Description
How to make sweet chili garlic butter chicken pasta with tender chicken, buttery garlic sauce, and sweet chili heat that’s ready in 30 minutes.
Ingredients
Scale
Pasta and Protein
- 12 oz penne pasta
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and black pepper to taste
Garlic Butter Base
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tbsp heavy cream
Sweet Chili Flavor
- 1/3 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp red pepper flakes
- 1 tbsp honey
Fresh Finishing Touches
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
- 1/4 cup grated Parmesan cheese
- 1 tbsp sesame seeds
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining, you’ll need it later for the sauce.
- Season Chicken: Pat chicken pieces dry and season generously with salt and pepper. This step is crucial for getting that golden sear, so don’t rush it or skip the drying part.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through. Remove to a plate and set aside.
- Make Base: In the same skillet, melt butter over medium heat. Add minced garlic and cook 30 seconds until fragrant but not browned, stirring constantly to prevent burning.
- Build Sauce: Whisk in chicken broth, sweet chili sauce, soy sauce, honey, and red pepper flakes. Simmer 2-3 minutes until slightly thickened, then stir in cream.
- Combine Everything: Add cooked pasta and chicken back to the skillet. Toss everything together, adding pasta water as needed to achieve a silky sauce that coats each piece perfectly.
- Finish and Serve: Remove from heat and stir in fresh parsley and half the green onions. Serve immediately topped with Parmesan, remaining green onions, and sesame seeds for the perfect finish.
Notes
- Don’t skip reserving pasta water; it’s essential for creating the perfect sauce consistency.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with added liquid.
- Substitute chicken thighs for breasts if you prefer more tender, juicy meat that’s harder to overcook.
- Taste and adjust sweet chili sauce amount based on your heat preference and brand used.
- Fresh herbs make a huge difference, so don’t substitute dried parsley if you can help it.
- Double the recipe easily for meal prep or feeding a larger crowd on busy weeknights.
Allergy Information: Dairy, Gluten, Soy, Sesame
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g