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Spicy Chicken Arrabbiata Pasta

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Spicy Chicken Arrabbiata Pasta is a bold and fiery dish that blends tender chicken with a spicy tomato-based sauce and hearty pasta. Packed with flavor and heat, it’s perfect for spice lovers and quick weeknight dinners.

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1/2 small onion, finely chopped (optional)
  • 1 (14 oz) can crushed tomatoes or tomato puree
  • 1 teaspoon Italian seasoning or dried oregano
  • 8 oz pasta (penne or rigatoni preferred)
  • 1/4 cup grated Parmesan cheese (optional, for serving)
  • Fresh parsley or basil, chopped (optional, for garnish)

Instructions

  1. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
  2. Season chicken with salt and pepper.
  3. Heat olive oil in a skillet over medium heat. Cook chicken until golden brown and fully cooked. Remove and slice.
  4. In the same skillet, add more oil if needed. Sauté garlic and onion (if using) until fragrant and translucent.
  5. Stir in crushed red pepper flakes and cook for 30 seconds.
  6. Pour in crushed tomatoes and add Italian seasoning. Simmer for 10–15 minutes until slightly thickened.
  7. Add the cooked chicken back to the pan and coat with the sauce. Add reserved pasta water as needed to loosen.
  8. Add cooked pasta and toss everything together until well combined and heated through.
  9. Serve hot, topped with Parmesan cheese and fresh parsley or basil if desired.

Notes

  • Adjust the spice level by increasing or decreasing the red pepper flakes.
  • Use rotisserie chicken for a quicker version—just heat through in the sauce.
  • Add vegetables like spinach or zucchini for extra nutrients.
  • A splash of cream can mellow the spice and add richness.
  • Leftovers taste even better the next day as the flavors develop.

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