Spicy Tomato Chicken Pasta

My roommate walked in while I was browning chicken, wrinkling her nose at the chili flakes scattered across the counter. She asked if I was making something dangerous. I laughed and told her it was just pasta with a little backbone. By the time the tomato sauce started bubbling and filling the kitchen with garlic and heat, she had pulled up a chair. That night, we ate straight from the pan, twirling penne and debating whether to add more Parmesan or more chili.

I first made this for a small dinner party when I had forgotten to plan anything fancy. I panicked, then remembered I had chicken, canned tomatoes, and a lone red chili in the fridge. The sauce simmered while I set the table, and when I brought the pan out, everyone went quiet. One friend asked for the recipe before she even finished her plate. That is when I realized simple food, done right, never needs an excuse.

Ingredients

• Penne pasta (350 g): The ridges grab onto the sauce beautifully, and it holds up well when tossed in a hot pan without turning mushy.
• Boneless, skinless chicken breasts (2 medium, about 350 g): Searing them with smoked paprika gives a subtle char and keeps the meat tender and flavorful.
• Olive oil (3 tbsp total): Used for both browning the chicken and building the base of the sauce, it adds richness without heaviness.
• Onion (1 small, finely chopped): Softened onion creates a sweet, savory foundation that balances the acidity of the tomatoes.
• Garlic cloves (3, minced): Fresh garlic blooms in the hot oil and infuses the entire dish with warmth and depth.
• Red chili (1, finely chopped) or chili flakes (1 tsp): This is where the heat lives, and you control how much fire you want in each bite.
• Crushed tomatoes (400 g can): The backbone of the sauce, offering bright acidity and a thick, clingy texture.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and deepens the color, making the sauce feel more robust.
• Dried oregano (1 tsp): A classic Italian herb that ties everything together with earthy, aromatic notes.
• Sugar (1 tsp): Cuts through the acidity of the tomatoes and rounds out the flavor without making it sweet.
• Smoked paprika (1/2 tsp): Adds a subtle smokiness to the chicken that echoes beautifully against the spicy sauce.
• Reserved pasta water (1/4 cup): Starchy and salty, it loosens the sauce and helps it coat the pasta like a dream.
• Fresh basil (2 tbsp, chopped): A bright, herbal finish that lifts the richness and adds a pop of color.
• Parmesan cheese (40 g, optional): Salty, nutty, and melty, it is the final touch that makes every forkful feel indulgent.

Instructions

Boil the penne:

Bring a large pot of salted water to a rolling boil, then add the penne and cook until al dente, following the package timing. Before draining, scoop out 1/4 cup of the starchy pasta water and set it aside.

Season and sear the chicken:

Pat the chicken breasts dry, then rub them with salt, black pepper, and smoked paprika. Heat 1 tbsp olive oil in a skillet over medium-high heat, then sear the chicken for 4 to 5 minutes per side until golden and cooked through, let it rest briefly, then slice into strips.

Start the sauce base:

In a large saute pan, warm 2 tbsp olive oil over medium heat, then add the chopped onion and cook for about 3 minutes until it softens and turns translucent. Stir in the minced garlic and chopped chili, cooking for another minute until the kitchen smells incredible.

Build the tomato sauce:

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

Adjust the consistency:

Stir in the reserved pasta water a little at a time until the sauce reaches your preferred thickness. Taste and adjust the seasoning with more salt, pepper, or chili if needed.

Toss and combine:

Add the drained penne directly into the sauce, tossing until every piece is coated. You can either fold the sliced chicken into the pasta or arrange it on top for a prettier presentation.

Garnish and serve:

Transfer to serving plates or bowls, then sprinkle with fresh basil and a generous handful of grated Parmesan if using. Serve immediately while everything is hot and glossy.

Pin It

One evening, my sister came over after a long shift and collapsed on the couch. I reheated a bowl of this pasta, added extra Parmesan, and handed it to her without a word. She ate in silence, then looked up and said it tasted like a hug. I have never forgotten that. Sometimes food does not need to be fancy, it just needs to show up when someone needs it most.

Adjusting the Heat Level

The beauty of this dish is that you control the fire. If you are cooking for someone who thinks black pepper is spicy, use half a chili or swap it for a pinch of chili flakes. If you want to feel the burn, add a second chili or drizzle chili oil over the finished pasta. I have made this both ways in the same week, and it never gets boring. Taste as you go, and trust your instincts.

Storing and Reheating Leftovers

This pasta keeps well in the fridge for up to three days, stored in an airtight container. When reheating, add a splash of water or chicken broth to loosen the sauce, because the pasta will absorb moisture as it sits. I usually reheat it gently in a pan over medium-low heat, stirring often, which brings back that just-cooked texture. Microwaving works in a pinch, but the stovetop method always tastes better.

Swaps and Variations

If chicken is not your thing, grilled shrimp or pan-fried tofu work beautifully here. I have also made this with turkey sausage, sliced and browned, which adds a different kind of richness. For a lighter version, use whole wheat or chickpea pasta, though the texture will be slightly different. You can even skip the protein entirely and toss in roasted vegetables like zucchini or bell peppers for a vegetarian spin.

• Add a handful of spinach or arugula at the end for a pop of green and a little bitterness.
• Swap the Parmesan for pecorino if you want a sharper, saltier finish.
• Toss in a few halved cherry tomatoes during the last minute of cooking for bursts of sweetness.

Pin It

This dish has become my go-to whenever I need something reliable, comforting, and just a little bit bold. It never lets me down, and it always tastes like home, even when home is just a Tuesday night and a pot of boiling water.

Recipe FAQs

→ How do I keep the chicken tender and juicy?

Don't overcook the chicken. Sear for 4-5 minutes per side over medium-high heat until just cooked through, then let it rest for 2 minutes before slicing. This prevents dryness and keeps the meat moist.

→ Can I adjust the spice level?

Absolutely. Start with one red chili or 1 tsp chili flakes, then add more to taste. You can also drizzle chili oil at the end for additional heat without cooking extra ingredients.

→ What if I don't have crushed tomatoes?

You can substitute with canned diced tomatoes blended smooth, fresh tomatoes cooked down, or even tomato puree mixed with a bit of water. The texture may vary slightly but the flavor will be similar.

→ Why reserve pasta water?

Starchy pasta water helps the sauce cling to the noodles and creates a silky coating. It also allows you to adjust consistency easily without diluting flavors with plain water.

→ What are good protein substitutes?

Grilled shrimp works beautifully, cooking in just 2-3 minutes. Cubed tofu is an excellent vegetarian option—pan-fry until golden for added texture and better sauce absorption.

→ Can I make this ahead?

Cook pasta and sauce separately, then store in airtight containers for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed. Cook chicken fresh or reheat carefully to avoid drying out.