This Rigatoni Arrabbiata with Chicken takes a classic spicy Italian pasta dish and adds juicy, succulent chicken breasts. It is so easy to make! The rich tomato sauce has a daring kick of red pepper flakes to give the sauce a fiery punch. 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.
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/ 60ml 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 tbsp 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 tbsp salt10 oz/ 280g 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/ 30g 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 pepper fresh parsley grated parmesan extra virgin olive oil