Why You’ll Love This Recipe
Creamy Chicken Penne Arrabbiata is a spicy, satisfying pasta dish that blends the bold flavors of a traditional arrabbiata sauce with the richness of cream and tender pieces of chicken. This comforting and indulgent meal is perfect for weeknight dinners or casual entertaining, bringing a restaurant-quality taste to your home kitchen with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
penne pastachicken breast (boneless, skinless)olive oilgarliccrushed red pepper flakescrushed tomatoesheavy creamparmesan cheese (grated)onion (finely chopped)saltblack pepperfresh basil (optional, for garnish)
directions
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent.
Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Stir in crushed tomatoes and season with salt and black pepper. Simmer for 10 minutes.
Add the cream to the tomato sauce and mix until well combined.
Meanwhile, season chicken breasts with salt and pepper. In a separate skillet, cook the chicken in olive oil until golden and cooked through. Slice into strips.
Add the cooked penne and chicken to the sauce, stirring to coat evenly.
Sprinkle with grated parmesan and stir until melted into the sauce.
Garnish with fresh basil if desired and serve hot.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
Use shrimp instead of chicken for a seafood twist.
Add mushrooms or spinach for extra vegetables.
Make it extra spicy by increasing the red pepper flakes.
Swap penne with rigatoni or fusilli for a different texture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat, adding a splash of cream or water if needed.
You can also reheat in the microwave in 1-minute intervals, stirring in between.
FAQs
What makes arrabbiata sauce spicy?
The heat comes from crushed red pepper flakes.
Can I use pre-cooked chicken?
Yes, just slice it and add it in the final step to heat through.
Is this dish gluten-free?
Use gluten-free pasta to make it suitable for gluten-sensitive diets.
Can I make it ahead of time?
Yes, the sauce can be made ahead and stored separately, then combined with pasta and chicken when ready to serve.
Can I freeze this dish?
Freezing is possible, but the cream sauce may separate slightly upon reheating.
Can I use milk instead of cream?
Heavy cream is recommended for richness, but milk can work for a lighter version.
How do I make it vegetarian?
Omit the chicken and add vegetables like zucchini or bell peppers.
Is this kid-friendly?
Reduce or omit red pepper flakes to make it milder for kids.
Do I have to use penne pasta?
No, any sturdy pasta like rigatoni, ziti, or farfalle works well.
What’s the best way to serve it?
Serve with a side of garlic bread or a green salad for a complete meal.
Conclusion
Creamy Chicken Penne Arrabbiata is a flavorful fusion of spicy and creamy, with tender chicken and pasta all wrapped in a comforting sauce. It’s easy enough for a weeknight yet impressive enough for guests, making it a go-to option for a delicious and hearty dinner.
Print
Creamy Chicken Penne Arrabbiata
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop / One‑pot (plus pasta pot)
- Cuisine: Italian
- Diet: Low Fat
Description
A spicy, creamy twist on classic Penne Arrabbiata featuring tender chicken in a rich, tomato-cream sauce with a pleasant kick.
Ingredients
- 12 oz (340g) penne pasta
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate.
- In the same skillet, add chopped onion and sauté until translucent, about 3–4 minutes. Add garlic and red pepper flakes; cook for another 30 seconds until fragrant.
- Pour in crushed tomatoes. Stir to combine, scraping any browned bits from the bottom. Bring sauce to a simmer, then reduce heat and cook for about 10 minutes to thicken slightly.
- Stir in heavy cream and grated Parmesan cheese until the sauce becomes creamy. Return the cooked chicken to the skillet and simmer gently for 2–3 minutes to heat through. Taste and adjust seasoning with salt, pepper, or more red pepper flakes.
- Add the drained penne to the skillet. Toss thoroughly to coat pasta evenly with the creamy arrabbiata sauce.
- Serve immediately, garnished with additional Parmesan and fresh chopped basil or parsley.
Notes
- For a lighter version, substitute half-and-half or whole milk for heavy cream, and reduce Parmesan slightly.
- Adjust the heat by increasing or reducing red pepper flakes to suit your spice preference.
- Leftovers store well in the fridge for up to 3 days; reheat gently and add a splash of cream or water if sauce thickens too much.