Sweet Chili Chicken Pasta (Printable)

Tender chicken and pasta tossed in a creamy, sweet chili sauce. A vibrant fusion dish perfect for weeknight dinners.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fusilli pasta
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Sauce

06 - 2 cloves garlic, minced
07 - 1 red bell pepper, thinly sliced
08 - 1 cup heavy cream
09 - 1/3 cup sweet chili sauce
10 - 2 tablespoons soy sauce
11 - 1 tablespoon lime juice

→ Garnish

12 - 2 spring onions, thinly sliced
13 - 1 tablespoon fresh cilantro, chopped (optional)
14 - 1 teaspoon toasted sesame seeds (optional)

# How To Make It:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through. Remove chicken from the pan and set aside.
03 - In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until fragrant and slightly softened.
04 - Pour in heavy cream, sweet chili sauce, soy sauce, and lime juice. Stir well and bring to a gentle simmer.
05 - Return the cooked chicken to the pan and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
06 - Add the cooked pasta and toss to coat evenly. If the sauce is too thick, add reserved pasta water in small amounts until desired consistency is reached.
07 - Transfer to serving plates and garnish with spring onions, cilantro, and sesame seeds if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It delivers restaurant-level flavor in just 35 minutes, perfect for weeknights when you crave something special.
  • The creamy sweet chili sauce hits every note: tangy, spicy, rich, and just a little addictive.
  • You only need one skillet after the pasta boils, which means less cleanup and more time enjoying dinner.
  • It's incredibly forgiving, you can swap proteins, adjust the heat, or throw in whatever vegetables need using up.
02 -
  • Don't skip reserving the pasta water, its starch helps the sauce cling to the noodles instead of sliding off into a puddle at the bottom.
  • Cut your chicken into uniform pieces or some will dry out while others stay undercooked, consistency matters more than you'd think.
  • Let the chicken get a proper sear before moving it around, patience gives you those golden, flavorful edges.
  • Taste your sweet chili sauce before adding it, some brands are much spicier than others and you might want to start with less.
03 -
  • Toast your sesame seeds in a dry pan for just a minute before sprinkling them on top, it brings out a nutty depth that makes a noticeable difference.
  • If you want the sauce thicker, let it simmer an extra minute or two before adding the pasta, it will cling even better.
  • Make a double batch of the sauce and freeze half, then you can have this on the table in 15 minutes next time by just cooking pasta and chicken.
  • Use kitchen shears to snip the spring onions and cilantro directly over the dish, it's faster and creates perfectly sized pieces.
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