Save My neighbor knocked on my door one Tuesday evening holding a takeout container and asked if I could turn leftover sweet chili into dinner. I had pasta, chicken, and cream in the fridge, so I just started tossing things together. What came out of that pan was so good we both stood there eating straight from the skillet. That impulsive experiment became this recipe, and now it is my go-to when I want something exciting without spending hours in the kitchen.
I made this for a potluck once, and three people asked for the recipe before they even finished their plates. One friend swore it tasted like something from a trendy fusion restaurant downtown. I did not have the heart to tell her it took me twenty minutes and one pan. Sometimes the simplest ideas turn into the most memorable meals.
Ingredients
- Penne or fusilli pasta (350 g): The ridges and curves catch the sauce perfectly, so every bite is creamy and flavorful.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and add a hint of richness to the base.
- Boneless, skinless chicken breasts (400 g): Cut them into small, even pieces so they cook quickly and soak up the sauce.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the sauce shine without overwhelming the chicken.
- Garlic (2 cloves, minced): The moment it hits the hot pan, your kitchen smells like a restaurant.
- Red bell pepper (1, thinly sliced): Adds sweetness, color, and a slight crunch that balances the creamy sauce.
- Heavy cream (1 cup): This is what makes the sauce luxurious and ties all the flavors together.
- Sweet chili sauce (1/3 cup): The star ingredient, bringing both heat and sweetness in one bottle.
- Soy sauce (2 tbsp): Adds depth and a savory umami backbone that rounds out the sweetness.
- Lime juice (1 tbsp): Brightens everything and cuts through the richness of the cream.
- Spring onions, cilantro, sesame seeds: Optional garnishes that add freshness, color, and a subtle nutty finish.
Instructions
- Boil the pasta:
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and reserve half a cup of the starchy pasta water. This water will help loosen the sauce later if it gets too thick.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, add the seasoned chicken pieces, and sauté until golden and cooked through, about 5 to 6 minutes. Remove the chicken and set it aside so it stays tender.
- Sauté the aromatics:
- In the same skillet, toss in the minced garlic and sliced red bell pepper, stirring for 2 to 3 minutes until fragrant and softened. The garlic should turn golden but not burnt.
- Build the sauce:
- Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together until smooth. Let it come to a gentle simmer so the flavors meld.
- Combine chicken and sauce:
- Return the cooked chicken to the pan and let it simmer in the sauce for 2 to 3 minutes. The sauce will thicken slightly and coat the chicken beautifully.
- Toss with pasta:
- Add the cooked pasta to the skillet and toss until every piece is coated in the creamy sauce. If it looks too thick, add a splash of the reserved pasta water until it reaches the perfect consistency.
- Garnish and serve:
- Plate the pasta hot and top with sliced spring onions, fresh cilantro, and toasted sesame seeds. Serve immediately while the sauce is creamy and glossy.
Save The first time I served this to my family, my youngest asked if we could have it every week. My partner, who usually avoids anything with a hint of spice, went back for seconds without a word. It became one of those dishes that everyone requests when it is my turn to cook, and honestly, I never get tired of making it.
Ingredient Swaps and Variations
I have made this with shrimp instead of chicken when I had some thawing in the fridge, and it was just as good, maybe even quicker. Tofu works beautifully too if you press it well and let it crisp up in the pan before adding the sauce. For a vegetarian version, skip the protein entirely and add more vegetables like snap peas, broccoli, or zucchini.
Adjusting the Heat Level
Sweet chili sauce brands vary wildly in spice, so taste yours before you commit. If you want more heat, stir in a teaspoon of sriracha or a pinch of red pepper flakes. If it is too spicy, balance it out with an extra splash of cream or a teaspoon of honey.
Serving and Pairing Suggestions
This dish is rich and satisfying on its own, but I love serving it with a simple side salad dressed in lime and olive oil to cut through the creaminess. A crisp white wine like Sauvignon Blanc or even a cold beer works wonderfully alongside it.
- Serve immediately for the best texture, the pasta absorbs sauce as it sits.
- Leftovers reheat well in a skillet with a splash of water or cream to loosen the sauce.
- Garnishes are optional, but the spring onions and sesame seeds add a restaurant-quality finish.
Save This recipe has saved me on busy weeknights and impressed guests on lazy weekends. It is proof that fusion cooking does not have to be complicated to be absolutely delicious.
Recipe FAQ Section
- → Can I substitute chicken with other proteins?
Yes, shrimp and tofu are excellent alternatives. Cook shrimp for 2-3 minutes until pink, and use firm tofu cut into cubes, adding it in step 5 without the initial sauté.
- → How do I adjust the spice level?
Modify the amount of sweet chili sauce to your preference. Start with 1/4 cup and add more gradually while tasting. You can also add fresh Thai chili peppers for heat intensity.
- → What should I do if my sauce is too thick?
Add the reserved pasta water one tablespoon at a time while stirring. The starch in the water will help emulsify the sauce while thinning it to your desired consistency.
- → Is this dish suitable for meal prep?
Yes, cook the components separately and store in airtight containers for up to 3 days. Combine and gently reheat on the stovetop with a splash of water or cream just before serving.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the sweet and spicy notes beautifully. Alternatively, try a light Pinot Grigio or an off-dry Riesling to balance the heat.
- → Can I make this gluten-free?
Absolutely. Use gluten-free pasta and tamari or gluten-free soy sauce. Verify that your sweet chili sauce is also gluten-free, as some brands may contain wheat.