Pin It The smell hit me before I even opened the door, my roommate was making something that smelled like a Thai restaurant collided with an Italian kitchen. She called it her weeknight cheat meal, something she threw together after a long shift because it required zero fancy techniques but tasted like she'd been cooking all day. I watched her toss golden chicken and slippery penne in this glossy, coral-colored sauce, and I knew I had to learn it. That night, we ate straight from the skillet, and I've been making it ever since.
I made this for a friend who claimed she hated anything spicy. I dialed back the chili sauce just a little, added extra lime, and watched her go back for seconds without a word. By the third forkful, she looked up and said, okay, maybe I just hate boring spicy food. It became our Sunday night ritual for a while, always with a bottle of cold wine and whatever vegetable I had wilting in the crisper drawer.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the sauce beautifully, and they hold up to tossing without turning mushy.
- Boneless, skinless chicken breasts: Cut them into even pieces so they cook at the same rate, and don't skip the seasoning or they'll taste flat against the bold sauce.
- Garlic: Freshly minced garlic adds a sharp, aromatic backbone that jarred stuff just can't replicate.
- Red bell pepper: It adds a slight sweetness and a pop of color that makes the dish look as good as it tastes.
- Heavy cream: This is what turns the sauce silky and luxurious, balancing the heat and tang.
- Sweet chili sauce: The star of the show, bringing sweetness, mild heat, and a glossy finish all at once.
- Soy sauce: A splash adds umami depth and a little saltiness that rounds everything out.
- Lime juice: Freshly squeezed lime brightens the whole dish and keeps the cream from feeling too heavy.
- Spring onions and cilantro: Fresh, green, and aromatic, they add a final layer of flavor and make it look restaurant-worthy.
Instructions
- Boil the pasta:
- Cook your pasta in well-salted water until it's just al dente, with a slight bite in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it's your secret weapon for loosening the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, then add your seasoned chicken pieces in a single layer. Let them sit undisturbed for a couple of minutes so they get a golden crust, then flip and cook through before setting them aside.
- Sauté the aromatics:
- In the same skillet, toss in the garlic and red bell pepper, stirring frequently so the garlic doesn't burn. You'll know it's ready when the kitchen smells incredible and the pepper has softened just a bit.
- Build the sauce:
- Pour in the cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together until it's smooth and starts to bubble gently. This is where the magic happens, so take a moment to taste and adjust the balance if you need to.
- Combine and finish:
- Add the chicken back in and let it simmer for a few minutes to thicken slightly, then toss in the pasta. If the sauce feels too tight, add a splash of that reserved pasta water until it coats everything beautifully.
- Garnish and serve:
- Plate it up hot, then scatter spring onions, cilantro, and sesame seeds over the top. Serve it immediately while the sauce is still glossy and clinging to every bite.
Pin It There was a night I made this after a particularly frustrating day, and I realized halfway through that I'd forgotten to buy cilantro. I threw in some torn basil instead, and it turned out oddly perfect, almost like a Thai-Italian love letter. My partner walked in, took one bite, and said, this is exactly what today needed. Some recipes just know how to show up when you need them.
Swapping Proteins
I've made this with shrimp more times than I can count, and it cooks even faster than chicken, taking only about three minutes per side. Tofu works beautifully too, especially if you press it well and pan-fry it until the edges are crispy. Each protein brings its own texture, but the sauce is forgiving enough to make anything taste intentional.
Adjusting the Heat
Sweet chili sauce varies wildly by brand, some are candy-sweet and others have a real kick. Start with a little less than the recipe calls for, taste as you go, and add more if you want it bolder. If you accidentally go too spicy, a little extra cream and a squeeze of lime will calm things down without dulling the flavor.
Storing and Reheating
This keeps in the fridge for up to three days in an airtight container, and I've found it reheats best on the stovetop with a splash of water or cream to bring the sauce back to life. The microwave works in a pinch, but stir it halfway through and add a little liquid so it doesn't dry out.
- Let it cool completely before storing to avoid condensation that makes the pasta soggy.
- If you're meal prepping, store the pasta and sauce separately so the noodles don't soak up all the liquid.
- Garnish with fresh herbs only after reheating, not before storing, so they stay bright and fragrant.
Pin It This dish has earned its spot in my regular rotation because it's fast, forgiving, and always tastes like I tried harder than I did. I hope it becomes one of those recipes you turn to when you need something comforting, exciting, and undeniably delicious.
Recipe Questions & Answers
- → Can I use a different pasta shape?
Yes, penne and fusilli work wonderfully, but any pasta that holds sauce well will work—try fettuccine, linguine, or even orzo for variation.
- → How can I adjust the heat level?
Start with less sweet chili sauce and add gradually to taste. For more heat, add fresh red chilies or sriracha. For milder flavor, reduce the sauce amount or add more cream.
- → What proteins can I substitute for chicken?
Shrimp cooks quickly and pairs beautifully with this sauce—reduce cooking time to 3-4 minutes. Tofu works for vegetarian versions; pan-fry until golden before adding to the sauce.
- → Can I make this ahead?
Prepare components separately up to 24 hours ahead. Reheat gently on the stovetop with a splash of water or cream, as pasta absorbs sauce when stored. Combine just before serving for best texture.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the sweet chili sauce beautifully. The acidity cuts through the richness while enhancing the aromatic flavors.
- → Is this gluten-free?
Traditional pasta and soy sauce contain gluten. Use certified gluten-free alternatives for both to make this dish suitable for gluten-free diets. Check all sauce labels carefully.