Creamy Chicken all’Arrabbiata
Experience the vibrant flavors of Italy with a comforting twist in this Creamy Chicken all’Arrabbiata. This dish masterfully balances the fiery kick of a classic arrabbiata sauce with the rich indulgence of cream, creating a robust yet incredibly smooth experience. Succulent chicken and al dente penne are enveloped in a tomato-based sauce, making it a perfect hearty meal that's both exciting and satisfying.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
creamy chicken pastaarrabbiata saucespicy chicken pastaItalian chicken recipepenne with chickenweeknight pastatomato cream saucecomfort foodquick dinnerfamily meal
Why This Recipe Delivers
- Delivers a perfect balance of spicy and creamy notes for a truly satisfying meal.
- Quick to prepare, making it an ideal choice for busy weeknights.
- Packed with robust Italian flavors that appeal to a wide range of palates.
- Features tender chicken and al dente pasta in a rich, velvety sauce.
- Easily adaptable to your preferred level of spice.
Ingredients
- 255 grams penne pasta (9 ounces)
- 30 ml olive oil (2 tablespoons)
- 400 grams chicken fillets (14 ounces), cut into bite-sized chunks
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 5 grams salt (1 teaspoon)
- 2 grams black pepper (1 teaspoon)
- 2 grams crushed red pepper flakes (1 teaspoon)
- 1 gram dried oregano (1 teaspoon)
- 1 gram dried sage (1 teaspoon)
- 2 grams sweet paprika (1 teaspoon)
- 60 ml chicken broth (1/4 cup)
- 30 grams tomato paste (2 tablespoons)
- 5 grams sambal oelek (1 teaspoon), more or less to taste
- 155 grams cherry tomatoes (5.5 ounces)
- 420 ml puréed tomatoes (1 ¾ cups)
- 120 ml cream, 20% fat (1/2 cup)
- 55 grams grated Parmesan cheese (2 ounces), plus more for serving
- 10 grams chopped fresh parsley (2 tablespoons)
Instructions
- In a large pot, bring generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, typically 9-11 minutes. Before draining, reserve approximately 60 ml (1/4 cup) of the starchy pasta cooking water. Drain the pasta thoroughly and set aside.
- While the pasta cooks, heat 30 ml (2 tablespoons) of olive oil in a large non-stick skillet or Dutch oven over medium-high heat. Add the 400 grams (14 ounces) of chicken fillets, cut into bite-sized chunks, to the hot oil. Sear the chicken until it begins to brown beautifully on all sides, usually about 5 minutes, developing a flavorful crust. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the finely chopped shallot and minced garlic to the skillet, adding a tiny splash more olive oil if needed. Sauté for about 2 minutes, stirring occasionally, until the shallot softens and becomes translucent, and the garlic is fragrant but not browned. Incorporate the 5 grams (1 teaspoon) salt, 2 grams (1 teaspoon) black pepper, 2 grams (1 teaspoon) crushed red pepper flakes, 1 gram (1 teaspoon) dried oregano, 1 gram (1 teaspoon) dried sage, and 2 grams (1 teaspoon) sweet paprika. Cook for an additional 30 seconds, stirring constantly, until the spices are wonderfully aromatic.
- Return the seared chicken to the skillet. Deglaze the skillet by pouring in 60 ml (1/4 cup) of chicken broth. Use a wooden spoon to vigorously scrape the bottom of the pan, releasing all the browned bits (fond) that cling to the surface; these bits are crucial for depth of flavor. Stir in 30 grams (2 tablespoons) of tomato paste and 5 grams (1 teaspoon) of sambal oelek. Cook, stirring constantly, for about 1 minute, allowing the tomato paste to darken slightly and the sambal to meld with the sauce.
- Add the 155 grams (5.5 ounces) of cherry tomatoes to the skillet and cook for 2 minutes, allowing them to soften slightly and release their juices. Pour in 420 ml (1 3/4 cups) of puréed tomatoes. Bring the sauce to a gentle boil, then reduce the heat to low and simmer, uncovered, for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Remove the skillet from the heat. Stir in 120 ml (1/2 cup) of 20% fat cream, 55 grams (2 ounces) of grated Parmesan cheese, and 10 grams (2 tablespoons) of chopped fresh parsley. Cook for just 1 minute more, stirring until the sauce is creamy and heated through. Avoid boiling after adding the cream to prevent curdling.
- Observe the consistency of the sauce. If it appears too thick or dry, gradually add a splash of the reserved pasta cooking water until it reaches your desired creaminess. Taste the sauce and adjust the seasoning with additional salt or red pepper flakes as needed. Add the drained penne pasta directly into the skillet with the sauce. Toss everything together vigorously to ensure the pasta is thoroughly coated with the rich, creamy arrabbiata sauce.
- Divide the creamy chicken all’arrabbiata among individual serving bowls. Garnish generously with additional grated Parmesan cheese, a delicate sprinkle of crushed red pepper flakes for an extra kick, and a fresh grind of black pepper. Serve immediately and enjoy the delightful harmony of spicy and creamy flavors.
Tools You’ll Need
- Large pot for pasta
- Large non-stick skillet or Dutch oven
- Wooden spoon
- Colander
- Measuring cups and spoons
- Chef's knife
- Cutting board
Essential Success Tips
- Always cook pasta to al dente as it will continue to cook slightly when tossed with the hot sauce.
- Don't overcrowd the skillet when browning the chicken; cook in batches if necessary to ensure a good sear and avoid steaming.
- Scraping the 'fond' (browned bits) from the bottom of the pan after deglazing adds immense depth of flavor to your sauce.
- Taste the sauce before adding the pasta and adjust the seasoning. The spice level from the red pepper flakes and sambal oelek can be customized.
- Avoid boiling the sauce vigorously once the cream and Parmesan are added to prevent curdling. Gently heat through.
Professional Cooking Secrets
- For an even richer sauce, consider adding a splash of dry red wine (like a Sangiovese) to deglaze the pan before the chicken broth, letting it reduce slightly before adding the broth.
- To infuse more garlic flavor, consider adding a few smashed garlic cloves to the olive oil at the very beginning, letting them gently warm and flavor the oil before removing them and proceeding with the recipe.
- For a deeper, caramelized tomato flavor, sauté the tomato paste for an extra minute until it darkens to a brick-red color before adding the liquids.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
- Vegetarian Variation: Omit the chicken and replace with grilled vegetables like zucchini, bell peppers, or sautéed mushrooms for a delicious meat-free alternative.
- Gluten-Free: Easily make this dish gluten-free by using your favorite gluten-free penne pasta.
Frequently Asked Questions
What does 'Arrabbiata' mean?
'Arrabbiata' is Italian for 'angry,' referring to the spicy kick from the chili peppers in the sauce. It's a fiery, passionate flavor!
Can I use a different type of pasta?
Absolutely! While penne is traditional, rigatoni, fusilli, or even spaghetti would work wonderfully with this rich sauce. Choose any pasta that can hold the creamy sauce well.
How can I make the dish spicier or milder?
To make it spicier, increase the amount of crushed red pepper flakes and sambal oelek. For a milder version, reduce or omit the red pepper flakes and sambal oelek entirely. You can always add a pinch more at the end for individual preference.
Nutrition Facts (Per Serving)
Calories: 620, Protein: 45g, Fat: 32g, Carbs: 40g (Estimates per serving, actual values may vary based on exact ingredients and portions).
Allergy Information
Contains dairy (cream, Parmesan) and gluten (pasta). For a gluten-free version, use gluten-free pasta. Contains chicken, which is poultry.
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