Pin it My neighbor knocked on the door one evening holding a bag of cherry tomatoes and a jar of homemade chili oil. She'd been experimenting with heat levels all week and needed a taste tester. I threw together this pasta with what I had on hand, and by the time we sat down, the kitchen smelled like a tiny Italian trattoria had moved in. We ended up eating straight from the pan, laughing about how sometimes the best meals happen when you're not trying too hard.
I made this for my brother's birthday dinner last spring. He'd been asking for something with a kick, and I wanted to prove that comfort food didn't have to be mild. When he went back for thirds and declared it better than our favorite takeout spot, I knew I'd nailed it. Now it's the dish I turn to whenever someone needs cheering up or just a really good plate of pasta.
Ingredients
- Penne pasta: The tubular shape traps the sauce beautifully, and it holds up well if you need to reheat leftovers.
- Boneless, skinless chicken breasts: Slice them evenly so they cook at the same rate, and don't skip the resting time or they'll dry out.
- Olive oil: Use a decent quality one for searing the chicken; it makes a noticeable difference in flavor.
- Smoked paprika: Adds a subtle smokiness that deepens the whole dish without overpowering the chili.
- Onion and garlic: The foundation of the sauce; cook them until they're soft and golden, not burnt.
- Red chili: Fresh gives a brighter heat, but flakes work just as well if that's what you have.
- Crushed tomatoes: Look for ones without added herbs so you can control the seasoning yourself.
- Tomato paste: Concentrated flavor that thickens the sauce and adds richness.
- Dried oregano: A little goes a long way; it brings that classic Italian vibe.
- Sugar: Balances the acidity of the tomatoes and rounds out the spice.
- Pasta water: The starchy liquid helps the sauce cling to the noodles like magic.
- Fresh basil: Torn at the last minute, it adds a pop of color and freshness.
- Parmesan cheese: Optional, but highly recommended for a salty, nutty finish.
Instructions
- Boil the pasta:
- Drop the penne into a large pot of salted boiling water and cook until al dente, stirring occasionally. Before draining, scoop out a coffee mug full of pasta water and set it aside.
- Season and sear the chicken:
- Pat the chicken breasts dry, then rub them all over with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium high heat until it shimmers, then lay the chicken in and let it sizzle undisturbed 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 2 minutes so the juices settle. Slice it into thick strips on the diagonal.
- Build the sauce base:
- In a large saute pan, warm olive oil over medium heat and add the chopped onion. Cook for 3 minutes until it softens and turns translucent, then stir in the garlic and chili and let them bloom for a minute until the kitchen smells incredible.
- Simmer the tomatoes:
- Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper. Let it simmer gently for 10 minutes, stirring now and then, until the sauce thickens and the flavors meld together.
- Loosen with pasta water:
- Stir in some of the reserved pasta water a splash at a time until the sauce reaches a consistency that coats the back of a spoon. Taste and adjust the seasoning if needed.
- Toss and serve:
- Add the drained penne to the sauce and toss until every piece is glossy and coated. Top with the sliced chicken, torn basil, and a generous shower of Parmesan if you like.
Pin it One rainy Saturday, I made a double batch of this and invited a few friends over without much planning. We ended up sitting around the table for hours, talking and laughing while the empty pot sat between us. Someone said it felt like being back in their grandmother's kitchen, and I realized that's exactly what good food does—it turns a regular evening into a memory you want to hold onto.
Adjusting the Heat
The first time I made this, I used two whole chilies and nearly set my mouth on fire. Now I start with one and taste the sauce before deciding if it needs more. If you're cooking for kids or anyone sensitive to spice, skip the fresh chili and use just a pinch of flakes. You can always pass extra chili oil at the table for those who want the burn.
Swapping the Protein
I've made this with grilled shrimp when I had some leftover from a barbecue, and it was just as satisfying. Tofu works beautifully too if you press it well and sear it until crispy. Even a can of white beans stirred in at the end makes it hearty and filling without any meat at all.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. I usually store the chicken separately so it doesn't get soggy. When reheating, add a splash of water or broth to the pasta and warm it gently in a covered pan over low heat.
- If the sauce thickens too much overnight, a little pasta water or stock will bring it back to life.
- Reheat the chicken separately in a hot skillet for a minute so it stays tender.
- Freeze individual portions in freezer safe containers for up to two months.
Pin it This pasta has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It's the kind of dish that feels special without demanding too much time or fuss, and that's exactly what most of us need on a busy evening.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, the sauce can be prepared up to 2 days ahead and stored in the refrigerator. Cook the pasta and chicken fresh before serving, then toss everything together for best texture and flavor.
- → How do I adjust the spice level?
Start with the recommended amount of chili and taste as you cook. For milder heat, use fewer chili flakes. For more intensity, add extra fresh chili, chili flakes, or drizzle chili oil at the table.
- → What if I don't have smoked paprika?
Regular paprika works as a substitute, though you'll lose the subtle smoky flavor. Alternatively, use a pinch of cayenne pepper or simply omit it and let the chili provide the heat and depth.
- → Why is reserved pasta water important?
Pasta water contains starch that helps the sauce cling to the noodles and creates a silkier, more cohesive dish. It also allows you to adjust sauce consistency without adding excess liquid.
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g of fresh tomatoes, roughly chopped or blended. Simmer longer (15-20 minutes) to concentrate flavors and reduce excess moisture compared to canned tomatoes.
- → What are good protein substitutes?
Grilled shrimp works beautifully and cooks quickly. Firm tofu pressed and pan-fried offers a vegetarian option. You can also use ground turkey, Italian sausage, or keep it vegetarian with roasted vegetables.