Spicy Tomato Chicken Pasta (Printable)

Penne pasta in spicy tomato sauce topped with juicy seared chicken. A quick, hearty Italian-American favorite ready in 40 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta
02 - Salt for boiling water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 12 oz)
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 teaspoon smoked paprika

→ Chili Tomato Sauce

08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1 red chili pepper, finely chopped (or 1 teaspoon red chili flakes)
12 - 1 can (14 oz) crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon sugar
16 - Salt and pepper to taste
17 - 1/4 cup reserved pasta water

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 1/4 cup grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Set pasta aside.
02 - While pasta cooks, season chicken breasts with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through. Allow to rest for 2 minutes, then slice into strips.
03 - Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and chili, cooking for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper to the pan. Simmer for 10 minutes, stirring occasionally, to develop flavors.
05 - Stir in the reserved pasta water to achieve desired sauce consistency. Taste and adjust seasonings as needed.
06 - Add cooked penne to the sauce and toss until evenly coated. Fold in chicken strips or arrange on top of the pasta.
07 - Transfer to serving bowls or plates. Garnish with fresh chopped basil and grated Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It delivers bold, restaurant-quality flavor in under an hour with ingredients you probably already have.
  • The chili-spiked tomato sauce clings to every piece of penne, and the seared chicken adds satisfying protein without feeling heavy.
  • You can dial the heat up or down depending on your mood, making it endlessly adaptable.
02 -
  • Always reserve pasta water before draining, because plain water won't emulsify the sauce the same way.
  • Don't slice the chicken straight off the heat or it will lose all its moisture and turn dry.
  • If your sauce tastes too sharp, a pinch more sugar will smooth it out without making it sweet.
03 -
  • Use a cast iron skillet for the chicken if you have one, it holds heat beautifully and gives you a better sear.
  • Toast the dried oregano in the pan for a few seconds before adding the tomatoes to wake up its flavor.
  • Always taste your sauce before tossing in the pasta, it's easier to adjust seasoning when it's still concentrated.
Go Back