Sweet Chili Chicken Pasta (Print version)

Tender chicken tossed with pasta in a creamy, sweet chili sauce. A vibrant fusion dish ready in 35 minutes.

# What You 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 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:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and reserve 1/2 cup of pasta cooking water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5-6 minutes until golden brown and cooked through. Transfer chicken to a plate.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until fragrant and pepper begins to soften.
04 - Add heavy cream, sweet chili sauce, soy sauce, and lime juice to the skillet. Stir continuously and bring to a gentle simmer.
05 - Return cooked chicken to the pan and simmer for 2-3 minutes. Add cooked pasta and toss to coat thoroughly. If sauce is too thick, add reserved pasta water in small amounts until desired consistency is reached.
06 - Serve immediately in bowls or plates. Top with sliced spring onions, fresh cilantro, and toasted sesame seeds as desired.

# Expert tips:

01 -
  • It delivers restaurant-level flavor in under 40 minutes with ingredients you can grab at any grocery store.
  • The sauce strikes that rare balance where sweet, spicy, tangy, and creamy all show up without competing.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled.
02 -
  • Don't skip reserving the pasta water, it's the only thing that can loosen the sauce without diluting the flavor.
  • Taste your sweet chili sauce before you add it, some brands are much spicier or sweeter than others, and you can always add more but you can't take it back.
  • Cut the chicken into similar-sized pieces so they cook evenly, no one wants dry bits next to undercooked chunks.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it makes them nutty and fragrant.
  • Use a mix of red and yellow bell peppers for extra color and a slightly sweeter flavor.
  • Finish the dish with a tiny drizzle of sesame oil right before serving, it adds a subtle richness that feels restaurant-worthy.
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