Chicken arrabiata pasta is a bold and fiery pasta dish packed with juicy chicken, rich tomato sauce, fresh herbs, and a hit of chilli heat. This is the ultimate comfort food when you want something hearty, spicy, and ready in under an hour.
Chicken arrabiata is absolutely champion, when you need to cook something quick, heart-warming and satisfying. This dish has that perfect mix of heat from chilli combined with richness from plum tomatoes. Add here healthy protein source from chicken breast and wholesome carbs from pasta - and you have your new favourite dinner option!
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Ingredients to make Chicken Arrabiata Pasta
There are a lot of variations for Arrabiata sauce. But mine is, of course, the best one. Here is what I am using when cooking this dish:
- Diced chicken breast.
- Olive oil: I recommend a good-quality extra virgin olive oil to build the base of your sauce.
- Onion and garlic: Classic aromatics that give the sauce depth. Cook them until they’re browned for that extra sweetness.
- Tomato paste.
- Peeled plum tomatoes - choose the good quality ones, it is really important for this sauce. Use the one that you already tried.
- Dried oregano and parsley - or use the Italian Mix.
- Chilli pepper or chilli powder/flakes: Adjust based on your heat preference. Keep the seeds in for more fire. If you are cooking for the kids - remove the seeds, or reduce the amount of powder / flakes. But still arrabiata has to have spiceness, otherwise it would not be "arrabiata".
- Fresh basil. - A bunch of fresh basil leaves is must-be in this dish. It brings freshness and elevates the whole look of the dish.
- Parmigiano: Grated generously through the pasta to bring everything together with that nutty, salty finish. Grate MORE if you want.
- Salt and ground pepper.
- Pasta of your choice: Penne is ideal — the sauce clings to it perfectly, but any short pasta works. Don’t forget to reserve some pasta water for the sauce, 1-2 cups.
You could also toss in some capers, black olives, or even sun-dried tomatoes if you want to dial up the umami. And for an extra layer of warmth, a pinch of smoked paprika works brilliantly.
Instructions - How to Make Chicken Arrabiata Pasta
This chicken arrabiata recipe is incredibly easy to pull together, even on a busy weeknight. Just make sure to use a large skillet or a heavy-based pot — you’ll need enough space to cook the chicken, sauce, and combine the pasta all in one pan.
- Step 1: First, heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Add the diced chicken and sauté for 2–3 minutes until it begins to brown lightly. Remove the chicken and set it aside. Wipe the skillet clean with a paper towel.
- Step 2: Return the skillet to the heat and pour in 2 tablespoons of olive oil. Add the finely chopped onion and garlic and sauté for 3–4 minutes until golden and fragrant. Stir in the tomato paste, a pinch of salt and pepper, and cook for another 2 minutes, stirring often. Add the plum tomatoes and break them up with a spoon. Add the chilli, herbs, more salt and pepper, and torn basil leaves. Let the sauce simmer for 5 minutes to develop its flavour.
- Step 3: You can make the arrabiata sauce smooth by using a blender, or you can leave it as it is. I prefer to blend it just a bit — not to absolute smoothness — because I like this sauce to be rough and rustic. It should have texture. Return the chicken to the skillet with the sauce, coat it well, and let it simmer while you cook the pasta.
- Step 4: Cook the pasta according to the instructions. When draining, reserve 1–2 cups of the pasta water — you’ll need it to bring everything together later. Once the pasta is drained, transfer it to the skillet. Add 1 cup of the reserved pasta water and the grated parmigiano, and stir everything until the pasta is well coated in the sauce. Add more cheese or a splash more water if needed. Taste and adjust seasoning before serving.
Two tips to make this flawless:
- Reserve extra pasta water — the starch helps emulsify the sauce for a velvety finish.
- Always cook your tomato paste for a couple of minutes to reduce its bitterness and enhance sweetness.
How to Serve and How to Store Chicken Arrabiata
You can serve this chicken arrabiata straight away while it's piping hot. I like to plate it with a fresh salad, warm bread rolls, or some simple roasted vegetables on the side. It’s rich, comforting, and balanced enough to stand on its own, but sides like these round out the meal beautifully.
What’s even better is that the flavours deepen and improve overnight — which makes this an excellent recipe for meal prep. It stores wonderfully in the fridge for up to 3 days in an airtight container. It’s also freezer-friendly: just portion it out, freeze, and defrost as needed. Reheat in the microwave or gently on the stove with a splash of water to loosen the sauce.
Scroll down to view the full recipe + useful notes to make this chicken arrabiata even better!
Top Tips to Make Chicken Arrabiata The Greatest:
- Use a large skillet or heavy-based pot. It might seem excessive, but you need the space. Between cooking the chicken, building the sauce, and adding pasta and cheese at the end, a small pan won’t cut it. Using a large pan also allows even heat and better caramelisation, giving you more flavour.
- Always cook the tomato paste properly. This isn’t just for colour — it transforms the paste, making it deeper and sweeter. Raw tomato paste can taste metallic, but cooking it for a few minutes gets rid of that. It’s a tiny step with a huge payoff in the final sauce.
