Save My neighbor brought me a jar of sweet chili sauce from her trip to Thailand, and for weeks it sat in my fridge while I figured out what to do with it. One night I had leftover penne, some chicken, and a craving for something that wasn't quite Italian and wasn't quite Asian. I tossed it all together with cream and that mysterious jar, and suddenly dinner felt like an accidental triumph. The sauce clung to every ridged piece of pasta, glossy and vibrant, and I realized I'd stumbled onto something I'd be making on repeat.
I made this for my brother once when he showed up unannounced after a long shift. He's not usually one to compliment cooking, but he went back for seconds and asked if I'd written the recipe down. Watching him twirl pasta around his fork, quiet and content, reminded me that food doesn't have to be fancy to feel like a gift. Sometimes the best meals are the ones you throw together and happen to get just right.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the sauce beautifully, so every bite is coated and flavorful instead of slippery.
- Boneless, skinless chicken breasts: They cook quickly and stay tender if you don't overcrowd the pan, giving you golden edges and juicy centers.
- Heavy cream: This is what turns the sauce luscious and rich, mellowing out the heat and binding everything together.
- Sweet chili sauce: The star ingredient that brings sweetness, a gentle kick, and a glossy finish you can't get from anything else.
- Soy sauce: Adds depth and a savory backbone that keeps the dish from tipping too sweet.
- Lime juice: A bright splash at the end lifts the whole sauce and keeps it from feeling heavy.
- Red bell pepper: It adds color, a slight crunch, and a touch of natural sweetness that plays well with the chili.
- Garlic: Sautéed until fragrant, it forms the aromatic base that makes the kitchen smell like something special is happening.
- Spring onions: Scattered on top, they add a fresh, sharp bite that contrasts the creamy richness below.
- Cilantro and sesame seeds: Optional, but they bring an extra layer of freshness and a subtle nutty finish that makes it feel restaurant quality.
Instructions
- Boil the pasta:
- Cook your pasta in well-salted water until it's just al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy water, it's your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Heat olive oil in a large skillet until it shimmers, then add your seasoned chicken pieces in a single layer. Let them sit undisturbed for a minute or two so they get a golden crust, then flip and cook until no pink remains.
- Sauté the aromatics:
- In the same pan with all those flavorful browned bits, toss in garlic and red bell pepper. Stir them around until the garlic smells toasty and the pepper softens just a little.
- Build the sauce:
- Pour in the cream, sweet chili sauce, soy sauce, and lime juice, stirring everything into a smooth, glossy mixture. Let it bubble gently until it thickens enough to coat the back of a spoon.
- Combine and finish:
- Add the chicken back in, let it simmer briefly, then toss in the pasta. If it looks too thick, splash in some reserved pasta water and stir until it's silky and clings to every piece.
- Garnish and serve:
- Divide into bowls and scatter spring onions, cilantro, and sesame seeds over the top. Serve it hot while the sauce is still creamy and glossy.
Save The first time I served this at a small dinner party, someone asked if I'd ordered it from a restaurant and just plated it nicely. I laughed, but secretly it felt like the highest compliment. It's become my go to when I want to impress without spending hours in the kitchen, proof that fusion cooking doesn't have to be complicated to feel special.
Choosing Your Pasta Shape
Penne and fusilli aren't just suggestions, they're built for grabbing sauce in their ridges and spirals. I once tried this with spaghetti and the sauce just slid off into a puddle at the bottom of the bowl. Short, textured shapes turn every forkful into a perfect bite where pasta, chicken, and sauce all come together at once. If you love experimenting, rigatoni or even orecchiette would work beautifully too.
Adjusting the Heat Level
Sweet chili sauce can range from mild and syrupy to surprisingly spicy depending on the brand you buy. I learned this the hard way when a new bottle turned my weeknight dinner into a tongue tingling adventure my kids couldn't finish. Start with a little less than the recipe calls for, taste the sauce, and add more if you want that extra kick. A spoonful of honey or a splash more cream can tame things if you've gone too far.
Make It Your Own
This recipe is forgiving and adaptable, which is why it's stuck around in my rotation for so long. Swap the chicken for shrimp if you want it done even faster, or use firm tofu for a vegetarian version that still soaks up all that sauce. Sometimes I throw in snap peas or baby corn for extra crunch, or stir in a handful of spinach at the end just because it's in the fridge.
- Try adding a pinch of red pepper flakes if you want more heat without extra sweetness.
- Leftover rotisserie chicken works perfectly and cuts your cook time in half.
- Serve it with a side of steamed broccoli or a simple cucumber salad to balance the richness.
Save This dish has become my answer to busy nights, surprise guests, and those moments when I want something comforting but not boring. I hope it finds a spot in your regular rotation too, because some recipes are just too good to make only once.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, any pasta shape works well. Penne and fusilli are recommended for their ability to hold the creamy sauce, but fettuccine, linguine, or even spaghetti are excellent choices. Use approximately 350 g for four servings.
- → How do I adjust the spice level?
Start with 1/3 cup sweet chili sauce and adjust upward if you prefer more heat. You can also add fresh chili peppers, sriracha, or red pepper flakes to intensify the spiciness while maintaining the sauce's balance.
- → What can I substitute for heavy cream?
Use coconut cream for a richer, creamier result that complements the Asian flavors. Half-and-half or Greek yogurt work too, though they'll create a lighter sauce. Adjust quantities based on your preferred consistency.
- → Can I prepare this dish ahead of time?
Cook the pasta and chicken separately, then store them in the refrigerator. Prepare the sauce just before serving and combine everything fresh for optimal flavor and texture. Reheating may require additional pasta water to restore consistency.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc is ideal, as its acidity cuts through the richness of the cream and complements the sweet chili flavors. Alternatively, try Pinot Grigio or a dry Riesling for similarly refreshing pairings.
- → How do I know when the chicken is fully cooked?
Cook until the chicken reaches an internal temperature of 165°F (74°C) or until no pink remains inside. When cut, fully cooked chicken should be opaque throughout and easily shred with a fork.