Sweet Chili Chicken Pasta (Printable)

Tender chicken tossed with pasta in a creamy, sweet chili sauce. A vibrant fusion dish balancing heat, sweetness, and richness.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Sauce

06 - 2 cloves garlic, minced
07 - 1 red bell pepper, thinly sliced
08 - 1 cup heavy cream
09 - 1/3 cup sweet chili sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon lime juice

→ Garnish

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon fresh cilantro, chopped
14 - 1 teaspoon toasted sesame seeds

# How To Make It:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through. Remove chicken from pan and set aside.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until fragrant and slightly softened.
04 - Pour in heavy cream, sweet chili sauce, soy sauce, and lime juice. Stir well and bring to a gentle simmer.
05 - Return cooked chicken to the pan and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add cooked pasta and toss to coat evenly. If sauce is too thick, add reserved pasta water one splash at a time until desired consistency is achieved.
07 - Transfer to serving plates and garnish with sliced spring onions, fresh cilantro, and toasted sesame seeds. Serve hot.

# Expert Tips:

01 -
  • It tastes like restaurant fusion food but comes together in your own kitchen faster than delivery would arrive.
  • The sauce clings to every piece of pasta and chicken, so you get that perfect sweet, spicy, creamy bite every single time.
  • You can adjust the heat level on the fly without ruining anything, making it forgiving for picky eaters or spice lovers alike.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip reserving the pasta water, I forgot once and the sauce turned into a thick paste that wouldn't coat anything properly.
  • If your sweet chili sauce is really spicy, start with half the amount and taste as you go, it's much easier to add more than to fix an overly hot dish.
  • Let the chicken rest outside the pan while you make the sauce, throwing it back in too early can make it rubbery and overcooked.
03 -
  • Use a large skillet so the chicken can spread out and sear properly instead of steaming in its own juices.
  • Add the lime juice at the very end after the sauce has thickened, heat can dull its brightness and you want that fresh zing to shine through.
  • If you want a deeper flavor, let the sauce simmer an extra minute or two before adding the pasta, it intensifies the sweetness and gives everything more body.
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