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Creamy Chicken all’Arrabbiata

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A delightful twist on classic Italian pasta, featuring succulent chicken in a rich, creamy tomato sauce with a touch of heat.

Ingredients

  • 9 ounces penne
  • 14 ounces chicken fillets (cut into bite-sized chunks)
  • 2 tablespoons olive oil
  • 4 garlic cloves (minced)
  • 1 shallot (finely chopped)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes (adjust based on spice preference)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon sweet paprika
  • ¼ cup chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon sambal oelek (more or less to taste)
  • 5.5 ounces cherry tomatoes
  • 1¾ cups puréed tomatoes
  • ½ cup cream (20% fat)
  • 2 ounces grated Parmesan cheese (plus more for serving)
  • 2 tablespoons chopped parsley

Instructions

  1. Boil the penne in a large pot of generously salted boiling water until al dente. Drain the pasta, reserving ¼ cup of the cooking water.
  2. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the cut chicken pieces and cook until browned, about 5 minutes.
  3. Stir in the chopped shallot and minced garlic. Cook for about 2 minutes, or until the onions are soft and fragrant.
  4. Add the salt, black pepper, crushed red pepper flakes, oregano, sage, and paprika. Stir constantly for about 30 seconds until the spices are aromatic.
  5. Pour in the chicken broth and scrape the bottom with a wooden spoon to release any tasty brown bits.
  6. Stir in the tomato paste and sambal oelek. Cook for about 1 minute, allowing the mixture to darken slightly.
  7. Add the cherry tomatoes to the skillet and cook for about 2 minutes until they start to blister.
  8. Stir in the puréed tomatoes, bring the mixture to a boil, and let it simmer for 5 minutes.
  9. Mix in the cream, Parmesan cheese, and chopped parsley. Cook for an additional minute. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it.
  10. Toss the cooked penne with the creamy sauce until well-coated.
  11. Divide the pasta among bowls. Top with more Parmesan, a sprinkle of red pepper flakes, and freshly ground black pepper to taste.

Notes

Leftover sauce can be used for baked casseroles or as a topping for roasted vegetables.

Find it online: https://www.chickennova.com/creamy-chicken-all-arrabbiata/