Save to Pinterest My cousin brought this dish to a potluck last spring, and I watched everyone go back for seconds before I even got my first plate. The sauce had this gorgeous brick-red color with flecks of chili catching the light, and the chicken was sliced so perfectly it looked like a magazine photo. I cornered her in the kitchen and demanded the recipe, which she scribbled on a napkin between sips of wine. That napkin is still tucked in my recipe binder, tomato-stained and wrinkled.
The first time I made it for my partner, I underestimated the chili and added twice what the recipe called for because I thought I was tough. We ate it with tears streaming down our faces, laughing and gasping between bites, a pitcher of milk on the table. Now I measure the chili carefully, though I still add a little extra when no one is looking.
Ingredients
- Penne pasta (350 g): The ridges grab the sauce perfectly, and it holds up to tossing without turning mushy.
- Boneless, skinless chicken breasts (350 g): I pound them to even thickness before cooking so they sear uniformly and stay juicy.
- Olive oil (3 tbsp total): Good quality makes a difference here since it flavors both the chicken and the base of the sauce.
- Onion (1 small): Finely chopped so it melts into the sauce and adds sweetness without chunks.
- Garlic (3 cloves): Minced fresh, never jarred, because the smell when it hits the hot oil is half the magic.
- Red chili (1, or 1 tsp flakes): Start with less if youre cautious, you can always add heat but you cant take it away.
- Crushed tomatoes (400 g can): I prefer crushed over diced because the texture is smoother and clings to the pasta better.
- Tomato paste (2 tbsp): This deepens the tomato flavor and thickens the sauce so it coats every piece of penne.
- Dried oregano (1 tsp): A little goes a long way, and it brings that Italian warmth without tasting like pizza.
- Sugar (1 tsp): Cuts the acidity of the tomatoes and balances the heat from the chili beautifully.
- Smoked paprika (1/2 tsp): Adds a subtle smokiness to the chicken that makes people ask what your secret is.
- Fresh basil (2 tbsp): Torn at the last second so it stays bright green and fragrant on top.
- Parmesan cheese (40 g, optional): Freshly grated, not the stuff in the green can, because it melts into the hot pasta like a dream.
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. Before draining, scoop out a quarter cup of the starchy pasta water and set it aside.
- Season and sear the chicken:
- Pat the chicken breasts dry, then rub them with salt, pepper, and smoked paprika until evenly coated. Heat a tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and the internal temperature hits 165 degrees, then let it rest before slicing into strips.
- Build the sauce base:
- In a large saute pan, warm 2 tablespoons of olive oil over medium heat and add the chopped onion, stirring occasionally until it softens and turns translucent, about 3 minutes. Toss in the garlic and chili, stirring constantly for a minute until the kitchen smells incredible.
- Simmer 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 the reserved pasta water a little at a time until the sauce reaches your preferred thickness, loose enough to coat the pasta but not watery. Taste and adjust the salt, pepper, or chili as needed.
- Combine and serve:
- Add the cooked penne directly into the sauce and toss until every piece is glossy and coated. Top with the sliced chicken, then scatter fresh basil and Parmesan over the top before serving hot.
Save to Pinterest I made this the night my best friend came over heartbroken after a breakup. We sat on the kitchen floor with our bowls, twirling pasta and talking until midnight. She said it was the first thing that tasted good in days. Now every time I make it, I text her a photo and she sends back a heart emoji.
Choosing Your Heat Level
If youre nervous about spice, start with half a chili or just a pinch of flakes and taste the sauce before adding more. I learned the hard way that different chilies vary wildly in heat, so what was mild last time might blow your head off this time. You can always stir in chili oil or red pepper flakes at the table for those who want extra fire.
Making It Ahead
The sauce can be made up to two days in advance and stored in the fridge, which actually improves the flavor as everything melds together. Cook the chicken and pasta fresh when youre ready to serve, then reheat the sauce gently and toss everything together. I sometimes double the sauce recipe and freeze half for nights when I need dinner in fifteen minutes.
Serving and Pairing Ideas
This pairs beautifully with a simple arugula salad dressed with lemon and olive oil, or garlic bread for soaking up every last bit of sauce. A crisp white wine like Pinot Grigio cuts through the richness, though I also love it with a light red like Chianti.
- Swap chicken for grilled shrimp if you want a lighter, slightly sweeter version.
- Use gluten-free pasta and check your Parmesan for rennet if you need to accommodate dietary restrictions.
- Toss in fresh spinach or sun-dried tomatoes during the last minute of cooking for extra color and flavor.
Save to Pinterest This is the kind of dish that makes your kitchen smell like an Italian grandmother lives there. Keep the recipe close because everyone who tastes it will ask you for it.
Common Recipe Questions
- → How do I achieve perfectly al dente pasta?
Cook penne according to package instructions, checking 1-2 minutes before the recommended time. Pasta should be tender but still have a slight firmness when bitten. Reserve pasta water before draining, as it helps achieve the ideal sauce consistency.
- → Can I adjust the spice level?
Absolutely. Start with half the chili and taste as you cook. Add more fresh chili, chili flakes, or a drizzle of chili oil to reach your preferred heat level. You can also reduce the spice by removing chili seeds before chopping.
- → What are good protein alternatives?
Grilled shrimp works beautifully and cooks in minutes. Tofu is an excellent vegetarian option—press it first, then pan-fry until golden. Ground turkey or lean ground beef also pair well with this sauce.
- → How do I prevent the sauce from becoming too thick?
Reserved pasta water is key. Add it gradually while stirring until you reach your desired consistency. The starch in pasta water helps the sauce cling to the noodles while keeping it smooth and silky.
- → Can I make this ahead of time?
Prepare the sauce 1-2 days in advance and refrigerate separately from the pasta. When ready to serve, reheat the sauce gently, cook fresh pasta, and combine. Avoid storing cooked pasta with sauce, as it absorbs liquid and becomes mushy.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the spicy tomato notes beautifully. If you prefer red wine, choose a light-bodied option like Barbera or young Chianti that won't overpower the delicate chicken and fresh basil.