This Rigatoni Arrabbiata with Chicken takes a classic spicy Italian pasta dish and adds juicy, succulent chicken breasts.
Tender chicken breasts, vibrant tomatoes, aromatic garlic, and a generous pinch of red pepper flakes create a delicious pasta that will leave you both satisfied and craving for more.
This recipe is perfect for those nights when you want to cook something quick and easy! It is ready to savor in under 45 minutes and only needs a side salad to make it a complete meal.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Chicken: The recipe uses chicken breast, but you can use chicken thighs if you prefer. They will need to be cooked for 15 minutes.
Canned Tomatoes: Buy the best quality canned tomatoes within your price range; the better the tomato, the better the sauce. I like canned crushed Italian tomatoes best.
Garlic: The recipe reads six cloves of garlic. But as I always say, we measure garlic with our hearts, so add more if you want.
Red pepper flakes: As written, the recipe has a spicy kick. Feel free to reduce or increase the amount to suit your tastes. (Red pepper flakes are called chilli flakes outside of the US)
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- The chicken breasts are cut into fillets which helps it cook evenly and stay juicy. Because of this, they will only need 3-4 minutes a side as the fillets are thinner than a chicken breast.
- The red pepper flakes get added to the oil at the beginning of the sauce. This helps soften them and flavors the oil so the fire and heat runs through the finished sauce.
- Read the packet instructions on your pasta and cook it for 1 minute less than the packet suggests. Once drained, it is tossed with the sauce and continues to cook.
- Before draining the pasta, reserve a cup of the pasta cooking water. You can add this to the pasta and sauce if it starts to look thick or dry. I usually only need around ¼ cup with this dish, but I reserve a whole cup just in case.
Cutting the chicken into fillets
Place the chicken breasts onto a clean chopping board and pat them dry with kitchen paper to prevent slipping as you work. Then, hold a long sharp knife parallel to the chopping board. Carefully cut through the middle of the chicken breast to create two fillets. Once you've got your fillets, cover them with some plastic wrap or parchment paper and use the base of a heavy skillet or a meat mallet and gently bash the plumper ends down until the fillet is an even thickness. Repeat with the second chicken breast.
Why You'll Love This Rigatoni Arrabbiata with Chicken
Recipe Adaptions/Substitutions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Spice: Adapt the sauce to suit your spice tolerance of your family. Add more or less red pepper flakes to taste. You can also add fresh red chilies for an extra flavor and spice boost.
- Pasta: Swap the rigatoni for penne, spirals, fusilli, rotini, or ziti
- Swap the chicken: Swap the chicken breast for chicken thighs, or add some shredded chicken to the sauce.
- Add veggies: Add extra veg by frying carrots, onions, or celery in the oil at the beginning of cooking. Or swap the spinach for kale, blanched broccoli, or chopped green beans.
- Make it cheesy and creamy: Add ½ cup of cream to the finished sauce, then stir through ½ cup of shredded cheese.
Serving Suggestions for Rigatoni Arrabbiata with Chicken
Sides: This spicy pasta is excellent on its own, but add a side salad, and you have a complete meal. We also love some bread to mop up any extra sauce. Or add a side of green veg like these sugar snap peas.
Wine: When it comes to spicy food, alcohol can enhance the burn from the red pepper flakes. So you want to go for wines with lower alcohol content. My perfect wine for Rigatoni Arrabbiata with Chicken is a crisp, dry Sauvignon Blanc or Pinot Grigio. If you fancy a red, avoid anything with high tannins. A light Valpolicella or Pinot Noir would be ideal.
Enjoy x
If you make this Rigatoni Arrabbiata with Chicken, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
For more chicken pasta recipes try:
- Garlic Butter Pasta with Garlic Chicken
- Grilled Chicken with Red Pepper Pasta
- Chicken Fajita Pasta
- Creamy Tomato Chicken and Chorizo Pasta
- Creamy Chicken and Bacon Pasta
- Lemon Pepper Chicken Pasta
- Creamy Rosemary Chicken Pasta
Get the Recipe
Rigatoni Arrabbiata with Chicken
Ingredients
For the sauce
- ¼ cup extra virgin olive oil
- 2 teaspoons red pepper flakes , adjust to taste
- 6 cloves garlic , crushed/minced
- 1 can crushed Italian tomatoes 28oz/800g can
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup baby spinach leaves , packed
For the chicken
- 2 chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
For the pasta
- 1 tablespoon salt
- 10 oz rigatoni
- fresh parsley , for garnish
- grated parmesan , for garnish
- extra virgin olive oil , for garnish
- salt and pepper , to taste
Instructions
For the sauce
- Pour the extra virgin olive oil into a large pan, add the red pepper flakes, and place over medium-low heat. Cook gently for 3 minutes.¼ cup extra virgin olive oil2 teaspoons red pepper flakes
- Remove the pan from the heat and add the garlic. Stir in the oil for 20 seconds, then add the canned crushed tomatoes.6 cloves garlic1 can crushed Italian tomatoes
- Add salt and sugar.1 teaspoon sugar½ teaspoon salt
- Cook the tomatoes on low heat for 20 minutes.
While the sauce is cooking, fillet and cook the chicken.
- Place the chicken breasts on a chopping board and pat them dry with some kitchen paper.2 chicken breasts
- Take a long sharp knife and, holding it parallel to the chopping board, carefully cut through the middle of the chicken breast to create two fillets.
- Cover the fillets with some plastic wrap or parchment paper, use the base of a heavy skillet or a meat mallet, and gently bash the plumper ends until the fillet is an even thickness.
- Season the chicken with salt and pepper.1 teaspoon salt½ teaspoon black pepper
- Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the chicken fillets to the pan.2 tablespoon olive oil
- Cook chicken for 3-4 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
Cook your pasta
- Bring a large pan of water to a boil and add your salt. Add the pasta and cook for 1 minute less than the packet suggests.1 tablespoon salt10 oz rigatoni
- Reserve a cup of the pasta cooking water, then drain the pasta.
- Add the pasta to the sauce and ¼ cup of the reserved cooking water.
- Turn the pasta over in the sauce so it's completely coated. Cook for a minute over low heat, adding extra pasta water if the sauce gets too dry.
- Add the baby spinach and toss through the pasta to wilt it.1 cup baby spinach leaves
- Test the seasoning, top with the chicken, and then serve with fresh parsley, freshly grated parmesan, and a drizzle of EVOO.salt and pepperfresh parsleygrated parmesanextra virgin olive oil
Nutrition
Nutrition is per serving
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