Creamy Chicken all’Arrabbiata
Creamy Chicken all’Arrabbiata combines penne, tender chicken, spicy tomato sauce, cream, Parmesan, garlic, and herbs in one bold pasta dinner. It is a satisfying family-style meal with enough heat for spice lovers and enough creaminess to keep every bite balanced.
Equipment
- Large Pot
- Deep skillet
- Cutting Board
- Chef's Knife
- Colander
- Wooden spoon
Ingredients
- 9 ounces penne
- 2 tablespoons olive oil
- 14 ounces chicken fillets cut into bite-size chunks
- 4 garlic cloves minced
- 1 shallot finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon sweet paprika
- 1/4 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon sambal oelek more or less to taste
- 5.5 ounces cherry tomatoes
- 1 3/4 cups puréed tomatoes
- 1/2 cup cream 20% fat
- 2 ounces grated Parmesan plus more for serving
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve a little pasta water, then drain.
- Heat olive oil in a deep skillet over medium-high heat. Add chicken, salt, and black pepper, then cook until lightly golden.
- Add the garlic and shallot to the skillet and cook until fragrant, stirring often so the garlic does not burn.
- Stir in the crushed red pepper flakes, oregano, sage, paprika, tomato paste, and sambal oelek. Cook for about 1 minute.
- Pour in the chicken broth and scrape the skillet. Add cherry tomatoes and puréed tomatoes, then bring the sauce to a gentle simmer.
- Simmer until the chicken is cooked through and the tomatoes have softened, about 8 to 10 minutes.
- Reduce the heat to low. Stir in the cream and Parmesan until the sauce looks smooth and creamy.
- Add the drained penne and toss until coated. Loosen with reserved pasta water if needed.
- Finish with chopped parsley and extra Parmesan, then serve warm.
Notes
Storage: Store cooled Creamy Chicken all’Arrabbiata in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave with a splash of broth, cream, or water to loosen the sauce.
Freezing: Freeze portions for up to 2 months. Thaw overnight in the refrigerator and reheat slowly because cream sauces can soften after freezing.
Expert Tips: Cook the tomato paste with the garlic and shallot before adding liquid so the sauce tastes deeper and less sharp.
Spice Level: Start with 1 teaspoon sambal oelek and adjust after the cream and Parmesan are added, since dairy softens the heat.
Variations: Add spinach, roasted red peppers, mushrooms, or swap penne for rigatoni, fusilli, or ziti.
Serving Ideas: Serve with garlic bread, green salad, roasted broccoli, or warm focaccia for a complete pasta dinner.