Pin it The smell hit me first: garlic sizzling in olive oil, sweet chili sauce bubbling with cream, and that unmistakable aroma of lime cutting through the richness. I was standing at the stove on a Tuesday night, exhausted from work, craving something that felt exciting but didn't require a culinary degree. This pasta came together in the time it took my partner to set the table, and when we sat down, forks twirling through creamy, glossy noodles studded with golden chicken and bright red peppers, I knew I'd stumbled onto something special. It tasted like vacation and comfort all at once.
I made this for my sister when she visited last spring, doubling the batch because she always eats more than she admits. We sat on the back porch with bowls in our laps, and she kept going back for seconds, then thirds, scraping the bottom of the pan with her fork. She's the kind of person who never asks for recipes, but that night she took a photo of the ingredient list on my counter. Watching her enjoy something I'd thrown together so casually reminded me that the best meals don't always need hours or fancy techniques.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the creamy sauce beautifully, and they hold up to tossing without turning mushy.
- Boneless, skinless chicken breasts: Cut them into even bite-sized pieces so they cook at the same rate and stay juicy, not rubbery.
- Heavy cream: This is what makes the sauce cling and coat every piece of pasta with silky richness.
- Sweet chili sauce: The backbone of the dish, bringing both heat and sweetness without needing a dozen spices.
- Soy sauce: Adds a savory, umami depth that keeps the sweetness from overwhelming everything else.
- Lime juice: A squeeze of brightness that balances the cream and wakes up all the other flavors.
- Red bell pepper: Thinly sliced, it adds color, a touch of sweetness, and a slight crunch that contrasts with the tender chicken.
- Garlic: Minced fresh, it blooms in the hot pan and fills your kitchen with that irresistible aroma.
- Spring onions and cilantro: Garnishes that add a fresh, herbal finish and make the dish look as good as it tastes.
Instructions
- Boil the pasta:
- Cook your penne or fusilli in well-salted boiling water until it still has a slight bite, then drain and save half a cup of that starchy pasta water. It's your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, add the seasoned chicken pieces, and let them sit undisturbed for a minute or two so they get golden and caramelized. Flip and cook through, then set aside on a plate.
- Sauté the aromatics:
- In the same skillet, toss in the garlic and red bell pepper, stirring frequently until the garlic smells toasty and the pepper softens just a bit. This takes only a couple of minutes, so don't walk away.
- Build the sauce:
- Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together until it starts to bubble gently. The sauce will look thin at first, but it'll thicken as it simmers.
- Simmer with chicken:
- Add the chicken back into the pan and let it all simmer together for a few minutes. The sauce will reduce slightly and cling to the chicken, and everything will start to smell incredible.
- Toss with pasta:
- Add the cooked pasta to the skillet and toss until every piece is coated in that glossy, creamy sauce. If it feels too thick, splash in a bit of the reserved pasta water and toss again until it's just right.
- Garnish and serve:
- Plate it up hot, then scatter spring onions, cilantro, and a sprinkle of toasted sesame seeds on top. The garnishes aren't just for looks, they add little bursts of freshness with every bite.
Pin it One evening, I served this to a friend who claimed she didn't like spicy food. She hesitated at first, eyeing the red sauce suspiciously, but after one forkful she relaxed and finished the entire bowl. She said it wasn't spicy, it was interesting, which I took as the highest compliment. That's when I realized this dish had a way of winning people over, even the skeptics.
Adjusting the Heat Level
If you're cooking for someone with a low spice tolerance, start with less sweet chili sauce and add more gradually after tasting. I've also added a spoonful of honey or a pinch of sugar to mellow out a sauce that got too fiery. On the flip side, if you love heat, stir in some chili flakes or a drizzle of sriracha at the end. The beauty of this dish is that you can dial the heat up or down without losing the creamy, tangy balance that makes it so good.
Swapping Proteins and Making It Your Own
I've made this with shrimp instead of chicken, and it was done even faster, with the shrimp turning pink and tender in just a few minutes. Tofu works beautifully too, especially if you press it well and sear it until the edges are crispy. Even leftover rotisserie chicken, shredded and tossed in at the end, turns this into a weeknight lifesaver. The sauce is so flavorful that it carries whatever protein you choose, so don't be afraid to experiment with what you have on hand.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly, they taste even better the next day when the flavors have had time to settle in together. When reheating, add a splash of water or cream to the pan and warm it gently over medium heat, stirring often so the sauce doesn't break. I've even eaten it cold straight from the fridge during a busy morning, and it still hit the spot.
- Store in a shallow container so it cools quickly and reheats evenly.
- Reheat on the stovetop rather than the microwave for the best texture.
- If the pasta has absorbed too much sauce, a little pasta water or cream brings it back to life.
Pin it This pasta has become my go-to whenever I want something that feels indulgent but doesn't require much effort or planning. It's the kind of dish that makes weeknight cooking feel a little less like a chore and a little more like a treat.
Recipe FAQs
- → Can I substitute the chicken with something else?
Yes, this dish is very versatile. Shrimp works beautifully and cooks quickly in 3-4 minutes. Tofu is an excellent vegetarian option—press it first and cube into bite-sized pieces. Both alternatives absorb the sauce flavors wonderfully.
- → How do I adjust the heat level?
The sweet chili sauce drives the heat in this dish. Use less sauce for milder results, or reduce it gradually while tasting. You can also add fresh red chilies for extra kick, or remove seeds from the peppers for a gentler heat.
- → What if my sauce is too thick?
Reserve pasta water while draining—this is your secret tool. Add it a splash at a time while tossing the pasta, stirring until you reach your desired consistency. The starch in the water also helps the sauce cling better to the pasta.
- → Can I prepare this dish ahead of time?
Cook the pasta and sauce separately, then store in airtight containers for up to 3 days. Reheat gently in a skillet over medium heat, adding pasta water as needed to restore the sauce consistency. Assemble with fresh garnishes just before serving.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc complement the sweet chili sauce beautifully. The acidity cuts through the cream richness while enhancing the lime and garlic notes in the dish.
- → How do I prevent the cream from curdling?
Add cream at a gentle simmer, not a rolling boil. Keep heat at medium once cream is added, and avoid rapid temperature changes. Stir frequently and add lime juice gradually—acidic ingredients can curdle cream if added too quickly to hot milk fats.