Penne Arrabbiata with Chicken

About this recipe

Penne Arrabbiata with Chicken takes the classic Roman pasta and adds cubed chicken breast for protein, creating a dish that's punchy, vibrant, and anything but heavy. The sauce should taste bright and aromatic rather than simply hot—adjust your chilli flakes to find that balance. Cubed chicken cooks through quickly, staying tender and absorbing the tomato flavours. This is a weeknight dinner that feels special. Crushed tomatoes form the base, but the magic comes from garlicky oil infused with red chilli flakes before the tomatoes go in. The timing matters: pop the garlic, add the chilli flakes, let them kiss the hot oil for maybe 30 seconds to bloom their flavour, then add the tomatoes before the garlic can burn. Season cubed chicken and brown it quickly in separate oil until golden, then combine just before serving so the chicken stays distinct from the sauce rather than becoming shredded and lost. The finished sauce should coat the penne rather than pool around it—if it's too thin, let it bubble a bit longer to concentrate. If it's too thick, add a splash of pasta water. The sauce shouldn't taste raw or one-note; it should taste of bright tomato, aromatic garlic, and the lingering warmth of chilli. Taste and adjust seasoning just before serving. Toss immediately with hot penne, reserving pasta water to adjust the sauce consistency. Finish with fresh parsley and maybe a drizzle of good olive oil. This dish doesn't keep brilliantly once assembled (the penne will continue absorbing liquid), so make it fresh and serve hot. Leftover sauce keeps in the fridge for three days and reheats beautifully.