Save My roommate once came home after a bad day and asked if I could make something warm, filling, and spicy. I had chicken in the fridge, a can of tomatoes in the pantry, and a leftover red chili from tacos earlier that week. What started as improvisation turned into this recipe, which we now call comfort with a kick. It smelled so good that our neighbor knocked on the door asking what we were cooking.
I made this for a small dinner party once, doubling the recipe and serving it family style in a huge bowl. Everyone went quiet for the first few minutes, just eating and nodding. One friend later told me she tried recreating it at home three times that month. That kind of reaction is why I keep this recipe in regular rotation.
Ingredients
- Penne pasta: The ridges hold onto the sauce beautifully, and it cooks evenly, but rigatoni or fusilli work just as well if thats what you have.
- Boneless, skinless chicken breasts: I slice them thin so they cook fast and stay juicy, and the smoked paprika adds a subtle depth that makes them taste more complex.
- Olive oil: Use a decent quality one for searing the chicken, it makes a difference in flavor and prevents sticking.
- Smoked paprika: This is the secret ingredient that gives the chicken a smoky, almost grilled flavor even when cooked indoors.
- Onion: Finely chopped so it melts into the sauce and adds sweetness without chunky pieces.
- Garlic cloves: Fresh garlic is non-negotiable here, the aroma when it hits the hot oil is half the magic.
- Red chili: I remove the seeds if I want mild heat, leave them in if I want it fiery, or use chili flakes for consistency.
- Crushed tomatoes: A good quality canned brand makes this sauce taste like it simmered all day.
- Tomato paste: It deepens the tomato flavor and thickens the sauce just enough to cling to the pasta.
- Dried oregano: Adds that classic Italian herb note, but if you have fresh, use double the amount.
- Sugar: Just a teaspoon balances the acidity of the tomatoes and rounds out the spice.
- Reserved pasta water: The starch in this water binds the sauce to the pasta like culinary glue.
- Fresh basil: Stirred in at the end, it brightens everything and smells like summer.
- Parmesan cheese: Optional, but the salty, nutty flavor makes this dish feel more indulgent.
Instructions
- Boil the pasta:
- Cook the penne in generously salted water until it still has a slight bite, then scoop out a coffee mug full of that starchy water before draining. This step is easy to forget, but that pasta water is pure gold for the sauce later.
- Sear the chicken:
- Season the chicken well and let the oil get hot before adding it to the pan, you want a golden crust that locks in moisture. Resist flipping it too early, let it develop color, then rest it briefly so the juices redistribute before slicing.
- Build the sauce base:
- Cook the onion until its soft and just starting to turn golden at the edges, then add the garlic and chili, stirring constantly so the garlic doesnt burn. The kitchen will smell incredible at this point.
- Simmer the tomato sauce:
- Stir in the crushed tomatoes, tomato paste, oregano, sugar, salt, and pepper, then let it bubble gently for about ten minutes. The sauce should thicken slightly and the raw tomato taste will mellow into something rich and rounded.
- Finish the sauce:
- Add a splash of that reserved pasta water and stir, the sauce will become silky and glossy. Taste and adjust the seasoning, this is your chance to make it perfect.
- Combine and serve:
- Toss the drained penne into the sauce until every piece is coated, then top with sliced chicken and a handful of fresh basil. Serve it hot with Parmesan on the side for anyone who wants it.
Save One evening I was running late and served this straight from the pan at the table. Everyone grabbed forks and ate from the center, laughing and talking over each other. It felt less like dinner and more like a moment, messy and warm and exactly what we needed. Thats when I realized some recipes are just meant to bring people together.
Adjusting the Heat Level
The first time I made this, I used two whole chilies with seeds and my friend could barely finish her plate. Now I taste a tiny piece of the chili raw to gauge its heat before deciding how much to add. If youre unsure, start with half and add chili flakes at the table so everyone can customize their own spice level.
Storage and Reheating
I store leftovers in a glass container in the fridge for up to three days, and the flavors always deepen overnight. Reheat gently on the stove with a splash of water or broth to loosen the sauce, microwaving works too but the stovetop keeps the pasta from drying out. Sometimes I add a handful of spinach or arugula when reheating to sneak in some greens.
Serving Suggestions
This dish is hearty enough to stand alone, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Garlic bread is always a hit, especially for soaking up any extra sauce left in the bowl. A crisp white wine or even a light beer complements the spice without overwhelming the tomato flavors.
- Top with extra fresh basil and a drizzle of good olive oil right before serving for restaurant quality presentation.
- If youre feeding a crowd, double the recipe and keep it warm in a low oven until everyone arrives.
- Swap the chicken for grilled shrimp or pan fried tofu if you want to mix things up for pescatarians or vegetarians.
Save This recipe has become my go to when I want something satisfying without spending hours in the kitchen. I hope it becomes one of those dishes you make without thinking, the kind that feels like home no matter where you are.
Kitchen Guide
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g fresh tomatoes, blanched and chopped. Fresh tomatoes work well, though canned provides richer concentration. Simmer longer if using fresh to develop depth.
- → How do I adjust the heat level?
Start with the recommended chili amount and add more according to taste. Red chili flakes offer easier control. You can also finish with chili oil drizzled over individual servings.
- → What's the best way to cook chicken so it stays tender?
Pound breasts to even thickness before seasoning. Sear over medium-high heat for 4-5 minutes per side without moving them around. Don't overcook—internal temperature should reach 165°F (74°C).
- → Can I prepare this ahead of time?
Cook the sauce and chicken separately, then combine just before serving. The sauce actually improves when made ahead and refrigerated. Reheat gently and add fresh pasta tossed separately.
- → What proteins work as substitutes?
Grilled shrimp cooks in minutes and pairs beautifully. Crumbled Italian sausage adds richness. Tofu absorbs the sauce flavors well. Roasted mushrooms create a vegetarian option.
- → Why reserve pasta water and how much should I use?
Pasta water contains starch that helps sauce cling to noodles and creates silkiness. Start with the reserved 1/4 cup, adding more gradually until you reach desired consistency.