Chicken Penne Arrabbiata Recipe

Few pasta dishes deliver the same fiery passion, rustic charm, and comforting familiarity as Penne Arrabbiata. Rooted in the culinary traditions of Rome and beloved across the globe, this classic Italian dish is known for its bold, spicy tomato sauce that unapologetically lives up to its name—“arrabbiata” means “angry” in Italian, a nod to the heat imparted by generous amounts of red chili.

Traditionally a vegetarian pasta dish, Penne Arrabbiata is simple yet intense, relying on a minimalist combination of garlic, tomatoes, olive oil, and dried red pepper flakes to craft a sauce that’s both sharp and soul-satisfying. In its classic form, it’s a perfect representation of Roman cucina povera—cooking that celebrates few ingredients, treated with care and skill.

But in modern kitchens, chefs and home cooks alike often adapt this traditional favorite to include protein for added depth and heartiness. The addition of chicken transforms Penne Arrabbiata into a more substantial entrée, ideal for weeknight dinners, meal prepping, or even a casual dinner party. When prepared correctly, Chicken Penne Arrabbiata manages to preserve the original spirit of the dish—its spiciness, its simplicity—while offering a satisfying balance of lean protein and bold flavor.

In this comprehensive guide, we’ll explore everything you need to know to master Chicken Penne Arrabbiata. From the origins of the dish to ingredient selection, step-by-step cooking techniques, and variations for dietary needs, this is far more than a basic recipe—it’s a deep dive into one of Italy’s most fiery culinary gifts, adapted for the modern table.

The History and Origins of Arrabbiata Sauce

A Fiery Invention from Rome

Arrabbiata sauce (sugo all’arrabbiata) is a hallmark of Lazio, the central Italian region whose capital, Rome, is known not only for its ancient history but also for its bold, no-nonsense cuisine. Unlike the rich, slow-cooked ragùs of the north or the seafood-based sauces of the south, Roman pasta dishes tend to be minimalist in ingredient list but maximalist in impact—think Cacio e Pepe, Carbonara, and Amatriciana. Arrabbiata fits squarely into this tradition.

The sauce likely emerged sometime in the mid-20th century, though its roots reach much further back through the evolution of Italian tomato-based cooking. Its name—literally translated as “angry”—is a reference to the spicy kick provided by crushed red chili peppers (peperoncini), which give the sauce its signature heat.

Arrabbiata was never intended to be a fancy dish. It originated as a peasant food—affordable, filling, and bold enough to stimulate the palate with just a handful of pantry staples. The foundational ingredients of tomatoes, garlic, olive oil, and dried chili flakes were commonly available to Roman households. The dish required no meat or expensive cheese, making it perfect for families watching their budget or abstaining from meat for religious or economic reasons.

Penne: The Pasta of Choice

Though Arrabbiata sauce can technically be paired with any pasta shape, penne rigate (ridged penne) is the most iconic. Its tubular form and ridged surface are perfect for catching and holding the spicy tomato sauce, ensuring every bite delivers a punch of flavor.

Penne also has the advantage of being sturdy and slightly chewy, able to stand up to the robust sauce without getting lost in it. Its compact, short shape is ideal for both casual meals and elegant plating, and it offers a balance between surface area and substance that complements the boldness of Arrabbiata.

From Regional Favorite to Global Classic

The simplicity and intensity of Penne Arrabbiata helped it gain popularity far beyond Lazio. By the late 20th century, it had become a staple in trattorias throughout Italy and in Italian restaurants across Europe and North America. Its straightforward, vegetarian-friendly nature also made it attractive to home cooks.

As the dish traveled, it naturally began to evolve. In many parts of the world, chefs began adding their own touches—sprinklings of Parmesan or Pecorino cheese, fresh parsley, chopped onions, or even a splash of cream to temper the heat.

One of the most popular and natural adaptations was the addition of chicken. Lean, neutral in flavor, and quick to cook, chicken complements the spice and acidity of Arrabbiata sauce without overshadowing it. In modern kitchens, Chicken Penne Arrabbiata has become a beloved variation that transforms a simple Roman classic into a satisfying, protein-rich entrée.

Step-by-Step Guide: Cooking Chicken Penne Arrabbiata Like a Pro

This method prioritizes both efficiency and flavor. The key is to layer your cooking process, so each ingredient contributes to the overall taste without being overcooked or lost in the mix. Timing and technique matter, especially with lean meats and bold sauces.

Step 1: Cook the Pasta

Instructions:

1. Fill a large pot with water and bring it to a rolling boil.

2. Add a generous amount of salt—about 1 tablespoon per 4 quarts of water.

3. Add penne and cook 1–2 minutes less than the package recommends (typically 9–10 minutes).

4. Reserve 1 cup of pasta water before draining.

5. Drain pasta and set aside.

Why reserve pasta water? It’s full of starch, which helps emulsify the sauce and create a silky texture when added to the tomatoes later.

Step 2: Prepare and Cook the Chicken

Instructions:

1. Pat the chicken dry with paper towels to ensure browning.

2. Season both sides with salt and pepper (optionally add a pinch of garlic powder or paprika for extra flavor).

3. Heat 1 tablespoon of olive oil in your skillet over medium-high heat.

4. Add the chicken in a single layer. Sear undisturbed for 3–4 minutes until golden brown.

5. Flip and cook the other side for another 2–3 minutes, or until just cooked through.

6. Remove chicken from the pan and set aside. Tent with foil to keep warm.

Pro Tip: Avoid overcrowding the pan. Cook in batches if necessary to get proper searing rather than steaming.

Step 3: Build the Arrabbiata Sauce

Instructions:

1. In the same skillet, lower the heat to medium.

2. Add 1 more tablespoon of olive oil, then garlic and chili flakes.

3. Sauté gently for 30–45 seconds, just until fragrant. Do not brown the garlic.

4. Add the canned tomatoes—crush them slightly with the back of a spoon if they’re whole.

5. Season with salt and black pepper to taste.

6. Simmer uncovered for 10–15 minutes, stirring occasionally.

Optional: Add a small pinch of sugar or a drizzle of balsamic vinegar if the tomatoes are too acidic.

Step 4: Combine Chicken, Sauce, and Pasta

Instructions:

1. Return the chicken to the skillet and stir into the sauce.

2. Simmer together for 2–3 minutes to blend flavors.

3. Add the drained pasta directly into the sauce.

4. Pour in a bit of reserved pasta water, about ¼ cup at a time, stirring until the sauce clings to the pasta and becomes glossy.

Technique Tip: This is called emulsifying. The starches from the water bind with the oil and tomato to form a cohesive sauce.

Step 5: Final Seasoning and Garnish

Instructions:

1. Taste the dish and adjust seasoning if needed (salt, pepper, more chili if you like it hot).

2. Remove from heat.

3. Garnish with:

   • Chopped parsley

   • Freshly grated Pecorino Romano or Parmesan (optional)

   • Lemon zest (for brightness, optional)

Step 6: Serve Immediately

Dish onto warm plates or shallow bowls. Penne Arrabbiata is best enjoyed hot, with just enough sauce to coat but not drown the pasta. Serve with crusty bread or a crisp green salad.