Sweet Chili Chicken Pasta (Printer-Friendly)

Vibrant fusion dish combining tender chicken and pasta tossed in a creamy, sweet chili sauce for 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 (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 lime juice

→ Garnish

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

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions 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 brown and cooked through. Remove chicken from the 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 the cooked chicken to the skillet. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add the cooked pasta and toss to coat thoroughly. If the sauce is too thick, add reserved pasta water a splash at a time until reaching desired consistency.
07 - Transfer to serving plates and garnish with sliced spring onions, fresh cilantro, and toasted sesame seeds. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together faster than takeout but tastes like you fussed over every detail.
  • The sweet chili sauce does all the heavy lifting, giving you layers of flavor without a long ingredient list.
  • Leftovers reheat beautifully and somehow taste even better the next day when the sauce really clings to the pasta.
02 -
  • Do not skip reserving the pasta water, it is the only thing that will bring the sauce back to life if it tightens up too much.
  • Let the chicken rest for a minute after cooking before tossing it back in, it stays juicier that way instead of releasing all its moisture into the sauce.
  • Taste the sauce before adding the pasta, sweet chili brands vary wildly in heat and sweetness so adjust now while you still can.
03 -
  • Use a large skillet so the pasta has room to toss without clumping, a crowded pan makes for uneven coating.
  • If you like more heat, stir in a pinch of red pepper flakes or a drizzle of sriracha right before serving.
  • Let the dish rest for a minute off the heat before plating, the sauce will cling better and the flavors settle in.
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