Pin it The sound of sizzling chicken hitting a hot pan is what pulled my roommate into the kitchen that Tuesday night. I was experimenting with leftover sweet chili sauce from our takeout order, wondering if it could become something more than a dipping condiment. The steam rising from the pasta pot fogged up the window while I stood there, spatula in hand, thinking this might either be brilliant or a complete waste of groceries. When I tossed everything together and took that first bite, the balance of creamy, sweet, and tangy made me actually laugh out loud. My roommate grabbed a fork without asking, and we ate straight from the skillet.
I made this for a small dinner party once, mostly because I was too tired to attempt anything fancy. My friend who claims to hate fusion food went back for seconds without a word, then asked for the recipe while helping with dishes. It became my go to whenever I wanted something comforting but not boring, something that felt like a treat without the fuss. The way the red bell pepper softens just enough to add sweetness without disappearing into the sauce still makes me happy every time.
Ingredients
- Penne or fusilli pasta: The ridges and shapes trap the creamy sauce better than smooth noodles, and they hold up well if you need to reheat leftovers the next day.
- Boneless, skinless chicken breasts: Cutting them into bite sized pieces ensures they cook quickly and evenly, plus every forkful gets a bit of protein without feeling like a separate component.
- Heavy cream: This is what turns the sweet chili sauce into a luxurious coating instead of a glaze, and it mellows the heat just enough to let the other flavors come through.
- Sweet chili sauce: The heart of the dish, bringing both sweetness and a gentle kick that plays surprisingly well with cream and soy.
- Soy sauce: Adds a savory depth that keeps the dish from tipping too sweet, balancing everything with a hint of umami.
- Lime juice: A squeeze of brightness at the end cuts through the richness and wakes up all the other flavors.
- Red bell pepper: It adds color, a slight crunch, and a natural sweetness that complements the sauce without competing.
- Garlic: Sauteed until fragrant, it builds the aromatic base that makes the whole kitchen smell incredible.
- Spring onions and cilantro: Fresh, green, and slightly sharp, they provide a contrast to the creamy richness and make the dish feel complete.
Instructions
- Boil the pasta:
- Cook your penne or fusilli in well salted water until it still has a slight bite, then drain and keep half a cup of that starchy water. It will be your secret weapon if the sauce needs loosening later.
- Sear the chicken:
- Heat olive oil in a large skillet and add the seasoned chicken pieces, letting them sit undisturbed for a minute so they get a golden crust. Cook until no pink remains, then set them aside on a plate.
- Saute the aromatics:
- In the same pan, toss in the garlic and sliced red bell pepper, stirring frequently until the garlic smells toasty and the pepper starts to soften. This takes just a few minutes, so do not walk away.
- Build the sauce:
- Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together as it comes to a gentle simmer. The sauce will start to thicken slightly as it bubbles.
- Combine and finish:
- Return the chicken to the pan and let it simmer in the sauce for a couple of minutes, then add the drained pasta and toss until every piece is coated. If it looks too thick, add splashes of reserved pasta water until it looks glossy and clings to the noodles.
- Garnish and serve:
- Transfer to bowls or plates and scatter spring onions, cilantro, and sesame seeds on top. Serve immediately while everything is hot and the sauce is still creamy.
Pin it One evening, my neighbor knocked on my door just as I was plating this dish, and I invited her in without thinking. We sat at my tiny kitchen table, and she told me stories about her grandmother while we ate, the kind of easy conversation that only happens over good food. That night, this pasta stopped being just a weeknight dinner and became the thing I make when I want to feel connected.
How to Store and Reheat
I have kept leftovers in an airtight container in the fridge for up to three days, and they reheat better than most creamy pastas. Add a splash of water or cream when reheating in a skillet over low heat, stirring gently until warmed through. The microwave works in a pinch, but the stovetop keeps the sauce from separating and the pasta from drying out.
Swaps and Variations
I have swapped the chicken for shrimp when I wanted something lighter, and it cooks even faster, taking just three minutes in the pan. Tofu works beautifully if you press it well and sear it until crispy, giving you all the texture without any meat. For a spicier version, I have added a pinch of red pepper flakes or a drizzle of sriracha, and for a milder one, I just use less sweet chili sauce and add a touch of honey.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the creaminess and complements the slight heat, though I have also served this with cold beer on casual nights. A simple green salad with a tangy vinaigrette balances the richness, and garlic bread is never a bad idea if you are feeding a crowd.
- Serve with steamed broccoli or snap peas for extra vegetables.
- A squeeze of extra lime juice just before eating brightens everything up.
- If you love sesame flavor, drizzle a tiny bit of toasted sesame oil over the top.
Pin it This dish has become my answer to those nights when I want comfort without compromise, something that feels indulgent but does not demand perfection. I hope it brings you as many easy, delicious evenings as it has brought me.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. While penne and fusilli work beautifully, any pasta that holds sauce well works great. Try rigatoni, tagliatelle, or even spaghetti based on your preference.
- → How do I adjust the heat level?
Simply modify the amount of sweet chili sauce to suit your taste. Start with less and gradually add more until you reach your desired spice level. You can also add fresh chili peppers for extra heat.
- → What proteins can replace the chicken?
Shrimp cooks in similar time and pairs wonderfully with the sauce. For vegetarian options, firm tofu or chickpeas provide good texture. Adjust cooking times slightly based on your protein choice.
- → Can I make this ahead of time?
Prepare the sauce and cook the chicken in advance, storing them separately. Combine with freshly cooked pasta just before serving for the best texture and flavor. Reheat gently over medium heat, adding pasta water as needed.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc complement the sweet and spicy flavors beautifully. The acidity cuts through the cream while the fruitiness balances the heat.
- → Is this dish gluten-free?
Use gluten-free pasta and certified gluten-free soy sauce to make this dish gluten-free. Always check ingredient labels carefully, as cross-contamination can occur during processing.