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Creamy Chicken all’Arrabbiata Recipe

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★★★★★

4.6 from 127 reviews

Creamy Chicken all’Arrabbiata is a flavorful Italian-inspired pasta dish featuring tender chicken chunks simmered in a spicy, creamy tomato sauce infused with garlic, herbs, and a hint of heat from red pepper flakes and sambal oelek. Served with perfectly cooked penne and topped with grated Parmesan and fresh parsley, this comforting meal balances spice and creaminess for a satisfying dinner.

Ingredients

Scale

Pasta

  • 9 ounces penne

Chicken & Sauce

  • 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

  1. Cook the Pasta: Boil the penne in a large pot of generously salted boiling water until al dente. Drain the pasta while reserving ¼ cup of the cooking water for later use.
  2. Sauté Chicken and Aromatics: Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken pieces and cook until they start to brown, about 5 minutes. Add finely chopped shallot and minced garlic; sauté for 2 minutes until softened and fragrant.
  3. Add Seasonings: Stir in salt, black pepper, crushed red pepper flakes, dried oregano, dried sage, and sweet paprika. Cook for an additional 30 seconds to release the aromas of the spices.
  4. Deglaze and Build Sauce: Pour in the chicken broth and scrape the skillet bottom with a wooden spoon to lift browned bits. Add tomato paste and sambal oelek; stir well and cook for about 1 minute until the tomato paste darkens slightly.
  5. Add Tomatoes and Simmer: Add cherry tomatoes and cook for 2 minutes until they begin to soften. Then add puréed tomatoes, bring the mixture to a boil, and simmer for 5 minutes to thicken the sauce.
  6. Finish the Sauce: Stir in the cream, grated Parmesan, and chopped parsley. Cook for 1 minute to meld flavors and thicken the sauce. If the sauce feels too thick or dry, add a splash of the reserved pasta cooking water to loosen it.
  7. Combine Pasta and Sauce: Toss the cooked penne into the creamy sauce, stirring thoroughly to coat all the pasta with the sauce. Taste and adjust salt as needed.
  8. Serve: Divide the pasta among serving bowls. Top each portion with extra grated Parmesan, a sprinkle of crushed red pepper flakes, and fresh black pepper. Enjoy your creamy, spicy Chicken all’Arrabbiata!

Notes

  • Adjust the amount of sambal oelek and crushed red pepper flakes to control the heat level.
  • Reserve pasta water during cooking to adjust sauce consistency as needed.
  • Use fresh grated Parmesan for best flavor and melting quality.
  • Can substitute penne with other pasta types like rigatoni or fusilli.
  • Use chicken thighs instead of breast for more tender, juicy chicken.
  • For a dairy-free version, use coconut cream and omit Parmesan or use dairy-free cheese.

Keywords: Creamy Chicken Arrabbiata, Spicy Chicken Pasta, Italian Pasta Recipe, Penne with Creamy Tomato Sauce, Chicken Tomato Pasta, Easy Italian Dinner

Find it online: https://platedbyemma.com/creamy-chicken-allarrabbiata-recipe/