Go Back
–+ servings
sweet chilli chicken meatball pasta square

Sweet Chilli Chicken Meatball Pasta

I love recipes that balance sweet heat with savoury depth, and this sweet chilli chicken meatball pasta does exactly that. The chicken meatballs stay juicy, the sauce clings beautifully to the pasta, and every bite has that addictive sweet chilli kick. This is the kind of dish that makes people ask for the recipe before they have finished their plate.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian, Thai
Servings 4

Equipment

  • Large Pot
  • Large deep pan

Ingredients
  

For the meatballs

  • 500 g chicken mince
  • 300 g rigatoni
  • 2 tablespoon olive oil
  • 2 teaspoon paprika
  • 1 teaspoon garlic granules
  • 1 teaspoon oregano
  • 50 g breadcrumbs
  • 1 egg
  • 3 tablespoon sweet chilli sauce
  • 2 tablespoon light soy sauce
  • 1 teaspoon Thai red curry paste

Pasta sauce

  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon butter
  • 1 shallot
  • 2 cloves garlic
  • 1 tablespoon light soy sauce
  • 2 teaspoon Thai red curry paste
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 2 tablespoon crème fraiche
  • 250 ml chicken stock
  • 2 spring onions finely sliced
  • Salt and pepper

Instructions
 

  • Add the chicken mince to a large bowl along with breadcrumbs, egg, 1 tablespoon of the sweet chilli sauce, sesame oil, 1 tablespoon of the light soy sauce, Thai red curry paste, paprika, garlic granules, oregano, salt, and pepper. Mix gently until just combined. Overmixing can make meatballs dense, so keep it light.
    500 g chicken mince, 2 teaspoon paprika, 1 teaspoon garlic granules, 1 teaspoon oregano, 50 g breadcrumbs, 1 egg, 3 tablespoon sweet chilli sauce, 2 tablespoon light soy sauce, 1 teaspoon Thai red curry paste, 1 teaspoon sesame oil
  • Pinch off small portions and roll into mini meatballs. You should end up with bite sized pieces that cook quickly and stay juicy. Heat olive oil in a large pan over medium heat. Add the meatballs and cook, turning regularly, until golden on all sides. Lower the heat slightly and continue cooking until they are cooked through. In a small bowl, mix the remaining 2 tablespoon sweet chilli sauce and 1 tablespoon light soy sauce.
    2 tablespoon olive oil
  • Pour this into the pan with the meatballs still inside, tossing until glossy and coated. Remove the meatballs again and set aside. Remove the meatballs again and set aside. This step adds extra flavour and helps the sauce later cling to the pasta. At this point, put the pasta on to boil while you make the sauce.
    300 g rigatoni
  • In the same pan, add butter and let it melt. Add the shallot and cook until softened. Stir in the garlic and cook briefly until fragrant. Add sweet chilli sauce, light soy sauce, and Thai red curry paste, stirring to coat the shallots. Let this cook briefly to deepen the flavour.
    1 tablespoon sweet chilli sauce, 1 tablespoon butter, 1 shallot, 2 cloves garlic, 2 teaspoon Thai red curry paste, Salt and pepper, 1 tablespoon light soy sauce
  • Stir in crème fraiche, chicken stock and rice wine vinegar. Let the sauce simmer gently until slightly thickened and glossy. Add the cooked pasta straight into the sauce with a splash of pasta water. Toss well so the sauce coats every piece. Let it simmer for 3-4 minutes so the sauce thickens around the pasta.
    2 tablespoon crème fraiche, 250 ml chicken stock, 1 teaspoon rice wine vinegar
  • Add the meatballs back into the pan and stir gently to combine. Finish with sliced spring onions and taste for seasoning.
    2 spring onions

Notes

Keep the meatballs small. Mini meatballs cook faster, stay juicier, and distribute more evenly through the pasta. This means every forkful gets meatball, sauce, and pasta together rather than overwhelming bites.
Keyword chicken meatball recipe, chicken meatballs, creamy pasta recipe, easy meatballs, easy pasta, quick meatballs, thai pasta recipe
Tried this recipe?Let us know how it was!