Name: Creamy Chicken all’Arrabbiata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 9 ounces penne; 2 tbsp olive oil; 14 ounces chicken fillets, cut into bite size chunks; 4 garlic cloves, minced; 1 shallot, finely chopped; 1 tsp salt; 1 tsp black pepper; 1 tsp crushed red pepper flakes; 1 tsp dried oregano; 1 tsp dried sage; 1 tsp sweet paprika; ¼ cup chicken broth; 2 tbsp tomato paste; 1 tsp sambal oelek (adjust to taste); 5.5 ounces cherry tomatoes; 1 ¾ cups puréed tomatoes; ½ cup cream (20% fat); 2 ounces grated Parmesan, plus more for serving; 2 tbsp chopped parsley

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Introduction

Creamy Chicken all’Arrabbiata is a spicy and comforting pasta dish that combines tender chicken with a rich, flavorful tomato cream sauce. Perfect for weeknight dinners, this recipe brings the bold heat of red pepper flakes balanced by the smoothness of cream and Parmesan. It’s easy to make and sure to satisfy any craving for a hearty, spicy meal.

A round red pot filled with a creamy orange sauce mixed with light yellow penne pasta, chunks of cooked chicken, and whole red cherry tomatoes. The sauce is thick and smooth, coating the pasta and chicken evenly. Small green herbs are scattered throughout the dish, with black pepper sprinkled on top. The pot is sitting on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 ounces penne
2 tbsp olive oil
14 ounces chicken fillets, cut into bite-size chunks
4 garlic cloves, minced
1 shallot, finely chopped
1 tsp salt
1 tsp black pepper
1 tsp crushed red pepper flakes
1 tsp dried oregano
1 tsp dried sage
1 tsp sweet paprika
¼ cup chicken broth
2 tbsp tomato paste
1 tsp sambal oelek (adjust to taste)
5.5 ounces cherry tomatoes
1 ¾ cups puréed tomatoes
½ cup cream (20% fat)
2 ounces grated Parmesan, plus more for serving
2 tbsp chopped parsley

Instructions

Step 1: Bring a large pot of generously salted water to a boil. Cook the penne until al dente according to package instructions. Drain the pasta, reserving ¼ cup of the cooking water. Set aside.
Step 2: Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they start to brown, about 5 minutes.
Step 3: Add the shallot and minced garlic to the skillet and cook for 2 minutes until soft. Stir in salt, black pepper, crushed red pepper flakes, oregano, sage, and paprika. Cook for an additional 30 seconds until fragrant.
Step 4: Pour in the chicken broth to deglaze the pan, scraping the bottom with a wooden spoon to lift any browned bits. Stir in the tomato paste and sambal oelek, cooking for about 1 minute until the tomato paste darkens slightly.
Step 5: Add the cherry tomatoes and cook for 2 minutes until they begin to soften. Pour in the puréed tomatoes, bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
Step 6: Stir in the cream, grated Parmesan, and chopped parsley. Cook for 1 more minute until the sauce is creamy and combined.
Step 7: If the sauce looks too thick, add a splash of the reserved pasta cooking water to loosen it. Taste and adjust salt if needed. Toss the cooked penne into the sauce, stirring to fully coat the pasta.
Step 8: Divide the pasta among serving bowls. Top with extra Parmesan, a sprinkle of crushed red pepper flakes, and a crack of black pepper. Serve immediately and enjoy!

Tips & Variations

For a richer flavor, substitute half the cream with mascarpone cheese or use heavy cream instead of 20% cream.
Add sliced bell peppers or mushrooms with the shallots for extra vegetables.
Adjust the heat by varying the amount of sambal oelek and red pepper flakes to suit your taste.
Use fresh herbs like basil or thyme instead of dried oregano and sage for a brighter herbal note.
For a lighter version, use half the cream and thin with additional chicken broth.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it has thickened. This dish is best enjoyed fresh but still delicious when reheated.

How to Serve

A white bowl filled with creamy orange pasta sauce covering penne pasta with small pieces of cooked chicken throughout, bright red cherry tomatoes placed on top and within the sauce, sprinkled with a layer of finely grated white cheese, and small green herb pieces scattered around; a silver spoon rests inside the bowl on the right side. The bowl is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes with this recipe?

Yes, penne works well because it holds the sauce nicely, but rigatoni, fusilli, or farfalle are great alternatives that will also pair wonderfully with the creamy arrabbiata sauce.

Is there a vegetarian version of this dish?

You can make a vegetarian version by omitting the chicken and adding extra vegetables like zucchini, eggplant, or mushrooms. Use vegetable broth instead of chicken broth for the sauce base.