Imagine a bowl that brings the comfort of pasta together with the bold, fiery kick of chili‑infused chicken. This Spicy Chili Chicken Pasta Bowl is a passport to a flavor‑packed adventure that feels both familiar and thrilling.
What sets this dish apart is the perfect marriage of a silky, slightly sweet chili sauce with al dente pasta, all crowned by succulent chicken that’s been seared to a caramelized crust. The sauce clings to every strand, delivering a punch of heat balanced by creamy undertones.
Busy families, spice‑loving friends, and anyone craving a quick yet impressive dinner will adore it. Serve it for weeknight meals, casual gatherings, or as a hearty lunch that fuels the rest of your day.
The process is straightforward: marinate and sear the chicken, whip up a quick chili‑garlic sauce, toss in cooked pasta and vegetables, then finish under the oven for a glossy finish. In under an hour, you’ll have a bowl bursting with color, aroma, and spice.
Why You'll Love This Recipe
Bold Heat, Balanced Sweetness: The chili‑garlic base delivers a satisfying heat, while honey and cream mellow the spice, creating a harmonious flavor profile you’ll crave.
One‑Pan Simplicity: After searing the chicken, the sauce and pasta finish together in the same pan, cutting down on cleanup without sacrificing depth of flavor.
Vibrant Presentation: Bright bell peppers, red onion, and a sprinkle of cilantro turn the bowl into a visual feast that makes any table feel special.
Customizable Heat Level: Adjust cayenne or add extra chili garlic sauce to dial the spice up or down, making it perfect for every palate.
Ingredients
A great bowl starts with fresh, high‑quality components. Tender chicken provides the protein backbone, while penne pasta offers a sturdy surface for the sauce. Crunchy bell peppers and sweet red onion add texture and natural sweetness, and the aromatic garlic‑ginger combo builds the flavor base. The sauce blends savory, sweet, and spicy notes, and a final garnish of cilantro brightens every bite.
Main Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 8 oz penne pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, thinly sliced
Sauce & Aromatics
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp olive oil
- 1 tbsp butter (optional)
- 1/3 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp tomato paste
- 1 tbsp chili garlic sauce (or sriracha)
- 1 tbsp soy sauce (or tamari)
Seasonings & Garnish
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp honey (or maple syrup)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped (for garnish)
- Lime wedges (optional)
Each component plays a role: the chicken absorbs the chili‑garlic marinade, the pasta acts as a neutral canvas, and the vegetables contribute crunch and sweetness. The sauce’s cream and broth create a velvety coating, while smoked paprika and cayenne layer smoky heat. A splash of lime and a sprinkle of cilantro finish the bowl with bright acidity and fresh herbaceous notes.
Step-by-Step Instructions
Preparing the Base
Start by patting the chicken dry, then season both sides generously with salt, pepper, smoked paprika, and cayenne. While the chicken rests, bring a large pot of salted water to a boil; this will be used for the pasta later. Having the protein seasoned early allows the spices to penetrate, ensuring every bite is flavorful.
Cooking Process
- Sear the Chicken. Heat 1 tbsp olive oil in a large skillet over medium‑high heat for 2 minutes until shimmering. Add the chicken and cook 4‑5 minutes per side, until a deep golden crust forms. Transfer to a plate; the sear locks in juices and creates caramelized bits that will enrich the sauce later.
- Cook the Pasta. While the chicken rests, add the penne to the boiling water and cook according to package instructions until al dente (about 9‑11 minutes). Reserve ½ cup of pasta water, then drain and set aside.
- Sauté Vegetables & Aromatics. Reduce heat to medium and add the remaining 1 tbsp olive oil. Toss in the sliced bell peppers and red onion; sauté 3‑4 minutes until they begin to soften. Add minced garlic and ginger; stir for 30 seconds until fragrant, being careful not to let them burn.
- Build the Sauce. Stir in tomato paste, chili garlic sauce, soy sauce, and honey. Cook 1‑minute to deepen the flavor, then pour in chicken broth and heavy cream. Bring to a gentle simmer, scraping the browned bits from the pan. Let the sauce reduce for 3‑4 minutes until it thickens slightly.
- Combine Everything. Return the seared chicken to the skillet, nestling it among the vegetables. Add the cooked pasta and a splash of reserved pasta water. Toss everything together until the pasta is evenly coated and the chicken is warmed through (internal temperature ≥ 165°F). Finish with a squeeze of lime and a handful of chopped cilantro.
Finishing Touches
Allow the bowl to rest for 2‑3 minutes before serving; this helps the sauce settle and the flavors meld. Divide the mixture among four serving bowls, garnish with extra cilantro and a lime wedge, and enjoy while hot for maximum flavor and texture.
Tips & Tricks
Perfecting the Recipe
Room‑Temp Chicken. Let the chicken sit 10‑15 minutes before searing; it cooks more evenly and develops a better crust.
Don’t Overcrowd the Pan. Cook the chicken in batches if needed. Overcrowding steams the meat instead of searing it.
Use Pasta Water. The reserved starchy water helps bind the sauce to the pasta, giving it a glossy finish.
Flavor Enhancements
Add a splash of rice‑vinegar just before serving for a bright tang, or stir in a tablespoon of toasted sesame oil for an unexpected nutty depth. A pinch of sugar can balance excess acidity if needed.
Common Mistakes to Avoid
Skipping the resting period lets all the juices run out onto the plate, leaving the chicken dry. Also, cooking the sauce on too high a heat will cause the cream to separate; keep it at a gentle simmer.
Pro Tips
Fresh Herbs Matter. Add cilantro at the very end; its flavor fades quickly when heated.
Invest in a Good Thermometer. It guarantees perfectly cooked chicken without guessing.
Finish with Butter. Swirl a teaspoon of butter into the sauce right before serving for extra silkiness.
Variations
Ingredient Swaps
Replace chicken with shrimp, pork tenderloin, or firm tofu for a different protein profile. Swap penne for fusilli or gluten‑free pasta. Use poblano peppers instead of bell peppers for a smoky twist, or add sliced mushrooms for earthier depth.
Dietary Adjustments
For a gluten‑free version, choose certified gluten‑free pasta and ensure soy sauce is tamari. To make it dairy‑free, omit butter and replace heavy cream with coconut milk or a plant‑based cream. Low‑carb eaters can serve the sauce over spiralized zucchini noodles.
Serving Suggestions
Pair the bowl with a crisp cucumber‑mint salad, steamed jasmine rice, or a side of garlic‑roasted broccoli. A warm piece of crusty bread is perfect for soaking up any extra sauce, while a simple avocado slice adds creamy contrast.
Storage Info
Leftover Storage
Cool the bowl to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days. For longer keeping, portion into freezer‑safe bags and freeze for up to 2 months; label with the date to maintain freshness.
Reheating Instructions
Reheat in a skillet over medium heat, adding a splash of broth or water to restore moisture, and stir until steaming (about 4‑5 minutes). In the oven, cover with foil and bake at 350°F for 12‑15 minutes. Microwaving works in a pinch—cover and heat in 30‑second bursts, stirring in between.
Frequently Asked Questions
This Spicy Chili Chicken Pasta Bowl blends bold heat, creamy richness, and vibrant vegetables into a single, satisfying dish. By following the step‑by‑step guide, using fresh ingredients, and applying the tips provided, you’ll achieve restaurant‑quality flavor at home. Feel free to swap proteins, adjust the spice, or add your favorite garnish—cooking is an adventure, and this bowl is your passport. Enjoy every bite of your flavorful creation!
