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Creamy Chicken all’Arrabbiata

Creamy Chicken all'Arrabbiata: A Spicy Twist on Comfort Food

This Creamy Chicken all’Arrabbiata combines tender chicken in a spicy tomato base with cream, creating a delicious quick meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Penne Any pasta shape can be used, like rigatoni or fusilli.
For the Chicken
  • 2 tbsp Olive Oil Use any neutral oil for a lighter taste.
  • 1 lb Chicken Fillets Cut into bite-sized pieces.
For the Aromatics & Seasonings
  • 4 cloves Garlic Fresh garlic is preferred; substitute with garlic powder.
  • 1 medium Shallot Can substitute yellow onion.
  • 1 tsp Salt Consider using kosher salt.
  • 1 tsp Black Pepper Increase quantity for more heat.
  • 1 tsp Crushed Red Pepper Flakes Adjust based on heat preference.
  • 1 tsp Dried Oregano Italian seasoning works well too.
  • 1 tsp Dried Sage Can replace with thyme or skip.
  • 1 tsp Sweet Paprika Smoked paprika can be used for a different flavor.
For the Sauce
  • 1 cup Chicken Broth Vegetable broth for a vegetarian alternative.
  • 2 tbsp Tomato Paste Can substitute with marinara sauce.
  • 1 tbsp Sambal Oelek Adjust to taste.
  • 1 cup Cherry Tomatoes Can substitute canned diced tomatoes.
  • 1 cup Purée Tomatoes Canned tomato purée for convenience.
  • 1 cup Cream Unsweetened coconut milk for a lighter version.
  • ½ cup Grated Parmesan Optional: Nutritional yeast for a vegan option.
  • ¼ cup Chopped Parsley Basil can be used for a different flavor.

Equipment

  • large pot
  • Non-Stick Skillet
  • colander

Method
 

Step‑by‑Step Instructions for Creamy Chicken all’Arrabbiata
  1. Boil Pasta: Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, about 10-12 minutes. Reserve ¼ cup pasta cooking water, then drain.
  2. Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken fillets and cook for about 5 minutes until browned.
  3. Sauté Aromatics: Add minced garlic and chopped shallots and sauté for 2 minutes until fragrant.
  4. Season: Sprinkle in salt, black pepper, crushed red pepper flakes, oregano, sage, and paprika. Stir for 30 seconds.
  5. Deglaze: Pour in chicken broth, then add tomato paste and sambal oelek. Stir for 1 minute.
  6. Add Tomatoes: Introduce cherry tomatoes and puréed tomatoes; simmer for 5 minutes.
  7. Finish Sauce: Stir in cream and grated Parmesan; add reserved pasta water to adjust consistency.
  8. Combine: Toss pasta into the sauce, ensuring it’s well-coated. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Adjust spiciness with crushed red pepper and sambal oelek. Customize with seasonal veggies or different proteins.

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