Chicken Arrabiata Pasta

Every time I make Chicken Arrabiata Pasta, I’m reminded of those cozy nights in my kitchen, where the aroma of simmering spices fills the air and makes my heart flutter with anticipation. It’s a dish that perfectly balances heat and comfort, allowing you to savor every bite, and it always seems to bring everyone together around the dinner table. I can’t help but reminisce about the first time I tried it at a small Italian restaurant. I was instantly hooked by the vibrant flavors of the crushed red pepper flakes and the rich, velvety texture of the passata. Now, I’ve made it my mission to recreate that experience at home, and let me tell you, this recipe does not disappoint.

As the warm steam rises from the pot, I feel the stress of the day melting away. It’s one of those recipes that makes the kitchen feel alive and inviting. Friends and family often gather around, eagerly waiting for the first taste, and there’s something special about watching their expressions transform with each bite. The heat from the red pepper flakes combined with the fresh notes of basil creates a symphony of flavors that dance on your palate, making it simply irresistible.

Whether it’s a casual weeknight dinner or a gathering with loved ones, Chicken Arrabiata Pasta is always a hit. It’s easy to prepare yet decadent enough to impress anyone who walks through your door. So grab your apron, and let’s dive into making this mouthwatering dish that will surely become a staple in your home!

What You’ll Need for Chicken Arrabiata Pasta

Using simple yet flavorful ingredients is key to making Chicken Arrabiata Pasta. The combination of olive oil, fresh garlic, and passata creates a vibrant sauce, while the pappardelle provides the perfect vehicle to soak up all that delicious goodness. Let’s dive into the components that make this dish a delight!

• 1/4 cup olive oil – Essential for sautéing and adds richness to the dish.
• 1/2 medium onion, chopped – Provides a sweet base flavor when sautéed.
• 6 cloves garlic, minced – Adds depth and aromatic flavor.
• 24 ounces DeLallo Passata Tomato Purée – The heart of the sauce, creating a rich tomato base.
• 1 teaspoon crushed red pepper flakes – Brings the heat and excitement to the dish.
• 8.8 ounces DeLallo Egg Pappardelle – A wide pasta that beautifully holds the sauce.
• 2 cups cooked chicken (I used rotisserie) – Adds protein and flavor to the dish.
• Salt & pepper to taste – Essential seasonings to enhance flavors.
• 1 large handful fresh basil, sliced/torn – Fresh herb that brightens the dish.
• Freshly grated parmesan cheese to taste – A delicious finishing touch for added richness.

The Method for Chicken Arrabiata Pasta

Now that we have our ingredients ready, let’s get into the heart of making Chicken Arrabiata Pasta. The steps are easy to follow, allowing you to create a rich and delightful dish that everyone will enjoy. Let’s cook!

1. Start by adding the olive oil to a pot, braiser, or deep skillet. Heat it over medium heat and then toss in the chopped onion. Sauté for about 4 to 5 minutes until the onions become translucent and fragrant. You’ll know it’s ready when the smell fills your kitchen, signaling that the base flavor is being developed.
2. Next, stir in the minced garlic and let it cook for just 1 minute. Be careful not to let it burn, as it can turn bitter. You want it to soften and release its wonderful aroma, complementing the onions.
3. Add the passata and crushed red pepper flakes to the pan. Stir everything together to combine the flavors. As it starts to bubble, it’s time to cover the pot slightly open with a lid. Let it simmer over low heat for 20 to 25 minutes, stirring occasionally. You should see it bubbling gently, and the sauce will thicken beautifully during this time.
4. Meanwhile, bring a generously salted pot of water to boil for the pappardelle. Once boiling, cook the pasta al dente according to the package directions. This will ensure that the pasta is firm yet tender.
5. After the sauce has simmered and thickened, add the cooked chicken to the sauce. Let it warm through for a few minutes, allowing the flavors to meld. Stir it occasionally to ensure the chicken is well-coated with the sauce.
6. Season the sauce with salt & pepper to taste. Don’t be shy with the seasoning; it can really enhance the dish. Stir in the fresh basil, which will add a wonderful pop of freshness right before serving.
7. Once the pasta is cooked, drain it but reserve a splash of the hot pasta water. Toss the hot pappardelle into the sauce, mixing until the pasta is well-coated. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
8. Serve your Chicken Arrabiata Pasta hot, topped with plenty of freshly grated parmesan cheese. The cheese will melt slightly, adding a creamy layer of flavor that complements the spicy sauce perfectly.

