Chicken Penne Arrabbiata
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Chicken Penne Arrabbiata – the name says it all; “angry” chicken with penne. This penne packs the perfect amount of heat tossed with a red wine, marinara, lots of garlic, and tender pieces of chicken. All of this made in just one pot and 30 minutes!
Chicken Penne Arrabbiata Recipe
I’m obsessed with anything that has to do with pasta. Today I was feeling a little spicy! I have tender penne cooked in marinara sauce and red wine spiked with red pepper flakes. This one is for all you spicy food lovers out there! You can add as much red pepper flakes as you can handle.
I’m sure you’ve heard “arrabbiata” before, whether reading it on a jar of sauce or on the menu at a restaurant. What does it actually mean? The word arrabbiata is “angry” in Italian. The namesake, for food, is used for recipes that pack some heat. Now that we have the etymology out of the way, let’s eat some pasta.
- Penne – You can, of course, use any type of pasta you like. Long shapes such as spaghetti, linguini, etc. Small shapes like ziti and rotini will work too.
- Olive oil – Other mild oils such as vegetable, canola, sunflower, safflower, or avocado oil are great.
- Chicken – I used chicken breasts, boneless and skinless cut into small cubes. You can use chicken thighs if you want.
- Onion – White, yellow, red, shallots; any onion you like.
- Garlic – I used lots of garlic for this recipe! You can use more or less as you prefer.
- Marinara – Try a homemade sauce or use store-bought.
- Red wine – Dry wines such a Cabernet Sauvignon, Pinot Noir, Merlot, or Shiraz. Want to go alcohol-free? Use and extra cup of broth with 2 tbsp red wine vinegar.
- Chicken broth – I like to use low-sodium broth to have full control over the salt.
- Oregano – I used dried, but fresh oregano would be great if you have any on hand.
- Salt & pepper – Season to taste.
- Red pepper flakes – The more heat the merrier!
- Basil – I used some in the pasta and some for garnish.
- Parmesan – Can you really enjoy a plate of pasta without some freshly grated parmesan cheese?
How to make chicken penne arrabbiata
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
- Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15 to 20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid. Top with basil, parmesan cheese, and serve.
What else can I mix into my penne arrabbiata?
Your pasta, your rules! You can use any of your favorite veggies or meats with this one-pot dinner. Need some inspiration? I’ve got you covered:
- Ground meats – Chicken, turkey, beef, pork, sausage, even lamb!
- Greens – Spinach, kale, arugula.
- Pantry clean out – Corn, peas, chiles, olives.
- Veggies – Bell peppers, carrots, fresh tomatoes, broccoli florets.
What sides work best?
This recipe is great as a meal all on its own. If you want a bit more variety on the table, you can start with a course of:
Salad:
Fresh bread:
- No Knead Skillet Bread
- Texas Roadhouse Rolls
- Fast and Easy No Knead Bread
- Soft Buttermilk Dinner Rolls
How to store leftovers
Your penne arrabbiata will last 3-4 days in an airtight container in the fridge. To reheat, you can use the microwave or the stovetop.
If you want to reheat on the stove, add the leftover pasta to a skillet over medium heat. You can add a splash of chicken broth as the pasta heats back up in case the sauce starts to dry out.
Can I freeze leftovers
While I don’t suggest freezing cooked pasta, you can if you’d like. The pasta, once thawed, will become quite soft. If you don’t mind that texture, your pasta will last 1-2 months frozen.
Take the pasta out of the freezer and let it thaw overnight in the fridge to make reheating easier.
Are you a pasta lover? Try these recipes:
- Rigatoni con Polpette and Arrabbiata Sauce
- One Pot Pasta
- Spaghetti Bolognese
- Instant Pot Baked Ziti
- Pasta alla Vodka
- Creamy Tomato Chicken Pasta
- Chicken Lasagna alla Bolognese
- Crack Chicken Penne
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Chicken Penne Arrabbiata
Video
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts (boneless and skinless, cut into 1 inch cubes, about 3 breasts)
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- salt and pepper to taste
- ¼ teaspoon red pepper flakes
- 8 ounce penne (uncooked)
- 24 ounce marinara sauce (1 jar)
- 1 cup red wine
- 2 cups chicken broth (low sodium or no sodium added)
- 1 teaspoon dried oregano
- 3 leaves fresh basil (roughly chopped)
- Parmesan cheese (for serving (optional))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
- Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.
- Garnish and serve: Top with basil, parmesan cheese, and serve.
Equipment
Notes
- Your penne arrabbiata will last 3-4 days in an airtight container in the fridge. To reheat, you can use the microwave or the stovetop.
- If you want to reheat on the stove, add the leftover pasta to a skillet over medium heat. You can add a splash of chicken broth as the pasta heats back up in case the sauce starts to dry out.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
