Creamy Chicken Penne Arrabbiata

This spicy penne arrabbiata gets a heartier update with seared chicken folded into a crushed tomato sauce mellowed by cream and Parmesan. Red pepper flakes bring the classic arrabbiata heat, while a splash of reserved pasta water at the end helps the sauce cling to every noodle. It's a restaurant-style dinner that's ready in well under 40 minutes.

Seared chicken and penne toss together in a spicy tomato cream sauce for a hearty take on classic arrabbiata.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (10 min prep, 25 min cook)
• Simple: 16 everyday ingredients
• Feeds the family: 4 servings
• Light: about 575 calories per serving

Ingredients

• 2 boneless, skinless chicken breasts (diced)
• 12 ounces penne pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and black pepper to season
• 4 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup chicken broth
• ½ teaspoon salt (adjust to taste)
• ¾ cup heavy cream (or cream cheese for extra richness)
• ½ cup freshly grated Parmesan cheese
• Fresh basil or parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the penne until al dente according to the package instructions.
3. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
4. Heat the olive oil and butter in a large skillet over medium heat.
5. Season the chicken pieces with salt and black pepper.
6. Cook until golden brown and fully cooked through, about 5 to 7 minutes.
7. Remove the chicken from the pan and set it aside.
8. Add a bit more oil to the same skillet if needed.
9. Sauté the garlic and onion until soft and fragrant, about 2 to 3 minutes.
10. Stir in the red pepper flakes and oregano, cooking for another 30 seconds.
11. Add the tomato paste and crushed tomatoes, then pour in the chicken broth.
12. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens.
13. Lower the heat and slowly pour in the heavy cream, stirring to combine.
14. Add the Parmesan cheese, letting it melt into the sauce.
15. Adjust the seasoning with more salt or red pepper flakes if needed.
16. Return the cooked chicken to the skillet.
17. Add the drained pasta, tossing everything together until evenly coated.
18. If needed, use the reserved pasta water to loosen the sauce for a silkier consistency.
19. Remove from the heat and sprinkle with fresh basil or parsley.
20. Serve immediately with extra Parmesan cheese on top.

Cooking Tips

• Sear the chicken until just cooked through so it doesn't dry out when it's added back to the sauce.
• Let the tomato sauce simmer long enough to thicken before adding the cream.
• Save some pasta water before draining in case the sauce needs loosening.

Substitutions

• Cream cheese can replace heavy cream for an even richer, thicker sauce.
• Ground turkey or Italian sausage can replace the diced chicken.
• Fresh tomatoes can be used in place of canned, cooked down until soft.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.

Serving Suggestions

• Top with extra Parmesan and fresh basil or parsley.
• Serve with crusty bread to soak up the sauce.
• Pair with a simple green salad for a complete meal.

Nutrition (per serving)

Nutrient	Amount
Calories	575 kcal

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