Helpful Hints

When cooking Chicken Arrabiata Pasta, keeping a few handy tips in mind can make your experience even better. Here are some helpful hints to ensure you nail this recipe every time:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent drying out.
• Freezing: You can freeze the pasta in individual portions. Just be aware that the texture of the pasta may change slightly upon reheating.
• Pairing: Serve with a crisp green salad and garlic bread for a complete meal experience.
• Meal prep: You can prepare the sauce ahead of time and simply cook the pasta when you’re ready to serve.
• Variations: Try adding different proteins like shrimp or vegetables like zucchini for a twist on the classic.

Serving Suggestions

When it comes to serving Chicken Arrabiata Pasta, there are countless ways to make it a complete meal. Here are some suggestions to elevate your dining experience:

• Pair with a crisp salad: A simple green salad with a vinaigrette is the perfect accompaniment to balance the spiciness of the dish.
• Garlic bread: Serve with slices of warm garlic bread to soak up any leftover sauce.
• Wine pairing: Although I won’t mention any specific types, a nice sparkling water or a fruity soda works well for those who prefer non-alcoholic beverages.
• Occasions: This dish is perfect for casual family dinners, celebrations, or even romantic evenings.
• Seasonal sides: Roasted vegetables or a seasonal ratatouille can add a lovely touch to your plate.
• Leftovers for lunch: The flavors of Chicken Arrabiata Pasta actually improve the next day, making it a great choice for meal prep or lunch boxes.

FAQ

Conclusion

In conclusion, Chicken Arrabiata Pasta is a dish that beautifully combines flavor, comfort, and simplicity. The rich sauce paired with hearty pasta is bound to satisfy any craving. I encourage you to give this recipe a try tonight; it’s a wonderful addition to your mealtime repertoire that’s sure to impress!

Chicken Arrabiata Pasta

The ultimate comfort food, Chicken Arrabiata Pasta brings together vibrant flavors and a satisfying warmth. This easy weeknight dinner is perfect for any occasion, ensuring you satisfy your cravings tonight!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup olive oil
• 1/2 medium onion, chopped
• 6 cloves garlic, minced
• 24 ounces DeLallo Passata Tomato Purée
• 1 teaspoon crushed red pepper flakes
• 8.8 ounces DeLallo Egg Pappardelle
• 2 cups cooked chicken I used rotisserie
• Salt & pepper to taste
• 1 large handful fresh basil, sliced/torn
• Freshly grated parmesan cheese to taste

Equipment

• Wooden Spoon
• Large Pot
• Grater
• Skillet
• Chef's Knife
• Saucepan

Method

 

1. Start by adding the olive oil to a pot, braiser, or deep skillet. Heat it over medium heat and then toss in the chopped onion. Sauté for about 4 to 5 minutes until the onions become translucent and fragrant. You’ll know it’s ready when the smell fills your kitchen, signaling that the base flavor is being developed.
2. Next, stir in the minced garlic and let it cook for just 1 minute. Be careful not to let it burn, as it can turn bitter. You want it to soften and release its wonderful aroma, complementing the onions.
3. Add the passata and crushed red pepper flakes to the pan. Stir everything together to combine the flavors. As it starts to bubble, it’s time to cover the pot slightly open with a lid. Let it simmer over low heat for 20 to 25 minutes, stirring occasionally. You should see it bubbling gently, and the sauce will thicken beautifully during this time.
4. Meanwhile, bring a generously salted pot of water to boil for the pappardelle. Once boiling, cook the pasta al dente according to the package directions. This will ensure that the pasta is firm yet tender.
5. After the sauce has simmered and thickened, add the cooked chicken to the sauce. Let it warm through for a few minutes, allowing the flavors to meld. Stir it occasionally to ensure the chicken is well-coated with the sauce.
6. Season the sauce with salt & pepper to taste. Don’t be shy with the seasoning; it can really enhance the dish. Stir in the fresh basil, which will add a wonderful pop of freshness right before serving.
7. Once the pasta is cooked, drain it but reserve a splash of the hot pasta water. Toss the hot pappardelle into the sauce, mixing until the pasta is well-coated. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
8. Serve your Chicken Arrabiata Pasta hot, topped with plenty of freshly grated parmesan cheese. The cheese will melt slightly, adding a creamy layer of flavor that complements the spicy sauce perfectly.

Notes

• Tip 1: The sauce is fairly spicy! Halve the red pepper flakes for a more gentle heat.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.