Save My neighbor knocked on my door one Tuesday evening holding a jar of homemade sweet chili sauce, insisting I try it with pasta instead of the usual stir-fry. I was skeptical at first, tossing chicken and cream into the mix felt like culinary roulette, but that first bite completely changed how I thought about fusion cooking. The sauce clung to every ridged piece of penne, the heat blooming gently behind the sweetness. Now it's my go-to when I want something that feels exciting without spending hours in the kitchen.
I made this for a small dinner party last spring, and my friend who claims to hate fusion food went back for seconds without saying a word. Later, she texted me asking for the recipe, admitting she'd been wrong about mixing Asian and Italian flavors. Watching her face light up with that first forkful reminded me why I love cooking for people. Food has a way of breaking down our stubborn assumptions.
Ingredients
- Penne or fusilli pasta: The ridges and tubes capture the creamy sauce beautifully, making every bite full of flavor instead of letting it pool at the bottom of the bowl.
- Boneless, skinless chicken breasts: Cut them into similar-sized pieces so they cook evenly, nobody wants rubbery bits next to perfectly tender ones.
- Heavy cream: This is what transforms the sweet chili sauce from a glaze into a luscious coating that clings to pasta and chicken alike.
- Sweet chili sauce: The heart of the dish, bringing sweetness, tang, and gentle heat all at once, look for one with visible chili flakes for the best flavor.
- Soy sauce: Adds that savory depth and a hint of umami that keeps the sauce from tipping too sweet.
- Lime juice: A splash of brightness that cuts through the richness and makes all the other flavors pop.
- Red bell pepper: It adds color, a little crunch, and a natural sweetness that echoes the sauce.
- Garlic: Freshly minced garlic creates an aromatic base that makes your kitchen smell like something magical is happening.
- Spring onions and cilantro: Fresh garnishes that add a burst of color and a layer of herbal brightness right before serving.
Instructions
- Boil the pasta:
- Cook your penne or fusilli in well-salted boiling water until it still has a slight bite, that al dente texture will hold up beautifully when tossed with the sauce. Reserve half a cup of the starchy pasta water before draining, it's your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat and add your seasoned chicken pieces in a single layer, letting them sit undisturbed for a couple of minutes to get that golden crust. Once cooked through and beautifully browned, remove them to a plate so they don't overcook while you build the sauce.
- Sauté the aromatics:
- In the same skillet, toss in minced garlic and sliced red bell pepper, stirring frequently as they soften and release their fragrance. This step only takes a few minutes but it builds the flavor foundation for everything that follows.
- Create the sauce:
- Pour in the heavy cream, sweet chili sauce, soy sauce, and lime juice, stirring to combine as the mixture comes to a gentle simmer. Watch as it transforms into a glossy, fragrant sauce that coats the back of a spoon.
- Bring it together:
- Return the chicken to the skillet and let it simmer in the sauce for a few minutes, allowing the flavors to meld and the sauce to thicken slightly. Add the cooked pasta and toss everything together, adding splashes of reserved pasta water if it looks too thick.
- Garnish and serve:
- Transfer to plates or a large serving bowl and scatter spring onions, cilantro, and sesame seeds over the top. Serve immediately while it's hot and the sauce is still glossy.
Save One rainy Saturday, my kids helped me make this and my youngest accidentally dumped in twice the garlic. We all paused, worried we'd ruined it, but it turned out to be the best batch I've ever made. Now I always add extra garlic and think of her proud little face when she realized her mistake made it better.
Swaps and Variations
If you're not a chicken person, this works beautifully with shrimp, just toss them in during the last few minutes so they stay tender. I've also made it with crispy tofu for vegetarian friends, pressing it well and pan-frying until golden before adding it at the end. You can swap the red bell pepper for snap peas, broccoli florets, or thinly sliced carrots depending on what's in your fridge. For a lighter version, use half-and-half instead of heavy cream, though the sauce won't be quite as luscious.
Adjusting the Heat
Sweet chili sauce varies wildly between brands, some are mild and syrupy while others pack serious heat. Start with a quarter cup and taste as you go, adding more if you want extra kick or a drizzle of honey if it's too spicy. I keep a bottle of sriracha nearby for anyone who wants to dial up the heat on their own plate. If you accidentally make it too hot, a little extra cream and a squeeze of lime juice will calm things down.
Serving Suggestions
This dish is rich and satisfying on its own, but I love serving it with a simple cucumber salad dressed in rice vinegar to cut through the creaminess. A crisp white wine like Sauvignon Blanc or a cold lager pairs beautifully, balancing the sweet and spicy notes. If you have leftovers, they reheat surprisingly well with a splash of water or cream to loosen the sauce.
- Serve with a side of steamed bok choy or garlicky green beans for extra vegetables.
- Top with extra lime wedges so everyone can add a fresh squeeze to their liking.
- Crusty bread on the side is perfect for soaking up every last bit of that incredible sauce.
Save This recipe has become one of those dishes I turn to when I need dinner to feel like an event without the stress. I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I substitute the chicken with other proteins?
Absolutely. Shrimp works wonderfully for a lighter option and cooks in about 3-4 minutes. Tofu is an excellent vegetarian alternative—press it first to remove excess moisture, then cut into cubes and pan-fry until lightly golden before adding to the sauce.
- → How do I adjust the heat level of this dish?
Start with less sweet chili sauce and taste as you go, adding more to reach your preferred spice level. You can also add fresh Thai chilies or a pinch of red pepper flakes for additional heat, or reduce the sauce amount for a milder version.
- → What pasta shapes work best?
Penne and fusilli are ideal because their ridges and spirals capture the creamy sauce beautifully. Other good options include farfalle, rigatoni, or rotelle. Avoid thin pasta like spaghetti, which may become mushy.
- → Can I make this dish ahead of time?
You can prepare the sauce and cook the chicken up to 24 hours in advance and refrigerate separately. Cook the pasta fresh before serving, then combine everything and reheat gently over medium heat, adding pasta water to achieve the desired sauce consistency.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the sweet chili and cream beautifully. Alternatively, try a light Pinot Grigio or a slightly off-dry Riesling to balance the heat and sweetness of the sauce.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water while draining—its starch naturally thins sauces. Add it gradually while tossing the pasta with sauce until you reach your preferred consistency. Start with a splash and add more as needed.