Pin this My neighbor knocked on my door one rainy Thursday holding a jar of sweet chili sauce she'd picked up by mistake. She didn't know what to do with it, and I didn't either until I opened my fridge and saw leftover chicken and a box of penne. What started as kitchen improvisation turned into something we both craved weekly. The sauce clung to every ridge of pasta, the cream mellowed the heat just enough, and the lime juice brought everything into focus.
I made this for my brother's birthday dinner last spring, doubling the recipe and tossing it in my biggest mixing bowl. He went back for thirds and texted me two days later asking for the recipe, which he never does. My sister-in-law now makes it every time they have friends over. It's become their signature dish, and I love that something born from pantry confusion became a family favorite.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the creamy sauce beautifully, and I always cook mine one minute shy of the package time so it finishes perfectly in the skillet.
- Boneless, skinless chicken breasts: Cut them into even pieces so they cook at the same rate, and don't skip the seasoning before they hit the pan.
- Heavy cream: This is what transforms the sweet chili sauce into something luscious and coating, not watery or thin.
- Sweet chili sauce: The bottled kind works perfectly here, and I've tried four brands with great results every time.
- Soy sauce: It adds the umami depth that keeps this from tasting one-note or too sugary.
- Lime juice: Freshly squeezed makes all the difference, cutting through the richness and waking up every other flavor.
- Red bell pepper: It adds color, a slight sweetness, and a satisfying snap in every bite.
- Garlic: Minced fine so it melts into the sauce and perfumes the whole dish without overpowering.
- Spring onions and cilantro: These fresh garnishes add brightness right before serving, and I never skip them even when I'm tempted.
Instructions
- Boil the pasta:
- Cook it in generously salted water until it still has a slight bite, then drain and save half a cup of that starchy water. It's your secret weapon for adjusting the sauce later.
- Sear the chicken:
- Heat olive oil until it shimmers, then add the seasoned chicken in a single layer without crowding the pan. Let it sit undisturbed for a couple minutes so it gets those golden edges, then flip and finish cooking through.
- Sauté the aromatics:
- In the same skillet, toss in garlic and red bell pepper, stirring often so the garlic doesn't burn. You'll know it's ready when the pepper softens and the kitchen smells incredible.
- Build the sauce:
- Pour in the cream, sweet chili sauce, soy sauce, and lime juice, stirring everything together as it comes to a gentle bubble. The sauce will look thin at first but will thicken as it simmers.
- Marry everything together:
- Return the chicken to the pan and let it simmer in the sauce for a few minutes, then add the pasta and toss until every piece is coated. If it feels too thick, splash in some reserved pasta water and stir until it's silky.
- Garnish and serve:
- Plate it hot, then scatter spring onions, cilantro, and sesame seeds over the top. The garnishes aren't optional in my book, they make the whole dish come alive.
Pin this The first time I served this at a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it took me less time than driving to pick up takeout. That's when I realized this dish had a magic trick built in, it tastes complicated but never asks you to do anything hard. It's been my go-to ever since when I want to look like I tried without actually breaking a sweat.
Swaps and Substitutions
I've made this with shrimp instead of chicken on nights when I'm craving seafood, and it cooks even faster. Tofu works beautifully if you press it well and get a crispy sear on all sides first. For a lighter version, I've swapped half the cream for coconut milk, which added a subtle sweetness that played nicely with the chili sauce. If you can't find sweet chili sauce, mix a few tablespoons of honey with sriracha and a splash of rice vinegar until it tastes right to you.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and I've never had any last longer than that. Reheat gently in a skillet over low heat with a splash of water or cream to bring the sauce back to life. Microwaving works in a pinch, but stir it halfway through and add a little liquid so the pasta doesn't dry out. I don't recommend freezing this one because the cream sauce can break when thawed, and the pasta texture suffers.
Pairing Suggestions
This dish loves a crisp, cold white wine like Sauvignon Blanc or a dry Riesling that won't compete with the sweetness. If wine isn't your thing, iced green tea or sparkling water with lime works just as well. On the side, I keep it simple with a crunchy cucumber salad or steamed bok choy dressed in sesame oil.
- A handful of crushed peanuts on top adds crunch and makes it feel even more restaurant-worthy.
- If you like more vegetables, toss in snap peas or baby corn during the sauté step.
- Double the sauce if you're serving this to a crowd, everyone will want extra to soak up with bread.
Pin this This recipe proved to me that fusion cooking doesn't have to be fussy or overthought. Sometimes the best dishes happen when you let two worlds collide in a single pan and trust your instincts.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any pasta shape works well. Penne and fusilli are ideal for holding the sauce, but you can also use fettuccine, linguine, or even short tubes like rigatoni.
- → How do I adjust the heat level?
Start with the recommended amount of sweet chili sauce and taste as you cook. Add more for greater heat, or reduce the amount for a milder dish. You can also add fresh red chilies or a pinch of cayenne pepper.
- → Can I substitute the chicken?
Absolutely. Shrimp works beautifully and cooks in about 3-4 minutes. Firm tofu is an excellent vegetarian option. You can also use turkey breast or pork tenderloin.
- → What if the sauce is too thick?
Simply add reserved pasta water a little at a time until you reach your desired consistency. The starch in the pasta water helps maintain the sauce's creamy texture while thinning it out.
- → Can I make this ahead of time?
While best served fresh, you can prepare individual components ahead. Cook the pasta and chicken separately, then combine with the warm sauce just before serving to maintain the best texture.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the sweet chili sauce beautifully. The acidity cuts through the cream while the white wine's citrus notes echo the lime juice in the sauce.