Chicken Penne Arrabbiata is a fantastic dish that packs a punch. With its spicy and rich flavors, it’s perfect for those nights when you want something hearty but don’t have a lot of time to fuss over dinner.
This recipe solves time constraints for weeknight meals, offers vegetarian and meat options, and helps control portion sizes with a single pot cooking method.
I know weeknights can get hectic, and sometimes you just need a meal that comes together quickly. This Chicken Penne Arrabbiata is great because it’s all made in one pot, which means less cleanup and more time to relax after a long day.
This recipe works perfectly because it’s ready in just 30 minutes, including prep time! You can get a delicious home-cooked meal on the table without much fuss. Plus, you can switch up the proteins or veggies you use, making it as flexible as you need it to be.
If you love pasta dishes and want something a bit different to try, I highly recommend giving this a go. If you want an extra treat, check out this Creamy Turkey Taco Shell Pasta for a fun twist!
Why You Will Love This Recipe
- Bold Flavor , The spicy, garlicky sauce really hits the spot, making each bite lively and satisfying. It’s a great option if you love a bit of heat.
- Convenience , Being a one-pot meal means less hassle and fewer dishes to wash. You can whip this up in just 30 minutes, making it perfect for busy nights.
- Texture , The penne pasta has just the right bite, complementing the tender chicken well, while the sauce adds a lovely richness that ties everything together.
- Versatile Storage , You can easily store leftovers in the fridge for a few days. It reheats beautifully, making it a great meal for lunches or quick dinners later on.
Ingredient Notes
- Penne: This classic pasta shape holds onto that rich sauce beautifully. Look for quality dried penne; it cooks up nicely and has a great texture.
- Chicken breasts: Boneless and skinless chicken works best here, giving you tender bites. Make sure they’re fresh for juicy goodness, but frozen works too if you thaw ahead!
- Marinara sauce: Grab a jar of your favorite sauce or make your own if you’re feeling adventurous. It’s the heart of the dish, so go for something you enjoy!
- Red wine: A splash of red wine enriches the sauce and adds depth. Choose something you’d sip on; it’ll really shine in the dish. Garlic: You’ll want plenty of minced garlic for that bold flavor! Fresh is always better than pre-minced, and just use a little less if you’re not a garlic fan.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta seems dry after cooking, try adding a splash of chicken broth while heating to keep the sauce nice and moist.
- When cooking chicken, cut it into small cubes to help it cook evenly and avoid any undercooked pieces.
- If the broth makes the dish too salty, a bit of water or extra marinara sauce can help balance the flavor.
- For a vegetarian option, consider using mushrooms or zucchini instead of chicken to keep it hearty and flavorful.
- If you’re looking to save time on busy weeknights, prep your ingredients in advance and store them in the fridge for easy access.
Serving Suggestions
- Serve spicy chicken penne arrabbiata alongside garlic bread or a simple green salad for a complete meal. Top each bowl with extra parmesan and fresh basil for added richness.
- This dish can also feature in recipes like pasta salads or baked casseroles, providing flavor and spice. Use the chicken penne arrabbiata as a filling for stuffed peppers or a savory pasta bake.
- Add a drizzle of olive oil or a homemade red sauce for finishing touches. A sprinkle of crushed red pepper can enhance the heat and flavor of this dish as well.
Storage Guidelines
- To keep your chicken penne arrabbiata fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the fridge for up to 4 days to maintain freshness and flavor.
- Freezing: Wrap tightly in plastic wrap or aluminum foil before placing in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight.
- Reheating: Use a microwave or stovetop to reheat, adding a splash of broth if needed for moisture.
Recipe Variations
- You can use ground turkey or sausage instead of chicken for a different protein option in your penne arrabbiata.
- Add 1 teaspoon red pepper flakes for extra heat, or a teaspoon of Italian seasoning for a herbaceous note to the dish.
- Either include sautéed spinach or kale for added nutrition, or opt for bell peppers or zucchini to boost the vegetable content.
- If you want larger portions, increase the penne to 12 ounces and the chicken to 1.5 pounds for a more filling meal.
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Chicken Penne Arrabbiata
A delicious and easy one-pot chicken penne arrabbiata that brings together tender chicken, zesty marinara sauce, and perfectly cooked penne in a delightful meal.
Equipment
- Large skillet
- 6 Quart Dutch Oven
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 pound chicken breasts (boneless and skinless, cut into 1 inch cubes, about 3 breasts)
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- salt to taste
- pepper to taste
- ¼ teaspoon red pepper flakes (1.25 g)
- 8 ounces penne (uncooked)
- 24 ounces marinara sauce (1 jar)
- 1 cup red wine (240 ml)
- 2 cups chicken broth (low sodium or no sodium added)
- 1 teaspoon dried oregano (1 g)
- 3 leaves fresh basil (roughly chopped)
- Parmesan cheese (for serving, optional)
Instructions
- Start by heating the olive oil in a large skillet until it shimmers. It will have a light sheen and give off a mild fragrance when ready. Do not let it smoke.
- Add the chicken cubes to the skillet, allowing them to sizzle as they hit the hot oil. Cook until golden on all sides and no longer pink in the middle, which usually takes a few minutes. Ensure they are in a single layer for even cooking.
- Toss in the chopped onion and let it soften and turn translucent, providing a sweet aroma. This will take a few minutes. Stir occasionally to prevent sticking or browning too quickly.
- Stir in the minced garlic and red pepper flakes, allowing them to bloom for about a minute. Be careful not to burn the garlic, as this can result in a bitter flavor.
- Pour in the uncooked penne, marinara sauce, red wine, and chicken broth. Stir everything together until well mixed, ensuring the pasta is submerged.
- Sprinkle in salt, pepper, and dried oregano, then let the mixture come to a gentle bubble. Allow to simmer uncovered until the pasta is tender and the sauce thickens slightly, watching closely to prevent sticking or burning.
- Once cooked, stir in the fresh basil leaves for a bright finish. Taste and adjust the seasoning if needed before serving.
- Ladle the chicken penne into bowls, and sprinkle some Parmesan cheese on top, if desired. The dish should be warm and inviting.
Notes
Store your penne arrabbiata in an airtight container in the refrigerator. It will last 3-4 days. To reheat, microwave or use the stovetop, adding a splash of broth if needed.
If pasta seems dry after cooking, add a splash of chicken broth while reheating to keep the sauce moist.
Cut chicken into small cubes to ensure even cooking and avoid undercooked pieces.
If the broth makes the dish too salty, dilute with a bit of water or more marinara sauce.
For a vegetarian option, substitute chicken with mushrooms or zucchini for a hearty meal.
To save time on busy weeknights, prep your ingredients in advance and store them in the fridge for easy access.
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