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Recipe by:

Elena SMITH

Quick Chicken Penne Arrabbiata

A comforting and spicy chicken penne dish ready in just 30 minutes, perfect for festive gatherings or a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 12 ounces penne pasta I prefer Barilla for its reliable texture.
  • 1 pound boneless, skinless chicken breasts Choose chicken sourced from local farms.
  • 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 crushed tomatoes (28 ounces; San Marzano tomatoes are my go-to.)
  • 1 teaspoon sugar To balance the acidity of the tomatoes.
  • Salt and pepper To taste.
  • Fresh basil For garnish.
  • Grated Parmesan cheese For serving (aged Parm is best).

Equipment

  • Large pot
  • Large skillet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot, garnished with fresh basil and a generous sprinkling of grated Parmesan cheese.

Notes

Don't rush the sauce development to ensure layers of flavor.