds up well without turning mushy if you slightly undercook it.
• Chicken breasts (2 medium, about 350 g): Boneless and skinless cook fast and stay tender if you don't overdo them, look for even thickness so they sear evenly.
• Olive oil (3 tbsp total): Use it for both the chicken and the sauce base, it carries the garlic and chili flavors beautifully.
• Smoked paprika (1/2 tsp): This adds a subtle smokiness to the chicken that makes people ask what your secret is.
• Onion (1 small, finely chopped): The foundation of the sauce, it sweetens as it cooks and balances the heat.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, the jarred stuff just won't give you that sharp aromatic punch.
• Red chili (1, finely chopped or 1 tsp flakes): Adjust this to your courage level, I use one fresh chili and it gives a warm tingle rather than a burn.
• Crushed tomatoes (400 g can): The backbone of the sauce, choose a good brand because you'll taste the difference.
• Tomato paste (2 tbsp): It deepens the tomato flavor and thickens the sauce just enough to cling to the pasta.
• Dried oregano (1 tsp): Brings that Italian-American vibe we all crave on a weeknight.
• Sugar (1 tsp): Cuts the acidity of the tomatoes and rounds out the flavor, don't skip it.
• Reserved pasta water (1/4 cup): The starchy liquid loosens the sauce and helps it coat every piece of penne.
• Fresh basil (2 tbsp, chopped): A bright, herby finish that makes the whole dish feel alive.
• Parmesan cheese (40 g, grated, optional): Salty, nutty, and completely optional but highly recommended if you're not avoiding dairy.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite, about 1 minute less than the package says. Scoop out 1/4 cup of the starchy cooking water before draining, you'll need it later to loosen the sauce.

Season and sear the chicken:

Pat the chicken breasts dry and rub them with salt, pepper, and smoked paprika. Heat 1 tbsp olive oil in a skillet over medium-high heat until it shimmers, then lay the chicken in and resist the urge to move it for 4 to 5 minutes per side until golden and cooked through.

Rest and slice:

Move the cooked chicken to a cutting board and let it rest for 2 minutes so the juices settle. Slice it into strips, the paprika crust should look gorgeous against the white meat.

Start the sauce base:

In a large saute pan, warm 2 tbsp olive oil over medium heat and add the chopped onion. Stir occasionally until it softens and turns translucent, about 3 minutes, then toss in the garlic and chili and cook for 1 minute until your kitchen smells incredible.

Simmer the tomato sauce:

Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper. Let it bubble gently for 10 minutes, stirring now and then, until the sauce thickens and the flavors meld together.

Adjust the consistency:

Stir in the reserved pasta water a little at a time until the sauce reaches the texture you like, it should coat a spoon but still flow easily. Taste and add more salt, pepper, or chili if needed.

Toss and serve:

Add the drained penne to the sauce and toss until every piece is coated. Top with the sliced chicken, either arranged on top or folded in, then finish with fresh basil and a generous sprinkle of Parmesan if you're using it.

Save

One winter evening I made this after a long day and ate it straight from the pan, standing at the counter with a fork. The warmth of the chili and the comfort of the pasta felt like a reset button for my mood. My husband walked in, grabbed a fork, and joined me without a word. We finished the whole batch standing there, and it became one of those unplanned perfect moments that cooking sometimes gives you.

How to Get the Chicken Just Right

The trick to juicy chicken is high heat and patience. If your skillet isn't hot enough, the chicken will steam instead of sear, and you'll miss that golden crust. Press it gently into the pan when you first lay it down, then leave it alone until it releases easily. I used to flip it too early and end up with pale, sad-looking chicken, but once I learned to wait, everything changed. If your breasts are uneven, pound them gently with a mallet or your palm so they cook at the same rate.

Adjusting the Heat Level

I've made this mild enough for my kids and fiery enough for friends who love spice. If you're cautious, start with half a fresh chili or just 1/2 tsp of flakes, then taste the sauce before adding the pasta. You can always stir in more chili or a drizzle of chili oil at the end, but you can't take it back once it's in. For a smoky kick without extra heat, add a pinch of chipotle powder. One friend swears by adding a splash of cream to tame the spice, and honestly, it works beautifully if you're not avoiding dairy.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to 3 days, and the flavors deepen as they sit. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, microwaving works too but can dry out the chicken if you're not careful. I sometimes shred leftover chicken and fold it back into the pasta for a different texture the second time around.

• Add a handful of spinach or arugula when reheating for a quick green boost.
• If the sauce thickens too much in the fridge, a few tablespoons of warm water or stock will bring it back.
• You can freeze portions for up to 2 months, just thaw overnight in the fridge before reheating.

Save

This dish has become my answer to what's for dinner when I'm too tired to think but still want something that feels like a real meal. It's reliable, forgiving, and always welcome, no matter who's at the table.

Recipe Questions

→ Can I make this ahead of time?

Yes, prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta and chicken fresh just before serving to maintain texture and freshness.

→ How do I adjust the heat level?

Start with 1 teaspoon red chili flakes and increase gradually to your preference. Add extra fresh chili or finish with chili oil for customized spiciness.

→ What can I substitute for chicken?

Grilled shrimp works wonderfully, or try crispy tofu for a vegetarian option. Adjust cooking times based on your protein choice.

→ Why reserve pasta water?

Starchy pasta water helps the sauce cling to the noodles and creates a silky texture. It's essential for proper emulsification and coating.

→ What wine pairs well with this dish?

A crisp Pinot Grigio complements the spiciness beautifully. Light-bodied reds also work well, especially those with good acidity to balance the richness.

→ How do I prevent the pasta from becoming mushy?

Cook pasta to al dente according to package directions, checking one minute before the suggested time. Slightly undercooked pasta is ideal since it will continue cooking slightly when tossed with hot sauce.