Sweet Chili Chicken Pasta

The smell of garlic hitting hot oil always reminds me of Tuesday nights when I needed dinner fast but still wanted something that felt special. This pasta came together one evening when I had leftover sweet chili sauce in the fridge and a craving for something creamy with a little kick. I tossed chicken and penne into a skillet with cream and that glossy red sauce, and suddenly my kitchen smelled like a restaurant I couldn't quite name. My roommate walked in, took one look at the pan, and declared it was going into our weekly rotation. That's exactly what happened.

I made this for a small dinner party once, and everyone went quiet after the first bite. One friend asked if I'd taken a cooking class, which made me laugh because I'd thrown it together in twenty minutes while we were chatting over wine. The red bell pepper adds little bursts of sweetness, and the lime juice at the end brightens everything just enough to keep you going back for more. It's become my go to when I want to impress without actually stressing.

Ingredients

• Penne or fusilli pasta: The ridges and curves catch the creamy sauce beautifully, and they hold up well when you toss everything together in the skillet.
• Boneless, skinless chicken breasts: Cut them into even bite sized pieces so they cook at the same rate and stay juicy, not rubbery.
• Garlic: Fresh minced garlic gives the sauce a warm, savory base that sweet chili sauce alone can't provide.
• Red bell pepper: Adds color, a little crunch, and a natural sweetness that plays off the chili sauce without competing.
• Heavy cream: This is what makes the sauce luscious and helps mellow the heat while coating every noodle.
• Sweet chili sauce: The star of the dish, bringing both sweetness and a gentle heat that builds with each bite.
• Soy sauce: A splash adds depth and a salty, umami edge that balances the cream and sweetness.
• Lime juice: Fresh lime juice cuts through the richness and wakes up all the other flavors right before serving.
• Spring onions and cilantro: These fresh garnishes add brightness and a little bite that make the dish feel complete.

Instructions

Boil the pasta:

Cook your pasta in well salted water until it's just al dente, with a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water because it's magic for loosening the sauce later.

Sear the chicken:

Heat olive oil in a large skillet over medium high heat and add the chicken pieces in a single layer, seasoning them with salt and pepper. Let them sit for a minute or two to get a golden crust before stirring, then cook until they're just cooked through and set them aside.

Sauté the aromatics:

In the same skillet, toss in the garlic and red bell pepper, letting them sizzle and soften for a couple of minutes. The garlic should smell sweet and toasty, not burnt.

Build the sauce:

Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together until it's smooth and starts to bubble gently. Let it simmer so the flavors meld and the sauce thickens just a bit.

Combine everything:

Return the chicken to the pan and let it warm through in the sauce for a couple of minutes. Add the drained pasta and toss it all together, using a splash of that reserved pasta water if the sauce feels too thick or clingy.

Garnish and serve:

Plate it up hot and scatter spring onions, cilantro, and sesame seeds over the top. The fresh garnishes add color and a burst of flavor that makes every bite feel complete.

Save

The first time I served this to my family, my younger brother asked for seconds before he'd even finished his first plate. My mom, who usually critiques everything, just nodded and said it reminded her of a dish she'd had on vacation years ago. That's when I knew it wasn't just easy, it was actually good enough to hold its own at the table. Now it's the dish I make when I want people to relax and enjoy without any fuss.

Swapping Proteins

I've made this with shrimp instead of chicken on nights when I wanted something a little lighter and faster. The shrimp only need about three minutes in the pan, so you can have dinner on the table even quicker. Tofu works beautifully too if you press it well and get a crispy sear on the outside before tossing it into the sauce. Each version tastes a little different, but the creamy sweet chili base adapts to whatever protein you're in the mood for.

Adjusting the Heat

Sweet chili sauce can range from mild to surprisingly spicy depending on the brand, so I always taste it straight from the bottle before I start cooking. If it's too sweet for my liking, I'll add an extra squeeze of lime or a dash more soy sauce to balance it out. If I want more heat, a pinch of red pepper flakes or a drizzle of sriracha stirred in at the end does the trick without overwhelming the dish. It's one of those recipes where small tweaks make a big difference, and you can tailor it to whoever's eating.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, and I've been known to eat them cold straight from the container for lunch. If you're reheating, add a splash of water or cream to the pan and warm it gently over low heat so the sauce doesn't break or get greasy. The pasta will soak up some of the sauce as it sits, so don't be surprised if it looks a little drier the next day.

• Store in an airtight container to keep the flavors fresh and prevent the pasta from drying out.
• Reheat on the stovetop instead of the microwave for the best texture and even warming.
• Add a handful of fresh herbs or a squeeze of lime right before serving leftovers to bring back that bright, just cooked flavor.

Save

This dish has gotten me through busy weeknights, last minute guests, and those evenings when I just wanted something comforting without spending an hour in the kitchen. It's proof that a little sweetness, a little heat, and a lot of cream can turn simple ingredients into something you'll crave again and again.

Recipe FAQ

→ Can I use a different protein instead of chicken?

Absolutely! Shrimp works wonderfully and cooks in about the same time. Tofu is an excellent vegetarian option—press it first and pan-fry until golden before adding to the sauce.

→ How do I adjust the spice level?

Simply increase or decrease the sweet chili sauce amount to your preference. You can also add fresh red chilies or a dash of hot sauce for extra heat without altering the sauce balance.

→ What pasta shapes work best?

Penne and fusilli are ideal as their shapes trap the creamy sauce beautifully. Rigatoni or farfalle also work well. Avoid very thin pasta as it may become mushy with the rich sauce.

→ Can I make this ahead or store leftovers?

Prepare components separately and store in airtight containers for up to 3 days. Reheat gently with a splash of water or cream to restore sauce consistency. Avoid storing assembled pasta for extended periods.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the sweet and spicy flavors beautifully. Pinot Grigio or a light Riesling also pair nicely, cutting through the richness while enhancing the chili notes.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water before draining—it's your secret tool! Add it gradually while stirring to achieve your desired consistency. The starch in pasta water helps the sauce cling perfectly to the noodles.