Save My neighbor knocked on my door one Tuesday evening holding a basket of ripe tomatoes from her garden and a jar of dried chilies from her last trip to Mexico. She said they were too good to waste and asked if I could do something with them. I threw together this pasta without much of a plan, just instinct and hunger, and it turned into one of those accidental wins that you end up making every other week. The smell of garlic and chili hitting hot olive oil filled my entire apartment, and I knew I was onto something before I even tasted it.
I made this for my brother when he came over to help me assemble a bookshelf that I definitely could have done myself. He ate two full plates and barely said a word, which is how I know he actually liked it. Later he texted asking for the recipe, which felt like a small victory since he usually orders takeout every night. Now he makes it for his friends and pretends he invented it, but I let him have that one.
Ingredients
- Penne pasta (350 g): The ridges grab onto the sauce in a way that smooth pasta just cannot match, and it holds up well if you need to reheat portions later in the week.
- Chicken breasts (2 medium, about 350 g): I like them because they stay juicy when seared properly, and slicing them into strips makes every bite feel more intentional than just chunks.
- Olive oil (3 tbsp total): Use something decent here since it carries the flavor of the garlic and chili, but save the fancy stuff for drizzling at the end.
- Onion (1 small, finely chopped): It melts into the sauce and adds a gentle sweetness that balances the heat from the chili.
- Garlic (3 cloves, minced): Fresh garlic is non negotiable here, the jarred stuff just does not have the same punch or fragrance.
- Red chili (1, finely chopped): You can dial this up or down depending on your tolerance, but a little heat really brings the whole dish to life.
- Crushed tomatoes (400 g can): I prefer crushed over diced because they break down into a smoother sauce without needing much help from you.
- Tomato paste (2 tbsp): This deepens the tomato flavor and gives the sauce a richer, more concentrated backbone.
- Dried oregano (1 tsp): It adds that classic Italian vibe and smells incredible as it simmers into the sauce.
- Sugar (1 tsp): Just a pinch cuts the acidity of the tomatoes and rounds out the flavor without making it taste sweet.
- Smoked paprika (1/2 tsp): This gives the chicken a subtle smokiness that makes it taste like you grilled it even though you did not.
- Fresh basil (2 tbsp, chopped): Stir it in at the end for a bright, herbal note that feels like summer no matter what month it is.
- Parmesan cheese (40 g, grated): Optional but highly recommended, it adds a salty, nutty finish that ties everything together.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil before adding the penne. Cook until al dente, which means it should still have a little bite in the center, then scoop out a mugful of pasta water before draining.
- Sear the chicken:
- Pat the chicken breasts dry with a paper towel, then season both sides with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium high heat until it shimmers, then lay the chicken down gently and let it sear without moving it for 4 to 5 minutes per side until golden and cooked through.
- Rest and slice:
- Transfer the chicken to a cutting board and let it rest for a couple of minutes so the juices settle back into the meat. Slice it into strips on a slight diagonal because it looks nicer that way.
- Saute the aromatics:
- In a large saute pan, warm the olive oil over medium heat and add the chopped onion, stirring occasionally until it softens and turns translucent. Toss in the garlic and chili, stirring constantly for about a minute until your kitchen smells amazing and the garlic just starts to turn golden.
- Build the sauce:
- Pour in the crushed tomatoes and tomato paste, then sprinkle in the oregano, sugar, salt, and pepper. Let it simmer gently for about 10 minutes, stirring now and then, until the sauce thickens and the flavors meld together.
- Loosen and season:
- Stir in a splash of the reserved pasta water to loosen the sauce to your preferred consistency, then taste and adjust the salt, pepper, or chili if needed. The pasta water also helps the sauce cling to the noodles better.
- Toss and serve:
- Add the drained penne to the sauce and toss everything together until each piece is well coated. Top with the sliced chicken, scatter fresh basil over the top, and finish with a generous handful of Parmesan if you like.
Save The first time I served this to a group of friends, one of them scraped her plate clean and then asked if there was more in the kitchen. There was not, but she looked so disappointed that I promised to make it again the following week. That became a thing for a while, where we would gather around my tiny kitchen table on Friday nights and I would make a double batch. It stopped being about the food at some point and started being about the ritual of it, the way we all showed up hungry and left full and happy.
Choosing Your Heat Level
I learned pretty quickly that not everyone has the same tolerance for spice, so I started asking people before I cooked. If you are nervous, use half a chili or just a pinch of flakes and you can always add more at the table. On the other hand, if you like things fiery, throw in an extra chili or a drizzle of chili oil at the end. The beauty of this dish is that the tomato base can handle a lot of heat without losing its balance, so you have room to play around and make it your own.
Storing and Reheating
I always make extra because this keeps really well in the fridge for up to three days in an airtight container. When I reheat it, I add a splash of water or chicken broth to the pan and warm it gently over medium heat, stirring until it loosens back up. The microwave works in a pinch, but the stovetop keeps the pasta from drying out and the chicken from getting rubbery. Sometimes I even prefer the leftovers because the flavors have had more time to settle into each other overnight.
Swaps and Variations
You can swap the chicken for grilled shrimp, which cooks even faster and adds a sweet brininess that works beautifully with the chili. I have also used crumbled tofu for a vegetarian version, pressing it first and seasoning it well so it does not taste bland. If you want to sneak in more vegetables, diced zucchini or spinach stirred into the sauce during the last few minutes of simmering blend right in without changing the character of the dish.
- Try using rigatoni or fusilli if you cannot find penne, they both hold sauce just as well.
- Add a handful of cherry tomatoes halved and tossed in at the end for little bursts of freshness.
- Finish with a drizzle of good olive oil and a crack of black pepper right before serving for extra richness.
Save This dish has become my go to when I want something comforting but not boring, something that feels like a hug but also wakes you up a little. I hope it does the same for you.
Recipe FAQs
- → How do I get the chicken perfectly cooked without drying it out?
Sear chicken breasts over medium-high heat for 4-5 minutes per side until golden and cooked through. Let them rest for 2 minutes before slicing, which allows juices to redistribute, keeping the meat tender and moist throughout.
- → Can I adjust the spice level in this dish?
Absolutely. Start with 1 tsp red chili flakes or one fresh chili, then taste and adjust upward. You can also drizzle chili oil over individual servings for extra heat without altering the base sauce.
- → What's the purpose of reserving pasta water?
Reserved pasta water contains starch that helps the sauce cling to the penne and creates a silkier consistency. Stir it in gradually to reach your preferred sauce thickness without diluting flavors.
- → What proteins work as substitutes for chicken?
Grilled shrimp cooks quickly and absorbs sauce beautifully. Crumbled tofu works for vegetarian versions, or try white fish fillets. Adjust cooking times based on your protein choice to maintain tenderness.
- → How should I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently over medium heat with a splash of water or broth to restore sauce consistency. The pasta may soften slightly upon storage, so consider undercooking slightly if planning leftovers.
- → Can I make the sauce ahead of time?
Yes, prepare the chili tomato sauce up to 2 days ahead and refrigerate. Reheat gently when ready to serve, then cook fresh pasta and chicken to combine. This makes weeknight cooking much faster.