Save to Pinterest There's something about the sound of a wooden spoon scraping against a hot pan that pulls me back to a rainy Tuesday night when my roommate came home exhausted from work. I threw together whatever was in the fridge—chicken, pasta, a can of tomatoes—and the smell of garlic and chili filling our tiny kitchen became the turning point of their day. That improvised dinner turned into a regular request, and now it's the dish I make whenever I want to turn someone's mood around without fussing.
I learned this recipe isn't just about technique when a friend who's usually skeptical about cooking asked to help me make it. Watching her taste that first forkful, eyes lighting up at the spice kick, reminded me why I love feeding people. She now makes it herself and texts me photos of her versions, each one slightly different but always delicious.
Ingredients
- Penne pasta, 350 g: Choose a good quality bronze-cut pasta if you can find it, the rougher surface holds the sauce better and transforms this from simple to memorable.
- Chicken breasts, 2 medium: Pound them to even thickness so they cook uniformly, otherwise you'll end up with dry edges and raw centers.
- Olive oil: Use a decent one for the sauce, cheap oil tastes tinny and muddy when it's the star.
- Red chili: Fresh is leagues better than flakes, but flakes work if that's what you have, just use less and taste as you go.
- Crushed tomatoes, 1 can: San Marzano if your budget allows, but honest tomatoes matter more than fancy labels.
- Garlic and onion: Mince them fine, this isn't the place to be lazy with a knife.
- Dried oregano, 1 tsp: That oregano does more work than you'd expect, don't skip it.
- Parmesan cheese, 40 g: Grate it fresh, pre-grated has cellulose that makes it coat your mouth weirdly.
- Fresh basil: Tear it by hand rather than chop it, the bruising from a knife makes it taste bitter.
Instructions
- Get your pasta water ready:
- Fill a large pot with salted water, and I mean salted like the sea. Bring it to a rolling boil where the bubbles are aggressive and loud, then add your penne and stir immediately so nothing sticks.
- Sear the chicken into gold:
- Pat your chicken dry with paper towels before it hits the oil, moisture is the enemy of a good sear. You want that golden crust that crackles slightly when you cut into it.
- Build the sauce foundation:
- In a separate pan, soften your onion in olive oil until it's translucent and sweet, then add garlic and chili together. Let them bloom for a minute until your kitchen smells like a restaurant.
- Simmer and deepen:
- Add your tomatoes, tomato paste, and seasonings, then let it bubble gently for 10 minutes. You're not trying to reduce it aggressively, just let the flavors meld and soften.
- Adjust with pasta water:
- Stir in that reserved starchy water a little at a time until the sauce coats the back of a spoon but still flows loosely. This is your safety net if things get too thick.
- Bring it together:
- Add the drained pasta directly to the sauce and toss it until every piece glistens. Tear your chicken into strips and lay them on top, or fold them in if you prefer everything mixed together.
Save to Pinterest This is the dish that taught me cooking isn't about following rules perfectly, it's about understanding why each step matters. The night I made it for my family during a difficult season, my usually quiet dad asked for seconds and said it tasted like love, which honestly made me understand my own kitchen better than any recipe ever could.
The Heat Conversation
The spice level in this dish is where your personal taste takes over, and there's no wrong answer. I use half a fresh red chili because I want heat that lingers and builds rather than punches, but some people want you to feel it immediately. Taste the sauce before you add the pasta and adjust up or down, this is your moment to make it yours.
Timing and Rhythm
Getting everything ready at roughly the same time takes a little practice, but the secret is starting your sauce before your pasta so they finish around the same moment. I usually get my sauce simmering first, then start the pasta water while the onion softens, then sear the chicken. By the time the pasta's al dente, everything else is ready to come together.
The Small Choices That Matter
This recipe feels simple because it is, but that's exactly why the small details shine through. Fresh basil versus dried oregano, the quality of your tomatoes, whether you char your chicken properly—these aren't just preferences, they're the difference between forgettable and memorable.
- If you can only grab one herb fresh, make it the basil for the end, it brightens everything you've built.
- A splash of good red wine in the sauce right after the tomatoes adds a depth that feels sophisticated without tasting wine-forward.
- Let the finished pasta rest in the sauce for two minutes before serving so flavors settle and coat better.
Save to Pinterest This is the kind of dish that doesn't ask for much but gives back generously, a reminder that sometimes the best meals are the ones we make without overthinking. I hope it becomes something you reach for on nights when you want to feel like you've cooked, without the stress.
Common Recipe Questions
- → What pasta works best for this dish?
Penne pasta is ideal as it holds the chili tomato sauce well, but rigatoni or fusilli can be good substitutes.
- → How can I adjust the spice level?
Increase red chili flakes or add chili oil to make it spicier, or reduce chili for a milder flavor.
- → What is the best way to cook the chicken?
Sear seasoned chicken breasts in olive oil over medium-high heat until golden and cooked through, then slice for serving.
- → Can I make the sauce ahead of time?
Yes, the chili tomato sauce can be prepared in advance and gently reheated before tossing with the pasta.
- → Are there good alternatives to chicken here?
Grilled shrimp or tofu work well as substitutions for chicken, providing varied protein options.