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Creamy Chicken all’Arrabbiata

Creamy Chicken all'Arrabbiata: Your New Favorite Spicy Pasta

This Creamy Chicken all’Arrabbiata is a quick, flavorful dish that combines tender chicken with a spicy tomato sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Cook until al dente.
For the Sauce
  • 2 tablespoons Olive Oil Can substitute vegetable oil.
  • 1 pound Chicken Fillets Can substitute chicken thighs or tofu.
  • 3 cloves Garlic Minced.
  • 1 medium Shallot Can substitute yellow onion.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust to taste.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Sage
  • 1 teaspoon Sweet Paprika
  • 2 tablespoons Tomato Paste Can substitute canned crushed tomatoes.
  • 1 tablespoon Sambal Oelek Can substitute with your favorite chili paste.
  • 1 cup Cherry Tomatoes Can substitute with canned diced tomatoes.
  • 1 cup Puréed Tomatoes Can substitute with passata.
  • 1 cup Cream (20% fat) Can substitute with unsweetened coconut or almond milk.
  • 1/2 cup Grated Parmesan Add more on top when serving.
  • 1/4 cup Chopped Parsley Optional garnish.

Equipment

  • large pot
  • Skillet
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Cook the pasta by boiling salted water, add penne, and cook until al dente. Drain and reserve 1/4 cup pasta water.
  2. In a skillet, heat olive oil and sauté chicken fillets until browned and cooked through, about 5 minutes.
  3. Add minced garlic and chopped shallot to the skillet, cooking until shallots are translucent, about 2 minutes.
  4. Season with salt, pepper, red pepper flakes, oregano, sage, and paprika, and cook for 30 seconds.
  5. Deglaze the skillet with chicken broth, then add tomato paste and sambal oelek, cooking for 1 minute.
  6. Incorporate cherry tomatoes and puréed tomatoes, bring to a boil, then simmer for 5 minutes.
  7. Stir in cream and grated Parmesan, cooking until melted and creamy. Use pasta water to adjust consistency if needed.
  8. Combine cooked penne with the sauce, serve with extra Parmesan and black pepper.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat gently on the stovetop.

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