Pin this The smell hit me first: garlic sizzling in olive oil, sharp and sweet at the same time. I was standing at the stove on a Tuesday night with no plan, just a craving for something bold. I had chicken in the fridge, a can of tomatoes in the pantry, and a stubborn belief that dinner didnt have to be boring. What started as improvisation turned into one of those recipes I now make on autopilot, the kind where your hands know what to do before your brain catches up.
I made this for my sister once after she had a long shift at the hospital. She walked in, saw the pan on the stove, and said it smelled like a restaurant. We ate it straight from the pan with forks, standing at the counter, talking about nothing important. She still texts me asking for the heat level I used that night.
Ingredients
- Penne pasta (350 g): The ridges grab onto the sauce like tiny flavor magnets, and it holds up well if you need to reheat leftovers.
- Boneless, skinless chicken breasts (2 medium, about 350 g): Slicing them after cooking keeps them juicy and makes plating feel intentional.
- Olive oil (3 tbsp total): One for the chicken, two for the sauce, it builds richness at every step.
- Smoked paprika (1/2 tsp): This is what gives the chicken a whisper of campfire without overwhelming anything.
- Onion (1 small, finely chopped): It melts into the sauce and adds a sweetness that balances the chili.
- Garlic (3 cloves, minced): Fresh is non-negotiable here, jarred garlic just doesnt bloom the same way in hot oil.
- Red chili (1, finely chopped, or 1 tsp red chili flakes): Start with less if youre nervous, you can always add more heat but you cant take it back.
- Crushed tomatoes (400 g can): The base of the sauce, look for ones without added herbs so you control the flavor.
- Tomato paste (2 tbsp): It deepens the color and gives the sauce body, dont skip it.
- Dried oregano (1 tsp): A little goes a long way, it ties the whole dish to its Italian roots.
- Sugar (1 tsp): Cuts the acidity of the tomatoes without making the sauce taste sweet.
- Reserved pasta water (1/4 cup): The starchy liquid loosens the sauce and helps it coat the pasta like silk.
- Fresh basil (2 tbsp, chopped): Sprinkle it on at the end for a bright, grassy note that wakes everything up.
- Grated Parmesan cheese (40 g, optional): If youre using it, get the real stuff, the kind you grate yourself.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package timing. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside.
- Season and sear the chicken:
- Pat the chicken breasts dry, then rub them with salt, pepper, and smoked paprika. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and cooked through, then let it rest before slicing into strips.
- Start the sauce base:
- In a large saute pan, warm 2 tbsp olive oil over medium heat and add the chopped onion, stirring occasionally for about 3 minutes until it softens and turns translucent. Toss in the garlic and chili, cooking for another minute until the kitchen smells incredible.
- Build 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. Taste and adjust the seasoning if needed.
- Toss and plate:
- Add the cooked penne to the sauce and toss until every piece is coated. Top with the sliced chicken strips, either arranged on top or folded into the pasta, then garnish with fresh basil and Parmesan if using.
Pin this This dish has become my answer to the question, what should we eat tonight. It never feels like leftovers, even when it is. I love how the flavors deepen overnight, how the pasta soaks up a little more sauce, how reheating it in a pan with a splash of water brings it back to life. Its the kind of meal that earns its place in your regular rotation without trying too hard.
Adjusting the Heat
The first time I made this, I added two chilies and nearly set my mouth on fire. Now I start with half a chili, taste the sauce after it simmers, and add more if I want the heat to build. You can also drizzle chili oil over individual servings so everyone gets their preferred level of spice. If youre cooking for kids or anyone who prefers mild, leave the chili out entirely and let people add red pepper flakes at the table.
Swapping the Protein
Ive made this with grilled shrimp, pan-fried tofu, and even leftover rotisserie chicken when I was too tired to cook meat from scratch. Shrimp cooks in minutes and adds a sweet brininess that plays well with the tomato. Tofu should be pressed, cubed, and crisped in a hot pan with a little cornstarch for texture. If youre using rotisserie chicken, just warm it gently in the sauce so it doesnt dry out.
Serving and Storing
I serve this straight from the pan when its just me, but for company I plate it in shallow bowls with the chicken fanned on top and a generous sprinkle of basil and cheese. Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
- Pair it with garlic bread or a simple green salad with lemon vinaigrette.
- A crisp Pinot Grigio or a light-bodied red like Chianti works beautifully alongside.
- If you want to stretch it further, double the sauce and serve it over polenta or with crusty bread for dipping.
Pin this This is the kind of dinner that makes you feel like you have your life together, even when you dont. It tastes like comfort, looks like effort, and disappears faster than you expect.
Frequently Asked Recipe Questions
- → Can I prepare this dish ahead of time?
Yes, you can cook the sauce up to 2 days ahead and refrigerate it. Cook the pasta and chicken fresh just before serving to maintain optimal texture. Reheat the sauce gently on the stovetop before combining.
- → How do I adjust the spice level?
Start with the suggested amount of chili and taste as you go. For milder heat, use 1/2 teaspoon chili flakes instead of fresh chili. For extra kick, add more fresh chili, red chili flakes, or finish with a drizzle of chili oil at the table.
- → What can I substitute for chicken?
Grilled shrimp works beautifully and cooks in just 2-3 minutes per side. Crispy tofu is an excellent plant-based option—press it well and pan-fry until golden. Ground turkey also pairs wonderfully with the spicy tomato sauce.
- → Why reserve pasta water and how much should I use?
Pasta water contains starch that emulsifies with olive oil, creating a silky sauce that clings beautifully to noodles. Start with 1/4 cup and add more gradually until you reach your preferred consistency—some prefer a light coating while others like it more saucy.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the fresh basil and tomato flavors. Alternatively, try a light-bodied red like Barbera or Chianti, which echoes the Italian heritage while standing up to the spicy elements.
- → Can I make this gluten-free?
Absolutely. Simply substitute the penne with gluten-free pasta, following the package cooking instructions. All other ingredients are naturally gluten-free, though always verify product labels to avoid cross-contamination risks.