Ingredients

Scale

1 lb boneless skinless chicken breast, thinly sliced
Salt and black pepper, to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, diced
1 red bell pepper, sliced
1/3 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes (optional)
2 cups chicken broth
3/4 cup heavy cream or coconut milk
8 oz penne or linguine pasta (uncooked)
2 green onions, sliced (for garnish)
Fresh cilantro or parsley (for garnish)

Lime wedges (optional, for serving)

Instructions

Season the Chicken:
Season sliced chicken with salt and pepper. Set aside.

Sear the Chicken:
In a large pot or deep skillet, heat olive oil over medium-high heat.
Add chicken and cook for 4–5 minutes until browned and cooked through. Remove and set aside.

Sauté Aromatics:
In the same pot, add garlic, onion, and red bell pepper. Sauté for 3–4 minutes until softened.

Build the Sauce:
Stir in sweet chili sauce, soy sauce, rice vinegar, and red pepper flakes (if using). Cook for 1 minute.

Add Liquid & Pasta:
Pour in chicken broth and cream. Bring to a boil.
Add uncooked pasta and stir well. Reduce heat to medium and cover. Simmer for 10–12 minutes, stirring occasionally, until pasta is tender and sauce is thickened.

Combine:
Return cooked chicken to the pot. Stir to coat everything in the sauce. Adjust seasoning if needed.

Serve:
Garnish with sliced green onions, fresh herbs, and a squeeze of lime if desired. Serve hot!