Sweet Chili Chicken Pasta

My neighbor brought this dish to a potluck last spring, and I spent the entire evening trying to figure out what made it so irresistible. The creamy sauce had this subtle kick that snuck up on you, and the chicken was perfectly tender. She finally admitted it was just sweet chili sauce from a bottle, which made me laugh because I'd been imagining some complicated spice blend. I went home that night and recreated it in my own kitchen, and it's been in my weekly rotation ever since.

I made this for my teenage nephew who claims to hate anything remotely spicy, and he demolished two bowls before admitting it was actually good. Watching him try to act casual while clearly enjoying every bite was priceless. Now he texts me asking when I'm making the pasta with the red stuff again, which I think counts as a major victory.

Ingredients

• Penne or fusilli pasta: The ridges and curves catch the creamy sauce perfectly, so don't swap for something smooth like spaghetti unless you want to lose half the flavor.
• Boneless, skinless chicken breasts: Cut them into equal-sized pieces so everything cooks at the same rate, a lesson I learned after serving some rubbery and some perfect bites.
• Olive oil: Just enough to get a nice golden sear on the chicken without making things greasy.
• Salt and black pepper: Season the chicken generously because this is your only chance to build flavor directly into the meat.
• Garlic: Fresh minced garlic adds a sharp, aromatic base that bottled stuff just can't replicate.
• Red bell pepper: Adds a subtle sweetness and a pop of color that makes the dish look as good as it tastes.
• Heavy cream: This is what makes the sauce luxurious and coats every piece of pasta like a dream.
• Sweet chili sauce: The star of the show, bringing both heat and sweetness in one convenient bottle.
• Soy sauce: A splash of umami depth that rounds out the sweetness and keeps things interesting.
• Lime juice: Brightens everything up and cuts through the richness right at the end.
• Spring onions, cilantro, sesame seeds: Optional garnishes that add freshness and a little crunch if you're feeling fancy.

Instructions

Boil the Pasta:

Cook your pasta in well-salted water until it's just al dente, then drain and save half a cup of that starchy water. That liquid is your secret weapon for adjusting the sauce later.

Sear the Chicken:

Heat olive oil in a large skillet until it shimmers, then add your seasoned chicken pieces in a single layer. Let them sit undisturbed for a couple minutes to get that golden crust, then cook through and set aside.

Sauté the Aromatics:

Toss garlic and red bell pepper into the same pan and let them sizzle for a few minutes. The smell alone will make everyone wander into the kitchen asking when dinner's ready.

Build the Sauce:

Pour in the cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together. Bring it to a gentle simmer and watch it transform into something glossy and gorgeous.

Combine Everything:

Add the chicken back in and let it hang out in the sauce for a few minutes. Then toss in the pasta and mix until every piece is coated, adding pasta water if it looks too thick.

Garnish and Serve:

Pile it into bowls and scatter spring onions, cilantro, and sesame seeds on top if you have them. Serve immediately while it's hot and creamy.

Save

The first time I served this at a dinner party, someone asked if I'd taken a cooking class because it looked so restaurant-worthy. I just laughed and said it was a Tuesday night kind of recipe that happened to photograph well. Honestly, that's the beauty of it: minimal effort, maximum impression, and everyone leaves happy.

Adjusting the Heat Level

If you're nervous about spice, start with a quarter cup of sweet chili sauce and taste as you go. You can always add more, but you can't take it back once it's in there. I've also stirred in a spoonful of honey when I accidentally made it too hot for my kids, and that saved dinner without starting over.

Make It Your Own

Shrimp cooks even faster than chicken and gives the dish a slightly fancier feel for date night. I've also used firm tofu for vegetarian friends, pressing it well and searing it until crispy. Both versions disappear just as quickly as the original, so pick whatever suits your mood or your fridge.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and honestly, the flavors meld even more overnight. Reheat gently on the stovetop with a splash of water or cream to bring the sauce back to life. Microwaving works in a pinch, but the stovetop method keeps the pasta from drying out.

• Add a tablespoon of cream or milk when reheating to refresh the sauce.
• Don't freeze this dish, the cream separates and the texture gets grainy.
• If the pasta soaks up too much sauce overnight, loosen it with a bit of chicken broth when reheating.

Save

This dish has become my go-to when I need something comforting but exciting, familiar but just different enough to feel special. I hope it finds a spot in your regular lineup too.

Recipe Questions & Answers

→ Can I use a different pasta shape?

Yes, any pasta shape works well. Penne and fusilli are ideal for capturing the sauce, but fettuccine, linguine, or spaghetti are equally delicious alternatives.

→ How do I adjust the spice level?

Reduce the sweet chili sauce for milder heat or increase it for more intensity. You can also add fresh Thai chilies for additional punch while maintaining the sauce balance.

→ What proteins can I substitute for chicken?

Shrimp works beautifully and cooks faster (2-3 minutes). Tofu is an excellent vegetarian option, requiring similar cooking time. Prawns or scallops also pair wonderfully with this sauce.

→ Can I make this ahead of time?

Prepare components separately and refrigerate for up to 2 days. Reheat gently on the stovetop, adding pasta water to restore sauce consistency. Avoid cooking pasta in advance.

→ What wine pairs best with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the sweet chili and creamy elements beautifully. Light rosé works well too for acidity balance.

→ How do I prevent the sauce from breaking?

Maintain gentle heat and avoid high temperatures once cream is added. Stir frequently and add pasta water gradually to adjust consistency rather than reheating aggressively.