Chicken Penne Arrabbiata is a simple, satisfying pasta built around a spiced tomato sauce. Arrabbiata means angry in Italian, a nod to the heat from chilli flakes, and this recipe keeps that spirit without overcomplicating things. Diced chicken breast goes into the same pan as the garlic, tomatoes and chilli, picking up the flavour of the sauce as it cooks through.
Penne works well here because the ridged tubes hold the sauce inside them. If you want a penne arrabbiata with chicken that needs no special equipment and no long list of ingredients, this is a good one to start with.
About the Recipe
The recipe uses 250 g of penne and 200 g of boneless chicken breast, which gives a good balance between pasta and protein. The sauce is intentionally lean, built on fresh chopped tomatoes, garlic and chilli flakes with olive oil as the only fat.
This keeps the cooking time short and the result light. The optional boiled mixed vegetables can bulk the dish up without changing its character. Parmesan and a handful of mint, basil or parsley go on at the end rather than into the sauce.
Why You Will Love This Recipe
The cooking time is the biggest draw here. From boiling the pasta to plating, the whole process takes under 30 minutes, and most of that is passive.
The chicken cooks directly in the tomato and chilli sauce, so you are not managing multiple pans or separate components. The heat level is moderate as the recipe uses only a quarter teaspoon of chilli flakes, which makes it easy to adjust upward if you want more bite.
The dish also reheats well the next day, making it a practical choice when you want to cook once and eat twice.
Cooking Tips
The most common beginner mistake is adding the pasta before the chicken is fully cooked through. Always check that the pieces are white all the way to the centre before draining and adding the pasta.
Overcooked pasta is the other thing to watch. Cook it to al dente as the packet directs, because it softens a little more once stirred into the hot pan. Salt the pasta water generously as well. Unsalted pasta tastes flat even when the sauce is well seasoned.
Top Tips
- Dice the chicken into even-sized pieces so they all finish cooking at the same time.
- Reserve a small cup of pasta cooking water before draining. A splash stirred in at the end loosens the sauce if it looks dry.
- Fry the garlic for no more than 30 seconds on medium heat. It burns quickly and turns bitter.
- Add the chilli flakes with the tomatoes rather than with the garlic so they do not scorch in the oil.
- Grate the Parmesan fresh if possible and add it only after the pan is off the heat so it does not clump.
- If using the optional mixed vegetables, make sure they are already boiled and drained before adding them to the pan so they do not release water into the sauce.
Serving and Storing Suggestions
Serve straight from the pan while hot, topped with freshly grated Parmesan and a few mint or basil leaves. It works well on its own as a main course.
Leftovers keep in a sealed container in the refrigerator for up to two days. Reheat in a pan over low heat with a small splash of water to loosen the sauce. The pasta absorbs more sauce overnight, so a little extra liquid when reheating helps bring it back to the right consistency.
Similar Recipes
- Chicken and Pasta Balti
- Chicken Noodle Stir-Fry
- Garlic and Chicken Pepper Stir Fry
- Thai Stir-Fried Chicken
Nutrient Benefits
Chicken breast is a lean source of protein, which helps keep the dish filling. Tomatoes contribute vitamin C and potassium. Olive oil provides unsaturated fat.
If you add the optional mixed vegetables, the dish gains additional fibre, vitamins and minerals depending on what you choose. Parmesan adds calcium. Taken together, this is a reasonably balanced bowl of protein, carbohydrates and vegetables.
Chicken Penne Arrabbiata
Ingredients
- 250 g Penne Pasta
- 200 g Chicken Breast, boneless and skinless
- 200 g Tomatoes, chopped
- 1 tsp Garlic, finely chopped
- 1/4 tsp Chilli Flakes
- Grated Parmesan Cheese, as required
- 3 tsp Olive Oil
- Mint Leaves / Basil / Parsley, small handful
- Optional
- 1/2 cup Mixed Vegetables, chopped, boiled (as desired)
Instructions
- Cook the pasta in salted water as per packet instructions until al dente.
- Dice the chicken breast and keep aside.
- Heat oil in a frying pan over medium flame. Fry the garlic for 30 seconds.
- Sprinkle salt and pepper powder on the chicken pieces.
- Add them to the hot pan and cook for 5 minutes or until browned.
- Add the chilli flakes, tomatoes and cook until the chicken is cooked through.
- Add salt as per taste.
- Drain the pasta and add to the pan along with the vegetables.
- Stir to mix well.
- Garnish with grated cheese and mint leaves.
- Serve.
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Frequently Asked Questions
Can I use any other pasta shape instead of penne?
Yes. Rigatoni or fusilli work well because both have ridges or spirals that hold the tomato sauce. Spaghetti or linguine can also be used, though the sauce will coat them differently and the dish will feel lighter. Penne is recommended here because the tubes trap the sauce inside, which gives more flavour in each bite.
How do I know when the chicken is cooked through?
The pieces should be white all the way through with no pink remaining in the centre. Cut into the thickest piece and if it is still pink or translucent, give it another minute or two before adding the tomatoes. The recipe says about 5 minutes until browned, but the exact time depends on how large your dice is. Smaller pieces cook faster.
The sauce looks too dry after adding the pasta. What should I do?
Set aside a small cup of the pasta cooking water before you drain it. Add it a tablespoon at a time and stir until the sauce coats the pasta evenly. If you forgot to save pasta water, a small splash of plain water works too, though it will thin the flavour slightly.
Can I make this less spicy for children?
Yes. Simply reduce the chilli flakes or leave them out entirely. The dish will still have flavour from the garlic and tomatoes. You can serve the chilli flakes on the side so adults can add their own. The recipe uses only a quarter teaspoon, which is already a mild amount, but even that can be noticeable for young children.
Can I use canned tomatoes instead of fresh chopped tomatoes?
Yes. About half a 400 g tin of chopped tomatoes is roughly equivalent to 200 g of fresh. Canned tomatoes tend to release more liquid, so the sauce may need a couple of extra minutes on the heat to reduce before you add the pasta. The flavour will be slightly deeper than with fresh tomatoes.
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