Ready in: 30 minutes · Serves: 4 · Technique: Sautéing · Storage: Refrigerate for up to 3 days.
Quick Answer
To make Chicken Penne Arrabbiata, cook penne pasta, sauté seasoned chicken, and combine with a spicy tomato sauce for a comforting, festive meal.
When I think of comfort food that warms my soul, especially during the bustling holiday season in New York City, Chicken Penne Arrabbiata rushes to my mind. The melody of simmering tomatoes, garlic, and a hint of spice creates a symphony in my kitchen, reminiscent of cozy gatherings with friends and family as the crisp winter air dances outside.
A Comforting Holiday Classic
Why You'll Love This Recipe
- This Chicken Penne Arrabbiata is a comforting dish that captures the essence of cozy gatherings during the holidays.
- The vibrant flavors of tomatoes, garlic, and spices create a deliciously rich sauce that pairs perfectly with juicy chicken.
- Quick and easy to prepare, it makes for a perfect weeknight meal or festive gathering dish.
- Customize the spice level to your preference, making it suitable for both spicy food lovers and those who prefer milder flavors.
- Leftovers are just as good, allowing you to enjoy this delightful dish multiple times!
Ingredients
For this vibrant dish, you will need:
Pasta and Chicken
- 12 ounces penne pasta (I prefer Barilla for its reliable texture)
- 1 pound boneless, skinless chicken breasts (choose chicken sourced from local farms for the best flavor)
Aromatics and Sauce
- 3 tablespoons olive oil (extra virgin, if you can)
- 4 cloves garlic (finely minced; nothing beats fresh garlic!)
- ½ teaspoon red pepper flakes (adjust to your spice preference)
- 1 can (28 ounces) crushed tomatoes (San Marzano tomatoes are my go-to for their sweetness)
- 1 teaspoon sugar (to balance the acidity of the tomatoes)
- Salt and pepper, to taste
Garnishes
- Fresh basil, for garnish (a handful is perfect)
- Grated Parmesan cheese, for serving (I love using aged Parm for its depth of flavor)
How to Make Chicken Penne Arrabbiata (Step-by-Step)
This Chicken Penne Arrabbiata is a simple yet flavorful dish that will quickly become a favorite. Follow these easy steps to create this delightful meal.
Step 1: Cook the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, typically about 10-12 minutes. I stir occasionally to ensure even cooking. Reserve 1 cup of the pasta water, then drain the rest and set the penne aside.
Step 2: Prepare the Chicken
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pan. Sear each side for about 5-7 minutes until golden brown and fully cooked through, aiming for an internal temperature of 165°F for perfectly juicy chicken.
Step 3: Sauté the Aromatics
Remove the chicken from the skillet and set it aside. In the same pan, add the remaining tablespoon of olive oil. Toss in the minced garlic and red pepper flakes, sautéing until fragrant-about 30 seconds. This is the moment when the nutty aroma of browning garlic fills your kitchen and invites everyone to come closer.
Step 4: Make the Sauce
Pour in the crushed tomatoes and add the teaspoon of sugar. Stir everything together, letting the sauce simmer for about 10 minutes until it thickens slightly. I like to taste it at this stage, adjusting the seasoning with salt and pepper as needed.
Step 5: Combine the Dish
Tear the cooked chicken into bite-sized pieces and return it to the skillet. Add the drained penne and a splash of reserved pasta water for creaminess. Toss everything together until the pasta is well coated in that vibrant sauce.
Step 6: Garnish and Serve
Serve hot, garnished with fresh basil and a generous sprinkling of grated Parmesan cheese. The delightful contrast of red and green feels particularly festive for the season!
Common Mistakes to Avoid
- Overcooking the Pasta: Ensure your pasta is al dente to maintain its texture when mixed with the sauce.
- Not Tasting the Sauce: Always taste and adjust the seasoning. A pinch more salt or sugar can elevate your dish.
- Skipping the Pasta Water: Don't forget to reserve pasta water! It's a brilliant way to adjust the sauce's consistency.
Tips and Tricks for Success
- For added depth, consider marinating the chicken in olive oil, garlic, and herbs for a few hours prior to cooking.
- This dish pairs beautifully with a side of garlic bread or a fresh garden salad.
- Leftovers can be enhanced by frying in a skillet the next day for an irresistible crispy finish.
Variations
- Substitute penne pasta with whole wheat or gluten-free pasta for a healthier option.
- Use shrimp or sausage instead of chicken for a different protein.
- Add bell peppers or mushrooms for extra vegetables and flavor.
How to Serve
- Serve hot, garnished with fresh basil and a generous sprinkling of grated Parmesan cheese.
- Accompany with a side salad or garlic bread for a complete meal.
- Offer red pepper flakes on the side for those who enjoy a spicier dish.
Make Ahead and Storage
- Make Ahead: Marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking for added flavor.
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat on the stove over low heat, adding a splash of water or olive oil to revive the sauce.
- Freezing: Store without Parmesan to prevent graininess, and enjoy later by reheating as needed.
Recipe Notes / What I Learned
Throughout my testing of this dish, I discovered the importance of not rushing the sauce development-it truly rewards you with layers of flavor. Cooking is about patience, especially when crafting sauces that evoke warmth and togetherness. As the holiday season approaches, I can't wait to share this recipe over a festive dinner with loved ones, creating new memories around the table.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 plate
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 55g carbs · 15g fat
Recipe by:
Quick Chicken Penne Arrabbiata
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of the pasta water, then drain the rest and set the penne aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pan. Sear each side for about 5-7 minutes until fully cooked through.
- Remove the chicken from the skillet and set it aside. In the same pan, add the remaining tablespoon of olive oil. Toss in the minced garlic and red pepper flakes, sautéing until fragrant—about 30 seconds.
- Pour in the crushed tomatoes and add the teaspoon of sugar. Stir and let the sauce simmer for about 10 minutes until it thickens slightly.
- Tear the cooked chicken into bite-sized pieces and return it to the skillet. Add the drained penne and a splash of reserved pasta water. Toss everything together until the pasta is coated in the sauce.
- Serve hot, garnished with fresh basil and a generous sprinkling of grated Parmesan cheese.
Notes
FAQs
1. Can I use a different type of pasta for Chicken Penne Arrabbiata?
Absolutely! While penne is traditional, you can substitute it with any pasta shape you prefer, such as rigatoni or farfalle. Just ensure to adjust the cooking time accordingly.
2. How can I make the dish spicier?
If you prefer a spicier flavor, you can increase the amount of red pepper flakes, or even add some sliced fresh chili peppers when sautéing the garlic.
3. Can I use leftover chicken in this recipe?
Yes! Leftover grilled or roasted chicken works perfectly. Just break it into bite-sized pieces and add it to the sauce as you prepare the dish.
4. What can I serve with Chicken Penne Arrabbiata?
This dish pairs well with a simple garden salad, garlic bread, or even a glass of red wine to complement the rich flavors.
5. How should I store leftovers of Chicken Penne Arrabbiata?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it without the Parmesan cheese for best results when reheating.
