Spicy Tomato Chicken Pasta

There was a Wednesday evening when nothing in the fridge seemed to go together, except for a lonely pack of penne and some chicken I'd meant to use days earlier. I grabbed a can of crushed tomatoes from the pantry and decided to wing it with whatever heat I could find. What came out of that pan turned into something I now crave on repeat. That improvised dinner taught me that the best meals don't always come from planning, they come from instinct and a little bit of hunger.

I made this for a friend who claimed she didn't like spicy food, so I went easy on the chili. Halfway through her plate, she looked up and asked why I'd been holding out on her. Sometimes all it takes is the right balance of heat and sweetness to change someone's mind. Now she requests it every time she visits, always asking me to add just a little more kick than last time.

Ingredients

• Penne pasta (350 g): The ridges and hollow center grab onto the sauce beautifully, and cooking it just to al dente keeps the texture firm even after tossing.
• Chicken breasts (2 medium, about 350 g): Searing them with smoked paprika creates a caramelized crust that adds depth to every bite.
• Olive oil (3 tbsp total): Used for both searing the chicken and building the base of the sauce, it brings everything together with a silky richness.
• Onion (1 small, finely chopped): Sweating it until soft and translucent forms the aromatic foundation that mellows the tomato's acidity.
• Garlic (3 cloves, minced): Always add it after the onion so it doesn't burn, releasing its fragrance just before the tomatoes go in.
• Red chili (1, finely chopped) or chili flakes (1 tsp): Fresh chili gives a brighter heat, while flakes offer a deeper, smokier warmth.
• Crushed tomatoes (400 g can): The backbone of the sauce, providing body and a natural sweetness that balances the spice.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce without needing a long simmer.
• Dried oregano (1 tsp): A classic Italian herb that ties the tomato and garlic together with earthy warmth.
• Sugar (1 tsp): Just a pinch cuts through any bitterness in the tomatoes and rounds out the flavors.
• Reserved pasta water (1/4 cup): The starchy liquid loosens the sauce and helps it cling to the pasta like magic.
• Fresh basil (2 tbsp, chopped): Stirred in at the end, it adds a pop of color and a sweet, peppery freshness.
• Parmesan cheese (40 g, grated, optional): A salty, nutty finish that makes every forkful feel a little more indulgent.

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 mugful of that cloudy pasta water, it will be your secret weapon for a silky sauce.

Sear the Chicken:

Pat the chicken breasts dry, season them generously with salt, pepper, and smoked paprika, then sear them in hot olive oil until golden on both sides and cooked through. Let them rest for a couple of minutes before slicing so the juices don't run out onto the board.

Build the Aromatic Base:

In a large pan, warm olive oil over medium heat and add the chopped onion, stirring until it turns soft and sweet. Toss in the garlic and chili, letting them sizzle just until the kitchen smells incredible.

Simmer the Sauce:

Pour in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, stirring everything together. Let it bubble gently for about 10 minutes, stirring now and then, until the sauce thickens and the flavors marry.

Loosen and Adjust:

Splash in the reserved pasta water a little at a time, stirring until the sauce reaches a glossy, clingy consistency. Taste and tweak the seasoning, adding more salt, pepper, or chili if needed.

Combine and Serve:

Toss the drained penne into the sauce, coating every piece, then top with sliced chicken strips or fold them right in. Finish with fresh basil and a generous shower of Parmesan if you like.

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One night I plated this for my brother, who usually drowns everything in hot sauce. He took one bite, paused, and didn't reach for the bottle. That small moment of approval meant more than any compliment. It reminded me that when the heat is already built into the dish with intention, you don't need to cover it up.

Adjusting the Heat Level

The beauty of this dish is that the spice is entirely in your hands. If you're cooking for kids or anyone cautious about heat, start with half a chili or just a pinch of flakes and let people add more at the table. On the flip side, if you want it properly fiery, double the chili or stir in a spoonful of chili oil at the end. I've learned to keep a small bowl of extra chili flakes on the side so everyone can customize their own plate without judgment.

Making It Ahead

This pasta reheats surprisingly well, which makes it perfect for meal prep or next-day lunches. I like to store the sauce and chicken separately from the pasta so nothing gets soggy. When you're ready to eat, warm the sauce in a pan with a splash of water or broth, toss in the pasta, and top with the sliced chicken. The flavors actually deepen overnight, and sometimes I think the leftovers taste even better than the original plate.

Swaps and Variations

Over time, I've played around with this recipe in all kinds of ways depending on what I had on hand. Swapping the chicken for grilled shrimp gives it a coastal twist, while crispy tofu works beautifully for a plant-based version. You can also switch out the penne for rigatoni, fusilli, or even spaghetti if that's what's in your pantry. The sauce is forgiving and versatile, so don't be afraid to make it your own.

• Try adding a handful of spinach or arugula at the end for a pop of green.
• A splash of cream or a dollop of mascarpone will mellow the heat and make it luxuriously rich.
• If you love smoky flavors, a pinch of chipotle powder in the sauce works wonders.

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This dish has become my go-to when I want something comforting but not boring, familiar but with a little edge. I hope it finds a spot in your weekly rotation the way it has in mine.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, use about 600g (5-6 medium) fresh tomatoes. Blanch and peel them, then chop and simmer for 15-20 minutes to concentrate the flavors. Fresh tomatoes work beautifully for a seasonal variation.

→ How do I achieve perfectly al dente penne?

Follow package instructions closely, typically 8-12 minutes. Start checking 1-2 minutes before the suggested time. The pasta should have slight resistance when bitten. Reserving pasta water helps adjust sauce consistency later.

→ What's the best way to sear chicken without drying it out?

Use medium-high heat for a golden crust in 4-5 minutes per side. Don't move the chicken while searing—let it develop color undisturbed. Rest for 2 minutes before slicing to retain juices. Uniform thickness ensures even cooking.

→ Can I make this spicier or milder?

For extra heat, use 1-2 red chilies, add chili oil to the sauce, or incorporate red pepper flakes. For milder versions, seed the chili before adding or reduce the quantity. Taste and adjust throughout cooking.

→ What proteins work well as alternatives?

Shrimp is excellent—sear for 2-3 minutes per side. Tofu works for vegetarian versions; press and pan-fry until golden. Grilled salmon or Italian sausage also pair wonderfully with this vibrant sauce.

→ How should I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of pasta water to restore sauce consistency. Best enjoyed fresh, though flavors deepen after a day in the refrigerator.