Save to Pinterest My neighbor brought this back from a potluck once, and I ate three servings before asking what it was. The creamy sauce had this unexpected kick that made me keep going back for more. She laughed and said it was just pasta with sweet chili sauce, but something about the way everything came together felt special. I recreated it the next week and haven't stopped making it since.
I made this for a friend who swore she didn't like fusion food. She stood in my kitchen, fork in hand, and admitted she was wrong. We ended up sitting on the counter eating straight from the skillet because neither of us wanted to wait for proper plating. That night turned into a tradition, and now she texts me whenever she needs comfort food.
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Ingredients
- Penne or fusilli pasta: These shapes grab the creamy sauce better than smooth noodles, and I learned the hard way that spaghetti just doesn't work here.
- Chicken breasts: Cutting them into even bite sized pieces means they cook at the same rate, no more raw centers or dried out edges.
- Heavy cream: This is what turns the sauce silky and rich, and I promise skim milk won't give you the same result.
- Sweet chili sauce: The bottled kind from the Asian aisle is perfect, it brings both sweetness and a gentle heat without any extra work.
- Red bell pepper: It adds a pop of color and a slight crunch that breaks up all the creaminess.
- Lime juice: Just a tablespoon brightens everything and keeps the sauce from feeling too heavy.
- Spring onions and cilantro: Fresh garnishes make it look like you spent way more effort than you actually did.
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Instructions
- Boil the pasta:
- Cook it in well salted water until it still has a tiny bit of bite, and don't forget to save some pasta water before draining. That starchy water is your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Let the pieces sit undisturbed in hot oil for a minute before flipping so they get a golden crust. Season them now because bland chicken will make the whole dish forgettable.
- Soften the garlic and pepper:
- Use the same pan so you pick up all those tasty browned bits from the chicken. The garlic should smell amazing but not turn brown or it'll taste bitter.
- Build the sauce:
- Pour in the cream, sweet chili sauce, soy sauce, and lime juice, then stir until it's all combined and just starting to bubble. Let it simmer gently so the flavors have a moment to get acquainted.
- Bring it together:
- Toss the chicken back in, then add the pasta and stir until everything is coated. If it looks too thick, splash in that reserved pasta water a little at a time until it's glossy and clingy.
- Garnish and serve:
- Sprinkle with spring onions, cilantro, and sesame seeds if you have them. Serve it hot and watch everyone go quiet because they're too busy eating.
Save to Pinterest My brother, who usually only eats plain chicken and rice, asked for seconds of this. He said the sweetness made it feel less intimidating than other spicy foods. Watching him actually enjoy something with flavor felt like a small victory, and now he requests it every time he visits.
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Adjusting the Heat
If you're nervous about spice, start with less sweet chili sauce and taste as you go. You can always add more, but you can't take it back once it's in. I keep a little bowl of extra cream on standby in case I go overboard, it mellows everything out without diluting the flavor.
Swapping the Protein
Shrimp works beautifully here and cooks even faster than chicken, just toss them in during the last few minutes. I've also used firm tofu for vegetarian friends, and as long as you press it well and get a good sear, it holds up perfectly in the creamy sauce.
Storing and Reheating
This keeps in the fridge for up to three days, and I actually prefer it the next day when the pasta has soaked up even more sauce. Reheat it gently on the stove with a splash of water or cream to bring it back to life, the microwave works but it can make the sauce a little grainy.
- Add a squeeze of fresh lime juice after reheating to wake up the flavors.
- If the sauce breaks, whisk in a spoonful of cream over low heat until it smooths out.
- Store the garnishes separately so they stay fresh and crunchy.
Save to Pinterest This dish has saved more weeknights than I can count, and it always feels a little special even when I'm too tired to care. I hope it becomes one of those recipes you make without thinking, the kind that just feels like home.
Recipe Q&A
- → Can I substitute the chicken with other proteins?
Absolutely. Shrimp works beautifully in about 3-4 minutes, while tofu requires 2-3 minutes to warm through. Both maintain the dish's fusion character perfectly.
- → How do I adjust the heat level?
The sweet chili sauce directly controls the spice intensity. Use less for milder results or add more for extra kick. Start with 1/4 cup and adjust to your preference.
- → What pasta shapes work best?
Penne and fusilli are ideal as their ridges and spiral shapes trap the creamy sauce beautifully. Any medium-sized tube or curly pasta will work similarly well.
- → Can I make this ahead?
Prepare individual components separately. Cook pasta fresh, then reheat the chicken and sauce together before combining. The pasta water helps you adjust consistency when reheating.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the sweet chili and lime beautifully. The wine's acidity cuts through the richness of the cream sauce perfectly.
- → Is this dish gluten-free?
Standard pasta and soy sauce contain gluten. Use gluten-free pasta and tamari for a gluten-free version. Always verify ingredient labels for cross-contamination warnings.
