Pin It My roommate wandered into the kitchen one Tuesday night and asked what smelled so good. I was stirring cream into sweet chili sauce, watching it turn this gorgeous coral color, and I realized I'd accidentally created something worth repeating. The chicken was already golden in the pan, the pasta was draining in the sink, and I had no plan beyond throwing it all together. Sometimes the best recipes start with a hunch and a bottle of sauce you bought on impulse.
I made this for a small dinner party once, and my friend who claimed she hated fusion food went back for seconds. She kept asking what was in the sauce, convinced I'd used some secret ingredient. It was just sweet chili sauce from a squeeze bottle, but the way it melts into cream and lime juice does feel like magic. That night taught me that impressiveness and simplicity aren't opposites.
Ingredients
- Penne or fusilli pasta (350 g): The ridges and curves grab onto that creamy sauce better than smooth noodles, and I learned this after making it with spaghetti once and watching the sauce slide right off.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking without making the pan greasy, and it adds a subtle richness to the base.
- Boneless, skinless chicken breasts (400 g): Cut them into bite sized pieces so they cook fast and stay tender, and don't skip seasoning them before they hit the pan.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the sauce do the talking, but it makes a difference in how the chicken tastes on its own.
- Garlic (2 cloves, minced): The base of almost everything good I cook, and it perfumes the whole kitchen when it hits the hot pan.
- Red bell pepper (1, thinly sliced): Adds sweetness, crunch, and a pop of color that makes the dish look as good as it tastes.
- Heavy cream (240 ml): This is what turns a spicy glaze into a luscious sauce, and I've tried half and half but it just isn't the same.
- Sweet chili sauce (80 ml): The star of the show, balancing sugar and heat in a way that feels both comforting and exciting.
- Soy sauce (2 tbsp): Adds umami depth and a little saltiness that rounds out the sweetness perfectly.
- Lime juice (1 tbsp): Brightens everything up at the end and keeps the richness from feeling heavy.
- Spring onions (2, thinly sliced): Fresh, sharp, and they look beautiful scattered on top right before serving.
- Fresh cilantro (1 tbsp, optional): I'm in the camp that loves it, but I always leave it optional because I know some people taste soap.
- Toasted sesame seeds (1 tsp, optional): A little nutty crunch that makes the whole thing feel restaurant quality.
Instructions
- Boil the pasta:
- Get a large pot of salted water going and cook your pasta until it's just al dente, with a slight bite in the center. Before you drain it, scoop out half a cup of that starchy pasta water because it's liquid gold for adjusting your sauce later.
- Sear the chicken:
- Heat olive oil in a big skillet over medium high heat and add your seasoned chicken pieces in a single layer. Let them sizzle undisturbed for a couple minutes so they get golden and caramelized, then flip and cook through before setting them aside.
- Cook the aromatics:
- Toss garlic and red bell pepper into the same hot pan and stir them around for a few minutes until the garlic smells incredible and the pepper starts to soften. Don't let the garlic burn or it'll turn bitter.
- Build the sauce:
- Pour in the cream, sweet chili sauce, soy sauce, and lime juice, then stir everything together and let it come to a gentle bubble. The sauce will start to thicken slightly as it simmers and the flavors meld into something cohesive.
- Combine and finish:
- Bring the chicken back to the pan and let it simmer in the sauce for a few minutes, then add your drained pasta and toss until every piece is coated. If it looks too thick, splash in some of that reserved pasta water and stir until it's silky and clings to the noodles.
- Serve it up:
- Pile it into bowls while it's still hot and scatter spring onions, cilantro, and sesame seeds on top. The garnishes aren't just for looks, they add freshness and texture that balance the richness underneath.
Pin It The first time I packed this for lunch the next day, I reheated it in the microwave and my coworker asked if I'd ordered Thai food. I told her I made it and she didn't believe me until I pulled up the ingredient list on my phone. It's become my go to dish when I want to feel capable in the kitchen without spending hours there.
Swapping and Adjusting
I've made this with shrimp instead of chicken when I found them on sale, and they cook even faster, so just toss them in at the end so they don't get rubbery. Tofu works too if you press it well and get it crispy in the pan first, and it soaks up the sauce like a dream. If you want more vegetables, snap peas or broccoli florets are perfect additions that steam right in the sauce.
Heat and Balance
The beauty of this dish is how easily you can dial the heat up or down depending on your mood or your crowd. I've added a pinch of red pepper flakes when I wanted more kick, and I've doubled the lime juice when my friend who doesn't do spicy came over. The cream is forgiving and mellows everything out, so even if you go a little heavy on the chili sauce, it won't blow anyone's head off.
Serving and Storing
This dish is best served hot and fresh, straight from the pan into bowls with all the garnishes piled on top. If you're making it ahead, I'd suggest cooking the chicken and sauce separately, then tossing everything together with freshly cooked pasta right before serving. Leftovers keep in the fridge for up to three days, and I usually add a splash of water or cream when reheating to bring the sauce back to life.
- Pair it with a crisp Sauvignon Blanc or even a cold beer if wine isn't your thing.
- A simple side salad with a tangy vinaigrette cuts through the richness nicely.
- If you want to stretch it further, double the pasta and sauce but keep the chicken the same for a more budget friendly meal.
Pin It This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small adventure. I hope it becomes one of those dishes you make without thinking, the kind that feels like home even when it tastes like somewhere far away.
Recipe Questions & Answers
- → Can I use a different pasta shape?
Absolutely. While penne and fusilli work wonderfully, any pasta shape works well. Tube pastas like rigatoni or farfalle are excellent choices for catching the creamy sauce.
- → How do I adjust the heat level?
Control spiciness by adjusting the sweet chili sauce amount. Start with 1/4 cup and add more gradually to taste. Fresh chili peppers can also be added for additional heat.
- → What proteins can substitute for chicken?
Shrimp cooks quickly and pairs beautifully with this sauce. Tofu offers a vegetarian alternative. Even diced pork works well. Maintain similar cooking times for optimal results.
- → Can I make this ahead of time?
Cook components separately and store them. Combine just before serving to maintain pasta texture. The sauce can be prepared a day ahead and gently reheated while cooking fresh pasta.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc complement the sweet and spicy flavors beautifully. Riesling also works well, adding slight sweetness to balance the heat.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water during cooking—its starch helps thin the sauce naturally. Add it gradually while tossing until achieving desired consistency. Cream can also be adjusted slightly.