Save The smoke alarm went off halfway through dinner prep one Tuesday night, and I was convinced I'd ruined everything. Turns out, I'd just gotten a little too eager with the skillet heat while searing the chicken. Once the kitchen cleared and I dialed it back, the chicken came out beautifully golden, and the chili-spiked tomato sauce bubbling on the next burner smelled so good I forgot all about the minor panic. That meal became a weekly request in my house, proof that even a rocky start can lead to something really delicious.
I cooked this for a group of friends who showed up tired and hungry after a long hike. They walked in just as I was tossing the penne into the sauce, and the smell alone seemed to revive everyone. We ate straight from the pan family style, passing around a bowl of Parmesan and laughing about the trails we'd tackled. It wasn't fancy, but it felt like exactly what we all needed.
Ingredients
- Penne pasta: Its ridges grab onto the sauce beautifully, and cooking it just to al dente keeps the texture firm enough to hold up when you toss it in the pan.
- Boneless, skinless chicken breasts: These sear quickly and stay tender if you don't overcook them, I learned to pull them off the heat a minute early and let carryover do the rest.
- Olive oil: I use it twice, once for the chicken and again for the sauce base, because it adds a subtle richness that butter can't quite match here.
- Onion and garlic: Sauteing these until they soften and smell sweet builds the foundation for everything that comes after.
- Red chili: Fresh chili gives a brighter heat than flakes, but both work, I adjust based on who I'm feeding and how adventurous they're feeling.
- Crushed tomatoes and tomato paste: The paste deepens the color and adds concentrated tomato flavor, while the crushed tomatoes keep the sauce light and saucy.
- Dried oregano and sugar: Oregano brings that Italian warmth, and a tiny bit of sugar balances the acidity of the tomatoes without making things sweet.
- Reserved pasta water: This starchy liquid is my secret weapon for loosening the sauce and helping it cling to every piece of pasta.
- Fresh basil and Parmesan: A handful of torn basil at the end smells like summer, and Parmesan adds a salty, nutty finish that ties it all together.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite in the center. Before draining, scoop out a mug of that cloudy pasta water and set it aside.
- Season and sear the chicken:
- Pat the chicken dry, dust it with salt, pepper, and smoked paprika, then lay it in a hot oiled skillet without moving it for a few minutes so it gets a nice golden crust. Flip once, cook through, then let it rest before slicing into strips.
- Build the sauce base:
- In a wide pan, warm the olive oil and add the chopped onion, stirring until it turns soft and translucent. Toss in the garlic and chili, letting them sizzle just until the kitchen smells amazing.
- Simmer the tomato sauce:
- Pour in the crushed tomatoes and tomato paste, sprinkle in the oregano, sugar, salt, and pepper, then let it bubble gently for about 10 minutes. The sauce will thicken slightly and the flavors will meld into something warm and cohesive.
- Adjust consistency:
- Stir in a splash of that reserved pasta water to loosen things up and help the sauce coat the pasta evenly. Taste and tweak the seasoning if it needs more salt or a pinch more sugar.
- Combine and serve:
- Add the drained penne to the pan and toss until every piece is glossy with sauce. Lay the chicken strips on top or fold them in, then finish with fresh basil and a shower of Parmesan.
Save One evening, my neighbor knocked on the door just as I was plating this dish, and I invited her to stay for dinner without thinking twice. We sat at the kitchen counter, twirling pasta and talking about nothing in particular, and she told me later it was the best impromptu meal she'd had in ages. Sometimes the simplest recipes become the backdrop for the best conversations.
Customizing the Heat Level
The beauty of this dish is how easily you can dial the spice up or down. If you're cooking for someone who prefers milder flavors, leave out the chili entirely and finish with a drizzle of chili oil on individual servings so everyone can adjust to their liking. On the flip side, if you love heat like I do, throw in an extra chili or a generous pinch of red pepper flakes and let the sauce simmer a bit longer to really infuse that warmth.
Swapping the Protein
Chicken is my go to here, but I've made this with grilled shrimp on nights when I wanted something a little lighter and quicker. The shrimp only need a couple of minutes per side, and they soak up the chili tomato sauce beautifully. For a vegetarian version, I've used cubed firm tofu pressed dry and pan fried until crispy, and it worked surprisingly well, adding a satisfying texture without competing with the sauce.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will absorb some of the sauce as it sits. When I reheat, I add a splash of water or a little extra olive oil to a pan over medium heat and warm everything gently, stirring often so nothing sticks. The flavors actually deepen overnight, and sometimes I think the second day version tastes even better than the first.
- Store the chicken and pasta together in an airtight container to keep everything moist.
- Reheat on the stovetop rather than the microwave for the best texture.
- Garnish with fresh basil only after reheating so it stays bright and fragrant.
Save This dish has become my answer to weeknight chaos, a reliable way to bring warmth and flavor to the table without overthinking it. I hope it finds a place in your rotation too.
Recipe FAQ
- → How do I prevent the chicken from drying out?
Don't overcook the chicken—sear for 4-5 minutes per side until golden and the internal temperature reaches 165°F (74°C). Let it rest for 2 minutes before slicing, which allows juices to redistribute, keeping the meat tender and moist.
- → Can I adjust the spice level?
Absolutely. Start with the red chili mentioned and add more for extra heat, or substitute with additional chili flakes. You can also drizzle chili oil over the finished dish or reduce the chili entirely for a milder version.
- → Why reserve pasta water?
Pasta water contains starch that helps the sauce adhere to the noodles and creates a silkier texture. Use it to adjust sauce consistency—add more for a thinner sauce or use less for a thicker coating.
- → What can I substitute for chicken?
Grilled shrimp works beautifully and cooks in just 2-3 minutes per side. Firm tofu, white fish, or ground turkey are also excellent alternatives that pair well with the chili-tomato sauce.
- → Can I make this ahead?
Yes, prepare the sauce up to 2 days ahead and refrigerate. Cook the pasta and chicken fresh when serving. Reheat the sauce gently, adjusting consistency with pasta water or vegetable broth as needed.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the spicy tomato sauce beautifully. For red wine lovers, a light-bodied option like Barbera or Chianti works well, as the acidity cuts through the richness of the olive oil and sauce.