- Don’t overcook the chicken in the first step. You're just searing it to get some colour. It will finish cooking in the sauce later, which keeps it juicy and tender. Overcooked chicken at the beginning will end up dry and stringy.
- Use high-quality plum tomatoes. Cheap tinned tomatoes are often watery and acidic. Go for a decent brand — ideally imported Italian ones. They have better flavour and a richer texture, which matters since the sauce is the star. These are good and those are good.
- Reserve pasta water before draining. It’s full of starch and acts like a magic binding agent for your sauce. Add it gradually until you get that silky, restaurant-style finish. Without it, the sauce may sit on top of the pasta rather than coat it.
- Don’t skip the parmigiano in the sauce. It’s not just a topping — it thickens the sauce and adds a lovely umami note. Use more if you want it cheesier.
- Customise the spice level. You control the heat — use more or less chilli depending on your preference. If using fresh chilli, leaving the seeds in will add extra fire.
- Blend the sauce only slightly if at all. I like mine a bit chunky — it gives the sauce character and texture. A full blitz turns it into soup. A few pulses with a stick blender is all you need if you want to smooth it out a bit.
- Let the pasta rest for a minute before serving. This helps the sauce settle and cling to the pasta. It also lets the cheese finish melting and thickening the sauce naturally. It's one of those simple chef tricks that makes the dish feel more cohesive.
FAQ
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative. They’re juicier and have more flavour due to their fat content. Just make sure to trim excess fat and cut them into small pieces so they cook evenly. They’ll take slightly longer to brown but work beautifully in the sauce.
Is this dish meant to be really spicy?
Traditionally, arrabiata has a noticeable kick — “arrabiata” means “angry” in Italian, after all. But it’s up to you. You can adjust the heat level by changing the amount or type of chilli. Start mild and build up if you’re not sure how hot you like it.
Can I make this vegetarian?
Yes! Simply omit the chicken and add roasted vegetables like courgettes, mushrooms, or aubergines. Chickpeas or lentils are also a good option for adding protein. The arrabiata sauce itself is naturally vegan.
Can I make the Arrabiata sauce ahead of time?
Absolutely. The sauce gets even better after a day in the fridge as the flavours deepen. Make it up to 2 days ahead and store it in an airtight container. Reheat gently before tossing with pasta and cheese.
What type of pasta works best for Chicken Arrabiata?
Penne is the classic for arrabiata — its ridges hold onto the sauce. But rigatoni, fusilli, or even farfalle work well. Avoid thin pasta like angel hair, which won’t stand up to the hearty sauce. Use what you have, but short, sturdy pasta is best.
Why reserve pasta water?
Pasta water contains starch that helps emulsify the sauce. It also loosens up the tomato base so it coats the pasta evenly. Always reserve some before draining, and add it gradually. It’s a small step that makes a huge difference.
What can I do if my sauce is too acidic?
First, check your tomatoes — some cheap tins are more acidic. Adding a pinch of sugar or a touch more cheese can help round out the flavour. Cooking the sauce a bit longer can also mellow it out. Always taste and adjust.
Chicken Arrabiata Recipe
Chicken arrabiata is a spicy, comforting pasta dish made with juicy chicken, fresh herbs, chilli-spiked tomato sauce, and plenty of grated parmigiano. It’s rich, rustic, and packed with flavour — ready in under an hour with just one skillet.
Ingredients
- 400 g diced chicken breasts
- 2–3 tablespoon olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, chopped or thinly sliced
- 1 tablespoon tomato paste
- 2 jars (cans) peeled plum tomatoes
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 chilli pepper or ½ tablespoon chilli powder or ¼ tablespoon chilli flakes
- Bunch of fresh basil
- 30–50 g grated parmigiano
- Salt and ground pepper to taste
- Pasta of your choice (preferably penne)
- 1–2 cups reserved pasta water
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or heavy-based pot. Add the diced chicken and cook for 2–3 minutes until lightly browned, then remove and set aside. Wipe the skillet clean.
- Add 2 tablespoon olive oil to the skillet and sauté the onion and garlic for 3–4 minutes until golden. Stir in the tomato paste with a pinch of salt and pepper and cook for 2 minutes, stirring often. Pour in the plum tomatoes, break them up with a spoon, then add your chilli, herbs, more salt and pepper, and torn basil. Let simmer for 5 minutes.
- You can make the sauce smoother by blending it slightly — I prefer to blend just a bit and keep it rustic. Return the chicken to the skillet, coat it in the sauce, and let it cook. Meanwhile, cook the pasta in a separate pot. Reserve 1–2 cups of pasta water before draining.
- Transfer the cooked pasta to the skillet with the sauce. Add 1 cup of the pasta water and the grated parmigiano. Stir everything well until the sauce thickens and coats the pasta. Add more cheese or water if needed. Taste and season before serving.
Notes
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Pairing
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