Chicken Penne Arrabbiata Recipe
I’m obsessed with anything that has to do with pasta. Today I was feeling a little spicy! I have tender penne cooked in marinara sauce and red wine spiked with red pepper flakes. This one is for all you spicy food lovers out there! You can add as much red pepper flakes as you can handle. I’m sure you’ve heard “arrabbiata” before, whether reading it on a jar of sauce or on the menu at a restaurant. What does it actually mean? The word arrabbiata is “angry” in Italian. The namesake, for food, is used for recipes that pack some heat. Now that we have the etymology out of the way, let’s eat some pasta.
Penne – You can, of course, use any type of pasta you like. Long shapes such as spaghetti, linguini, etc. Small shapes like ziti and rotini will work too. Olive oil – Other mild oils such as vegetable, canola, sunflower, safflower, or avocado oil are great. Chicken – I used chicken breasts, boneless and skinless cut into small cubes. You can use chicken thighs if you want. Onion – White, yellow, red, shallots; any onion you like. Garlic – I used lots of garlic for this recipe! You can use more or less as you prefer. Marinara – Try a homemade sauce or use store-bought. Red wine – Dry wines such a Cabernet Sauvignon, Pinot Noir, Merlot, or Shiraz. Want to go alcohol-free? Use and extra cup of broth with 2 tbsp red wine vinegar. Chicken broth – I like to use low-sodium broth to have full control over the salt. Oregano – I used dried, but fresh oregano would be great if you have any on hand. Salt & pepper – Season to taste. Red pepper flakes – The more heat the merrier! Basil – I used some in the pasta and some for garnish. Parmesan – Can you really enjoy a plate of pasta without some freshly grated parmesan cheese?
How to make chicken penne arrabbiata
What else can I mix into my penne arrabbiata?
Your pasta, your rules! You can use any of your favorite veggies or meats with this one-pot dinner. Need some inspiration? I’ve got you covered:
Ground meats – Chicken, turkey, beef, pork, sausage, even lamb! Greens – Spinach, kale, arugula. Pantry clean out – Corn, peas, chiles, olives. Veggies – Bell peppers, carrots, fresh tomatoes, broccoli florets.
What sides work best?
This recipe is great as a meal all on its own. If you want a bit more variety on the table, you can start with a course of:
Salad:
Creamy Cucumber Salad Caprese Salad Kale Salad with Blueberry Vinaigrette Avocado Tomato Salad
Fresh bread:
No Knead Skillet Bread Texas Roadhouse Rolls Fast and Easy No Knead Bread Soft Buttermilk Dinner Rolls
How to store leftovers
Your penne arrabbiata will last 3-4 days in an airtight container in the fridge. To reheat, you can use the microwave or the stovetop. If you want to reheat on the stove, add the leftover pasta to a skillet over medium heat. You can add a splash of chicken broth as the pasta heats back up in case the sauce starts to dry out.
Can I freeze leftovers
While I don’t suggest freezing cooked pasta, you can if you’d like. The pasta, once thawed, will become quite soft. If you don’t mind that texture, your pasta will last 1-2 months frozen. Take the pasta out of the freezer and let it thaw overnight in the fridge to make reheating easier.
Are you a pasta lover? Try these recipes:
Rigatoni con Polpette and Arrabbiata Sauce One Pot Pasta Spaghetti Bolognese Instant Pot Baked Ziti Pasta alla Vodka Creamy Tomato Chicken Pasta Chicken Lasagna alla Bolognese Crack Chicken Penne
