If you love bold flavors, this Chicken all’Arrabbiata Pasta brings the perfect balance of heat and comfort. It’s rich, spicy, and creamy—all in one skillet. Inspired by the classic Italian “angry” sauce, this dish gets its kick from crushed red pepper and sambal oelek while staying smooth with a touch of cream.
Table of Contents
Why You’ll Love This Chicken all’Arrabbiata Pasta
This pasta has everything—heat, creaminess, and that restaurant-quality depth of flavor.
- A perfect balance of spicy, creamy, and savory flavors
- Ready in about 30 minutes
- Tender chicken in a rich tomato-cream sauce
- Uses pantry staples with fresh ingredients
- Comfort food with a fiery twist
- Ideal for cozy nights or dinner parties
I still remember making this one late night after work, craving something satisfying with a little edge. The mix of garlic, tomatoes, and spice hit just right—it felt like a hug from the kitchen with a wink of heat.
Ingredients You’ll Need
This flavorful pasta layers spice and cream into one perfect bite.
Main Ingredients
- 9 ounces penne
- 2 tbsp olive oil
- 14 ounces chicken fillets – cut into bite-size chunks
- 4 garlic cloves – minced
- 1 shallot – finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp sweet paprika
- ¼ cup chicken broth
- 2 tbsp tomato paste
- 1 tsp sambal oelek – more or less to taste
- 5.5 ounces cherry tomatoes
- 1 ¾ cups puréed tomatoes
- ½ cup cream (20% fat)
- 2 ounces grated Parmesan – more for serving
- 2 tbsp chopped parsley
Optional Add-Ons or Substitutes
- Use rigatoni instead of penne for thicker sauce coating
- Replace sambal with chili paste or harissa for unique heat
- Add spinach or roasted bell peppers for extra color
- Top with mozzarella for a cheesy melt
- Substitute light cream for a less rich version
Step-by-Step Instructions
This spicy pasta cooks up beautifully in one pan for easy cleanup and full flavor.
- Cook the pasta.
Boil penne in salted water until al dente. Drain and reserve ¼ cup of the pasta water. - Cook the chicken.
Heat olive oil in a skillet over medium heat. Add chicken, salt, pepper, and paprika. Sauté until golden and cooked through. Remove from the pan and set aside. - Sauté aromatics.
In the same skillet, add garlic and shallot. Sauté for 1–2 minutes until fragrant. - Build the sauce.
Stir in tomato paste, sambal oelek, and cherry tomatoes. Cook for 2–3 minutes until the tomatoes soften and burst. - Simmer and season.
Add puréed tomatoes, chicken broth, oregano, sage, and crushed red pepper flakes. Let it simmer for 5–7 minutes until slightly thickened. - Add cream and cheese.
Lower heat and stir in cream and Parmesan. Simmer gently until smooth. - Combine pasta and chicken.
Add cooked penne and chicken back to the pan. Toss until evenly coated. Add a splash of pasta water to loosen if needed. - Serve and garnish.
Top with chopped parsley and extra Parmesan. Serve immediately.
Quick reminders before serving:
- Don’t overcook the pasta—it continues to soften in the sauce
- Taste and adjust sambal for heat
- Stir constantly after adding cream to prevent splitting
- Use freshly grated Parmesan for the best melt
Expert Tips for Success
This pasta’s success lies in balance—spice, salt, and cream blending just right.
- Cook sauce on medium-low heat to keep it silky
- Use good-quality tomatoes for depth
- Add a squeeze of lemon juice to brighten flavor
- Sprinkle with extra red pepper flakes for spice lovers
- Pair with Garlic Parmesan Dinner Rolls for dipping
- Enjoy alongside Cowboy Butter Tortellini Steak Bites for a hearty meal
- Save a bit of pasta water—it’s liquid gold for texture control
Creamy and fiery, this dish hits the balance between comfort and excitement in every bite.
Serving Suggestions
This pasta is a full meal but pairs perfectly with lighter sides.
- Serve with a crisp green salad or roasted vegetables
- Add garlic bread or soft rolls to soak up the sauce
- Pair with Honey Pepper Chicken Pasta for a double comfort spread
- Top with fresh basil or extra chili flakes
- Perfect for date nights, weeknight dinners, or meal prep
Every forkful brings a punch of flavor that keeps you reaching for seconds.
Storing and Reheating
Creamy pastas are easy to store and reheat when handled gently.
How to Store It
- Store leftovers in an airtight container up to 3 days
- Cool completely before refrigerating
- Add a little cream or milk before reheating to restore texture
- Avoid freezing—it changes the sauce consistency
How to Reheat It
- Reheat gently on the stove over medium heat
- Add a splash of broth or cream to refresh the sauce
- Stir occasionally to prevent sticking
- Avoid microwaving at high heat—it may curdle the cream
Your pasta will taste just as comforting the next day with these easy steps.
Estimated Nutrition (per serving):
Calories: 600 | Carbohydrates: 55g | Protein: 30g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 110mg | Sodium: 1033mg | Potassium: 580mg | Fiber: 3g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 12mg | Calcium: 165mg | Iron: 2mg
Frequently Asked Questions
Can I make this without cream?
Yes—use coconut milk or leave it out for a more traditional arrabbiata.
How spicy is this recipe?
It’s medium-spicy, but you can adjust sambal and pepper flakes to taste.
Can I use chicken thighs instead of fillets?
Absolutely—they add extra tenderness and flavor.
Final Thoughts
Chicken all’Arrabbiata Pasta is a flavor-packed mix of heat and creaminess that’s bold yet balanced. It’s an easy weeknight meal that feels like a special restaurant dish right at home.
- Adjust spice to your comfort level
- Always finish with fresh herbs and Parmesan
- Serve immediately for the creamiest texture
It’s the kind of pasta that wakes up your taste buds and warms your heart all at once.
Chicken all’Arrabbiata Pasta
Ingredients
Equipment
Method
- Boil penne in salted water until al dente. Drain and reserve 1/4 cup pasta water.
- In a skillet, heat olive oil. Add chicken, salt, pepper, and paprika. Cook until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and shallot for 1–2 minutes until fragrant.
- Add tomato paste, sambal oelek, and cherry tomatoes. Cook 2–3 minutes until tomatoes burst.
- Stir in puréed tomatoes, chicken broth, oregano, sage, and red pepper flakes. Simmer 5–7 minutes.
- Reduce heat and stir in cream and Parmesan. Simmer until smooth.
- Return chicken and pasta to skillet. Toss to coat. Add reserved pasta water if needed to loosen sauce.
- Garnish with chopped parsley and extra Parmesan. Serve immediately.
Nutrition
Notes
- For less heat, reduce sambal and pepper flakes.
- Swap cream for coconut milk for a dairy-free option. Times estimated from method defaults due to missing explicit durations.
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