Pin it Last spring, I was standing in my kitchen with leftover sweet chili sauce from takeout and a craving I couldn't name. I threw together what I had: some penne, chicken breasts from the fridge, and cream. The result was so unexpectedly good that my husband asked if I'd been hiding a secret recipe from him. I hadn't, but now I do have one, and it's become our weeknight go-to when we want something that feels special without the fuss.
The first time I made this for friends, I worried it was too simple to impress. But when they went quiet after the first bite, I knew I had something. One of them even texted me the next day asking for the recipe because she'd dreamed about it. That's when I realized this dish has a way of sneaking into your memory, the kind of meal that makes you smile just thinking about it.
Ingredients
- Penne or fusilli pasta (350 g): These shapes hold the creamy sauce beautifully in their ridges and curves, making every bite satisfying and saucy.
- Olive oil (1 tbsp): Just enough to get a nice golden sear on the chicken without any sticking or dryness.
- Chicken breasts (400 g): Cut them into bite-sized pieces so they cook quickly and evenly, and every forkful has a bit of tender protein.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the chicken shine without competing with the vibrant sauce.
- Garlic (2 cloves, minced): The foundation of flavor here, releasing that unmistakable aroma the moment it hits the hot pan.
- Red bell pepper (1, thinly sliced): Adds sweetness, color, and a slight crunch that balances the creamy richness.
- Heavy cream (1 cup): This is what makes the sauce luxurious and velvety, coating everything in smooth comfort.
- Sweet chili sauce (1/3 cup): The star ingredient that brings gentle heat, sweetness, and a glossy finish to the dish.
- Soy sauce (2 tbsp): A splash of umami depth that ties the Asian and Italian elements together surprisingly well.
- Lime juice (1 tbsp): Brightens the whole dish and cuts through the cream with a fresh, zesty note.
- Spring onions (2, thinly sliced): A garnish that adds a mild bite and a pop of green to make the plate look as good as it tastes.
- Fresh cilantro (1 tbsp, optional): If you love it, it adds an herbal freshness that complements the lime perfectly.
- Toasted sesame seeds (1 tsp, optional): A little nutty crunch on top makes the presentation feel restaurant-worthy.
Instructions
- Boil the pasta:
- Cook your pasta in a big pot of salted boiling water until it's al dente, with just a bit of chew left. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, then add the seasoned chicken pieces in a single layer. Let them sizzle undisturbed for a couple of minutes to get that golden crust, then flip and cook through before setting them aside.
- Sauté the aromatics:
- In the same skillet, toss in your garlic and red bell pepper, stirring them around until the garlic smells toasty and the pepper softens just a little. This step builds the flavor base, so don't rush it.
- Build the sauce:
- Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together as it comes to a gentle simmer. The sauce will start to thicken and turn glossy, coating the back of your spoon beautifully.
- Reunite chicken and sauce:
- Add the cooked chicken back into the pan and let it simmer in the sauce for a few minutes. This helps the flavors meld and the sauce cling to every piece of chicken.
- Toss with pasta:
- Add your drained pasta to the skillet and toss everything together until each piece is coated in that creamy, sweet chili goodness. If it looks too thick, splash in some of that reserved pasta water a little at a time until it's silky and perfect.
- Garnish and serve:
- Transfer to a serving dish or plates, then top with spring onions, cilantro, and sesame seeds if you're using them. Serve it hot and watch everyone dig in immediately.
Pin it One rainy Tuesday, my daughter came home from school grumpy and soaked, and I made this without even thinking. She took one bite, looked up at me, and said it tasted like a hug. I'm not sure I've ever received a better compliment in my kitchen. It's funny how a bowl of creamy, spicy pasta can turn a whole day around.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of cream or even just water to bring back that silky texture, and warm it gently on the stovetop or in the microwave. I actually think the flavors deepen overnight, making day-two lunches something to look forward to.
Swaps and Substitutions
If chicken isn't your thing, shrimp cooks even faster and soaks up the sauce just as well, or try cubed tofu for a vegetarian twist. You can use coconut cream instead of heavy cream for a dairy-free version that adds a subtle tropical note. I've also made this with rice noodles when I wanted to lean even more into the Asian side of the fusion, and it worked beautifully.
Serving Suggestions
This dish is rich enough to stand on its own, but a simple side salad with a citrus vinaigrette cuts through the creaminess perfectly. I like to serve it with a crisp white wine, something like Sauvignon Blanc, which echoes the lime and balances the sweet heat. If you want to make it a full spread, add some garlic bread or steamed broccoli on the side.
- A handful of baby spinach stirred in at the end adds color and a bit of nutrition without changing the flavor.
- Crushed red pepper flakes on the table let everyone dial up the heat to their own taste.
- Leftovers make an incredible cold pasta salad the next day, just toss with a little extra lime juice.
Pin it Every time I make this, I'm reminded that the best recipes aren't always the ones passed down through generations, sometimes they're born from a Tuesday night experiment that just works. I hope this one finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I substitute the chicken with other proteins?
Yes, this dish is very versatile. Shrimp works beautifully for a seafood variation and cooks in about the same time. Tofu is an excellent plant-based option—use firm or extra-firm tofu cut into bite-sized pieces. Both alternatives absorb the sweet chili sauce wonderfully.
- → How can I adjust the heat level?
The sweet chili sauce is the primary heat source. Reduce the amount to 1/4 cup for a milder dish, or increase to 1/2 cup for more spice. You can also add fresh red chilies or a pinch of cayenne pepper. Taste as you go and adjust to your preference.
- → What if the sauce is too thick or thin?
Reserved pasta water is your secret tool. Add it gradually by splashing, stirring well between additions, until you reach your desired consistency. Start with 2-3 tablespoons at a time. If too thin, simmer uncovered for an additional 2-3 minutes to reduce.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the sweet chili sauce and creamy texture beautifully. The acidity cuts through the richness while the wine's citrus notes echo the lime juice in the sauce. Pinot Grigio is another excellent choice.
- → Can I make this ahead of time?
You can prepare the sauce and cook the chicken up to one day ahead, storing them separately in the refrigerator. Cook the pasta fresh when ready to serve, then reheat the sauce gently, combine everything, and serve. This keeps the pasta from becoming mushy.
- → Are there gluten-free options?
Yes. Use gluten-free pasta varieties—many taste nearly identical to traditional wheat pasta. Ensure your soy sauce is tamari or certified gluten-free, as standard soy sauce contains wheat. All other ingredients are naturally gluten-free.