Spicy Tomato Chicken Pasta

The kitchen was unusually quiet that Wednesday evening when I realized I had exactly one chicken breast, half a box of penne, and a jar of crushed tomatoes staring back at me. No elaborate plan, no printed recipe, just hunger and a hunch that something spicy might shake off the day. I tossed in a red chili I'd been saving, and within minutes the air turned sharp and bright, the kind of scent that makes you stand closer to the stove. That improvised dinner became this recipe, the one I now make when I need comfort with a kick. It's amazing how a handful of pantry staples can turn into something you crave on repeat.

I served this to my sister after she had a long shift at the hospital, and she ate two bowls without saying a word until she was done. Then she looked up and asked if I'd made the sauce from scratch, surprised that something so vibrant came together in one pan while the pasta boiled. We sat there with our forks scraping the last bits of basil and Parmesan from the bowls, and she admitted she'd been living on takeout for weeks. That night reminded me how a homemade meal doesn't have to be fancy to feel like a gift.

Ingredients

• Penne pasta (350 g): The ridges grab onto the sauce beautifully, and it holds up well without getting mushy if you time it right.
• Boneless, skinless chicken breasts (2 medium, about 350 g): Slice them after resting so the juices stay inside, and always pat them dry before seasoning for a better sear.
• Olive oil (3 tbsp total): Use a good quality one, it carries the flavor of the garlic and chili into every corner of the dish.
• Smoked paprika (1/2 tsp): This adds a subtle depth to the chicken that regular paprika just cannot match.
• Onion (1 small, finely chopped): Dice it small so it melts into the sauce and sweetens as it cooks down.
• Garlic (3 cloves, minced): Fresh is essential here, the jarred stuff will not give you that aromatic punch.
• Red chili (1, finely chopped, or 1 tsp chili flakes): Start with less if you are cautious, you can always add more heat but you cannot take it back.
• Crushed tomatoes (400 g can): Look for ones without added sugar or too many seasonings, you want to control the flavor yourself.
• Tomato paste (2 tbsp): This thickens and deepens the sauce, giving it that rich, cooked down taste in less time.
• Dried oregano (1 tsp): A little goes a long way, it brings that Italian backbone to the sauce.
• Sugar (1 tsp): Balances the acidity of the tomatoes without making the sauce taste sweet.
• Fresh basil (2 tbsp, chopped): Stir some into the sauce and save the rest for garnish, it brightens everything.
• Parmesan cheese (40 g, grated, optional): Freshly grated melts better and tastes sharper than the pre shredded kind.
• Salt and black pepper: Season at every stage, it builds flavor instead of trying to fix it at the end.

Instructions

Boil the Penne:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, usually about 10 minutes. Reserve a coffee mug full of pasta water before draining, that starchy liquid is gold for adjusting the sauce later.

Season and Sear the Chicken:

Pat the chicken breasts dry, then rub them with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium high heat and sear each side for 4 to 5 minutes until golden and the internal temperature hits 165 degrees, then let them rest before slicing into strips.

Sauté the Aromatics:

In a large sauté pan, warm olive oil over medium heat and add the chopped onion, cooking until soft and translucent, about 3 minutes. Toss in the garlic and chili, stirring constantly for a minute until the kitchen smells incredible.

Build the Tomato Sauce:

Pour in the crushed tomatoes, tomato paste, 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 a few splashes of the reserved pasta water to loosen the sauce to your liking. Taste and add more salt, pepper, or chili if needed.

Combine Pasta and Sauce:

Add the drained penne to the pan and toss until every piece is coated in that glossy, spicy sauce. Fold in half the basil for an extra layer of freshness.

Plate and Garnish:

Divide the pasta among bowls, top with sliced chicken, and finish with the remaining basil and a generous sprinkle of Parmesan. Serve immediately while everything is hot and fragrant.

Save

There was a night when I doubled the chili by accident, and my friend swore it was the best version I'd ever made. We laughed through watery eyes and kept going back for more, because sometimes a little too much heat is exactly what you did not know you needed. That is the beauty of this dish, it adapts to your mood, your tolerance, and whoever happens to be sitting across from you.

How to Store and Reheat

This pasta keeps well in an airtight container in the fridge for up to three days, though the chicken is best stored separately if you can manage it. Reheat gently in a skillet with a splash of water or broth to revive the sauce, microwaving tends to dry out the pasta and toughen the chicken. I have also frozen individual portions without the Parmesan, and they thawed beautifully for quick weeknight dinners when I did not feel like starting from scratch.

Swaps and Variations

If chicken is not your thing, grilled shrimp or even crispy tofu work wonderfully with the same sauce. I have used rigatoni and fusilli when I did not have penne, and both held the sauce just as well. For a creamier version, stir in a few tablespoons of heavy cream or mascarpone at the end, it tames the heat without losing the tomato brightness.

Pairing Suggestions

A crisp Pinot Grigio cuts through the richness and complements the chili heat, though I have also loved this with a light bodied red like a young Chianti. If wine is not on the table, sparkling water with lemon works just as well to cleanse your palate between bites.

• Serve with a simple arugula salad dressed in lemon and olive oil for contrast.
• Garlic bread is never a bad idea, especially for mopping up leftover sauce.
• A small dish of olives or marinated peppers on the side adds a nice briny touch.

Save

This recipe has become my go to when I want something quick but never boring, the kind of meal that feels like you put in more effort than you actually did. I hope it finds a spot in your weekly rotation, because everyone deserves a dish that delivers this much flavor with this little fuss.

Questions & Answers

→ How do I achieve al dente pasta?

Cook penne according to package instructions but start checking 1-2 minutes before the recommended time. The pasta should be tender but still have a slight firmness when bitten. Reserve pasta water before draining to adjust sauce consistency if needed.

→ Can I adjust the spice level?

Absolutely. For extra heat, increase the red chili or add chili oil at the end. For milder flavor, reduce the chili amount or remove seeds before chopping. You can also use red chili flakes instead of fresh chili for easier control.

→ What's the best way to sear the chicken?

Pat chicken dry with paper towels before seasoning. Heat olive oil in a skillet over medium-high heat until shimmering. Sear each side for 4-5 minutes without moving the chicken too much. This creates a golden crust while keeping the interior juicy. Let rest 2 minutes before slicing.

→ Can I substitute the chicken?

Yes, grilled shrimp or crumbled tofu work wonderfully as alternatives. Shrimp cooks faster (2-3 minutes per side), while tofu should be pan-fried until golden. Both pair beautifully with the spicy tomato sauce.

→ What wine pairs well with this dish?

A crisp Pinot Grigio complements the spicy and acidic tomato notes perfectly. Alternatively, try a light-bodied red wine like Pinot Noir or a young Chianti for a richer pairing that balances the chili heat.