Sometimes you just need something warm and cheesy with a little kick. This Chicken Arrabbiata Pasta is exactly what your family needs on a chilly evening. It is spicy, satisfying, and comes together in one pan. You can have a restaurant-quality meal on the table fast.
This recipe brings a bold heat that feels like a hug. It is the perfect way to turn simple pantry staples into a feast. Your kitchen will smell amazing while the garlic and chili simmer. Let’s get cooking and make something your family will love.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy winter weeknights. It combines lean protein with a sauce that packs a punch. Most of the ingredients are likely already in your pantry. You get a high-protein meal without a lot of fuss.
The heat level is easy to adjust for your family. It feels special enough for a date night at home. Cleanup is simple since the sauce and chicken use one skillet. It is pure comfort food that won’t weigh you down.
Simple Cooking Method
Making this pasta is much easier than it sounds. You simply sear the chicken until it is golden and juicy. Then, you build a quick tomato sauce in the same pan. This captures all the savory brown bits for extra flavor.
Even if you are a beginner, you can master this. The secret is letting the garlic and chili infuse the oil slowly. This creates a deep heat that isn’t just sharp. You will feel like a pro chef in your own kitchen.
Ingredients You’ll Need
These simple ingredients create a bold and fresh flavor profile.
- 400g Penne pasta
- 500g Boneless skinless chicken breast, cut into 2cm cubes
- 3 tbsp Extra virgin olive oil
- 6 cloves Garlic, finely minced
- 2 tsp Dried red chili flakes
- 800g Canned crushed San Marzano tomatoes
- 1 tsp Granulated sugar
- 1/2 tsp Sea salt
- 1/4 tsp Freshly cracked black pepper
- 1/4 cup Fresh flat-leaf parsley, chopped
- 1/2 cup Grated Parmesan cheese
Step-by-Step Directions
- In a large pot, bring 4 liters of water and 2 tablespoons of salt to a rolling boil. Add penne and cook for 10-12 minutes until al dente. Reserve 120ml of starchy pasta water, then drain the pasta.
- Pat the chicken cubes dry with paper towels and season with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and sear for 6-8 minutes, turning occasionally, until golden brown and the internal temperature reaches 74°C (165°F). Transfer chicken to a plate and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add minced garlic and chili flakes. Sáute for 60-90 seconds until the garlic is golden but not browned.
- Pour in the crushed tomatoes and add the sugar. Stir to deglaze the pan. Simmer uncovered for 12-15 minutes on medium-low heat until the sauce has thickened and reduced by approximately 20%.
- Add the cooked chicken and any accumulated juices back into the skillet. Fold in the cooked penne and the reserved pasta water. Increase heat to medium-high and toss for 2 minutes to emulsify the sauce.
- Remove from heat. Stir in the chopped parsley. Serve immediately in warmed bowls, topped with grated Parmesan cheese.
Best Ways to Enjoy It
Serve this pasta in warmed shallow bowls for the best experience. The warmth helps keep the sauce silky while you eat. Add a big side of crusty garlic bread to dip. It is perfect for soaking up every drop of sauce.
A simple green salad with lemon vinaigrette balances the heat. For a cozy night, pour a glass of light red wine. Light a few candles and enjoy a restaurant-style meal at home. Your family will definitely ask for seconds.
Storage & Reheating
Store any leftover pasta in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, add a small splash of water to the pan. This helps the sauce become creamy again without drying out.
Warm it over medium-low heat on the stove for five minutes. You can also use the microwave for a quick lunch. Just cover the bowl to keep the moisture inside. Always add a fresh sprinkle of cheese after reheating.
Tips for Best Results
- Don’t skip reserving the starchy pasta water for the sauce.
- Avoid burning the garlic or it will taste bitter and sharp.
- Use chicken thighs instead of breasts for even juicier meat.
- Prep your garlic and parsley before you start the stove.
- Double the chili flakes if your family loves an extra kick.
- Pat the chicken very dry to get a perfect golden sear.
- Add a handful of fresh spinach at the end for greens.
- Always cook your pasta one minute less than the box says.
Ways to Switch It Up
- Use gluten-free penne to make this dish allergy-friendly.
- Swap the chicken for shrimp for a lighter seafood version.
- Add roasted red peppers for a sweet and smoky flavor.
- Use kale instead of parsley for a winter nutritional boost.
- Stir in a dollop of ricotta for a creamier sauce.
Common Questions
Is this pasta too spicy for kids?
You can easily control the heat by reducing the chili flakes. Start with half a teaspoon for a very mild glow. You can always add more flakes to individual adult bowls later.
Can I make the sauce ahead of time?
Yes, you can simmer the sauce a day in advance. Just store it in the fridge and reheat when boiling the pasta. Add the freshly seared chicken right before serving for best texture.
How do I know when the chicken is done?
The chicken should be golden brown on the outside and opaque inside. Using a meat thermometer is the safest way to check. It should reach an internal temperature of 165°F.
I hope this spicy pasta brings some extra warmth to your table tonight. It is one of my favorite ways to make a weeknight feel special. Enjoy every bite!
— Alex
Ingredients
- 400 g Penne pasta
- 500 g Boneless skinless chicken breast, cut into 2cm cubes
- 3 tbsp Extra virgin olive oil
- 6 cloves Garlic , finely minced
- 2 tsp Dried red chili flakes
- 800 g Canned crushed San Marzano tomatoes
- 1 tsp Granulated sugar
- 1/2 tsp Sea salt
- 1/4 tsp Freshly cracked black pepper
- 1/4 cup Fresh flat-leaf parsley, chopped
- 1/2 cup Grated Parmesan cheese
Instructions
- In a large pot, bring 4 liters of water and 2 tablespoons of salt to a rolling boil. Add penne and cook for 10-12 minutes until al dente. Reserve 120ml of starchy pasta water, then drain the pasta.
- Pat the chicken cubes dry with paper towels and season with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and sear for 6-8 minutes, turning occasionally, until golden brown and the internal temperature reaches 74°C (165°F). Transfer chicken to a plate and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add minced garlic and chili flakes. Sáute for 60-90 seconds until the garlic is golden but not browned.
- Pour in the crushed tomatoes and add the sugar. Stir to deglaze the pan. Simmer uncovered for 12-15 minutes on medium-low heat until the sauce has thickened and reduced by approximately 20%.
- Add the cooked chicken and any accumulated juices back into the skillet. Fold in the cooked penne and the reserved pasta water. Increase heat to medium-high and toss for 2 minutes to emulsify the sauce.
- Remove from heat. Stir in the chopped parsley. Serve immediately in warmed bowls, topped with grated Parmesan cheese.
