A spicy, creamy twist on classic Penne Arrabbiata featuring tender chicken in a rich, tomato-cream sauce with a pleasant kick.

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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.

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.