Sweet Chili Chicken Pasta (Print version)

Tender chicken and pasta tossed in creamy sweet chili sauce. A quick fusion dish with perfect balance of heat and sweetness.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 large boneless, skinless chicken breasts (approximately 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 fresh lime juice

→ Garnish

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

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and reserve 1/2 cup of pasta water for sauce adjustment.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2 to 3 minutes until fragrant and slightly softened.
04 - Pour heavy cream, sweet chili sauce, soy sauce, and lime juice into the skillet. Stir thoroughly and bring to a gentle simmer.
05 - Return the seared chicken to the skillet. Simmer for 2 to 3 minutes, allowing the sauce to thicken slightly and coat the chicken.
06 - Add the cooked pasta to the skillet and toss to coat evenly with sauce. Add reserved pasta water gradually if the sauce becomes too thick.
07 - Divide the pasta among serving bowls. Top with spring onions, cilantro, and sesame seeds as desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like restaurant quality but comes together in less time than delivery takes.
  • The sweet and spicy balance makes even picky eaters curious enough to try it.
  • Leftovers somehow taste even better the next day when the flavors have melded.
02 -
  • Don't skip reserving the pasta water, I've had to add plain water before and the sauce never came together right.
  • Cook the chicken in batches if your pan is crowded, otherwise it steams instead of browning and you lose all that flavor.
  • Taste the sauce before adding the pasta because every brand of sweet chili sauce is a little different.
03 -
  • Use a pasta shape with ridges or twists so the sauce has something to cling to instead of sliding off.
  • Let the cream come to room temperature before adding it to the pan, cold cream can seize up and make the sauce grainy.
  • A pinch of red pepper flakes at the end gives it an extra kick without changing the whole flavor profile.
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