Print Recipe Add to Collection
5 from 6 votes

One Pot Chicken Fettuccine Arrabiata

One Pot Chicken Fettuccine Arrabiata - the name says it all, "angry" chicken. This fettuccine packs a lot of heat and spice and it's super delicious!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Arrabiata sauce, fettuccine arrabiata
Servings: 4
Calories: 520kcal
Author: Joanna Cismaru


  • 8 oz fettuccine uncooked
  • 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
  • 2 red chili peppers chopped
  • 24 oz marinara sauce 1 jar
  • 1 cup red wine
  • 2 cups chicken broth low sodium or no sodium added
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 1/4 tsp red pepper flakes
  • 3 leaves fresh basil roughly chopped
  • Parmesan cheese for serving (optional)


  • Heat the olive oil in a large skillet and add chicken. Cook the chicken until it starts to brown, about 5 minutes. Add onion and garlic to the skillet and cook until the onion softens and starts to become translucent. Add red chili peppers and cook for another minute.
  • Throw in the rest of the ingredients to the skillet, including the Fettuccine, you might want to break it in half, and bring to a boil. Turn the heat down and simmer for about 20 minutes or until the pasta is cooked, stirring occasionally. If your sauce reduces too much, add more chicken broth as needed.
  • Serve warm topped with Parmesan cheese and fresh basil.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 520kcal | Carbohydrates: 60g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 1079mg | Potassium: 1444mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1077IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 4mg