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Home / Recipes
30 minutes
4.38 from 37 votes
21 Comments

Chicken Penne Arrabbiata

Jump to RecipePrint Recipe
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by: Joanna Cismaru
06.25.20
Updated: 10.01.20

This post may contain affiliate links. Please read my disclosure policy.

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!

side view shot of chicken penne arrabbiata in a dutch oven braiser garnished with a bit of basil

Chicken Penne Arrabbiata

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.

overhead shot of all the ingredients necessary to make penne arrabbiata with chicken

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

  • 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?
detailed process shots showing how to make penne arrabbiata with chicken

How to make chicken penne arrabbiata

  1. 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.
  2. 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.
overhead shot of chicken penne arrabbiata in a dutch oven braiser garnished with basil and a wooden spoon inside

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.
overhead shot of a portion of chicken penne arrabbiata in a white and blue plate garnished with a couple basil leaves

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:

  • Creamy Cucumber Salad
  • Caprese Salad
  • Kale Salad with Blueberry Vinaigrette
  • Avocado Tomato Salad

Fresh bread:

  • No Knead Skillet Bread
  • Texas Roadhouse Rolls
  • Fast and Easy No Knead Bread
  • Soft Buttermilk Dinner Rolls
closeup overhead shot of chicken penne arrabbiata in a dutch oven braiser garnished with basil

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.

overhead shot of a portion of chicken penne arrabbiata in a white and blue plate garnished with a bit of parmesan cheese and a couple basil leaves

Are you a pasta lover: Try these recipes:

  • Rigatoni con Polpette and Arrabbiata Sauce
  • Chicken Bacon Pasta with Tomato Sauce
  • Spaghetti Bolognese
  • Instant Pot Baked Ziti
  • Pasta alla Vodka
  • Creamy Tomato Chicken Pasta
  • Chicken Lasagna alla Bolognese

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of chicken penne arrabbiata in a dutch oven braiser garnished with a bit of basil

Chicken Penne Arrabbiata

4.38 from 37 votes
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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!

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 1 tbsp olive oil
  • 1 lb 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
  • 1/4 tsp red pepper flakes
  • 8 oz penne uncooked
  • 24 oz marinara sauce 1 jar
  • 1 cup red wine
  • 2 cups chicken broth low sodium or no sodium added
  • 1 tsp dried oregano
  • 3 leaves fresh basil roughly chopped
  • Parmesan cheese for serving (optional)
US Customary – Metric

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.

Recipe Notes

  1. 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.
  2. 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:

Calories: 504kcal (25%)Carbohydrates: 60g (20%)Protein: 37g (74%)Fat: 8g (12%)Saturated Fat: 2g (13%)Cholesterol: 73mg (24%)Sodium: 1069mg (46%)Potassium: 1360mg (39%)Fiber: 5g (21%)Sugar: 11g (12%)Vitamin A: 827IU (17%)Vitamin C: 17mg (21%)Calcium: 70mg (7%)Iron: 4mg (22%)
Course:Dinner, Lunch, Main Course
Cuisine:Italian
Keyword:Arrabiata sauce, fettuccine arrabiata
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Matthew says

    November 19, 2020 at 7:05 am

    Can i use this recipe and place in slow cooker?

    Reply
    • Joanna Cismaru says

      November 19, 2020 at 10:53 am

      You should be able to, I’d still cook the chicken first then add everything to a slow cooker.

      Reply
  2. lori Maguire says

    November 11, 2020 at 8:50 am

    have you ever made with gluten free pasta? if so, what brand? thank you…trying tomorrow night!!

    Reply
    • Joanna Cismaru says

      November 11, 2020 at 9:52 am

      I haven’t, sorry, I don’t focus on gluten-free for my blog.

      Reply
  3. petra wohl says

    September 23, 2020 at 2:34 am

    I enjoyed this dish very much plus I added some black beans and esperagus to it…yummy

    Reply
  4. Judy Pitolay says

    July 3, 2020 at 11:15 am

    i am planning on making this recipe tomorrow. will omit the chicken, though, and have a meat dish as well – meatballs or meatloaf that i make with ground moose meat and ground pork.

    Reply
  5. Betty says

    July 16, 2018 at 5:03 am

    Ok, so you’re gonna think I’m a weirdo, but I’ve never cooked with wine before. What kind of “red wine” do I get? Can I substitute?

    Reply
    • Joanna Cismaru says

      July 16, 2018 at 9:48 am

      I always recommend cooking with the wine you drink, so any good wine such as a Cabernet Sauvignon or a Pinot Noir would be nice here.

      Reply
      • Betty says

        July 16, 2018 at 9:54 am

        That would work if I drank wine! 🙂

  6. June C says

    April 17, 2015 at 8:27 am

    This may be a duplicate post I posted yesterday but i don’t see it

    I am not that familiar with the various hot peppers available I wish you had posted a picture of the ones you used

    Reply
    • jo says

      April 17, 2015 at 8:29 am

      They’re small red chili peppers, about 2 inches long and they’re very hot.

      Reply
  7. Maureen | Orgasmic Chef says

    April 16, 2015 at 1:30 am

    5 stars
    This is one of my favorite dishes and I always end up eating too much of it. 🙂 This looks terrific!

    Reply
  8. Melissa @ Bits of Umami says

    April 15, 2015 at 10:47 pm

    Angry chicken!? Spicy chicken!? Mixed in with some noodles? Whats not to love… 🙂 Pinned!

    Reply
  9. Connie says

    April 15, 2015 at 7:32 pm

    5 stars
    This ought to be the signature dish for the Angry Birds game :p That sauce looks amazing, and I love that it’s spicy! Yum!!

    Reply
    • jo says

      April 15, 2015 at 10:10 pm

      LOL!

      Reply
  10. Carol at Wild Goose Mama says

    April 15, 2015 at 5:23 pm

    I am salivating. I am in such a MAJOR pasta phase right now. Why now in spring instead of winter???? Who knows. Who cares! Laughing. This delish and all in one
    pot too. Yay! Great lunch leftovers. Yay again!!!!

    I don’t normally talk about me, but please make note of the slight name change from Wild Goose Tea. New web design—whoopee and adding some new features along the way.

    Reply
    • jo says

      April 15, 2015 at 5:36 pm

      Interesting Carol, what prompted the change?

      Reply
  11. Michelle @ A Dish of Daily Life says

    April 15, 2015 at 12:09 am

    5 stars
    I love spicy and this looks out of this world. And the one pot, fast and easy thing is perfect too. I might have to make it on a night my oldest son isn’t home though…he did not inherit my love for spiciness. 🙁 Pinning!

    Reply
    • jo says

      April 15, 2015 at 8:38 am

      Ah that used to be me, but now I love spicy food, something I developed just over the last couple years. 🙂

      Reply
  12. Senika @ Foodie Blog Stalker says

    April 14, 2015 at 4:59 pm

    Ooooohhhh!!! This looks SO good! I’ve never tried Arrabiata before. I might have to tame down the chilis a bit because I’m a wimp 🙂 but I’m stopping by the store and putting this on the menu this week! Pinned!

    Reply
    • jo says

      April 14, 2015 at 5:19 pm

      If you like spicy, you’ll love this!!

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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