Sweet Chili Chicken Pasta (Print Version)

Tender chicken and penne tossed in a creamy sweet chili sauce. A vibrant fusion dish with perfect heat and sweetness balance.

# What You'll 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 lime juice

→ Garnish

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

# Method:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Remove from pan and set aside.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2–3 minutes until fragrant and slightly softened.
04 - Pour in heavy cream, sweet chili sauce, soy sauce, and lime juice. Stir well and bring to a gentle simmer.
05 - Return cooked chicken to the pan and simmer for 2–3 minutes, allowing the sauce to thicken slightly.
06 - Add cooked pasta and toss to coat. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency is reached.
07 - Serve hot, garnished with spring onions, cilantro, and sesame seeds.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent hours on it.
  • The creamy sweet chili sauce clings to every piece of pasta and chicken in the most satisfying way.
  • You can dial the heat up or down without losing any of the flavor depth.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip reserving the pasta water, it's the best way to loosen the sauce without watering down the flavor.
  • Cut the chicken into even sized pieces or some will be overcooked and dry while others are undercooked.
  • Taste the sauce before adding the pasta so you can adjust the sweet chili, soy, or lime to your preference.
  • If you're sensitive to heat, start with less sweet chili sauce and add more gradually.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top, it brings out a deeper, nuttier flavor.
  • If you want to make this ahead, cook everything except the garnishes and store it in the fridge for up to two days, then reheat gently on the stove.
  • Use a large skillet so the chicken and pasta have room to toss without crowding, which keeps everything evenly coated.
  • Fresh lime juice tastes miles better than bottled, so squeeze it yourself if you can.
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