Chicken Penne Arrabbiata
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
504 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Italian
Chicken Penne Arrabbiata
Description
Chicken Penne Arrabbiata pairs bites of sautéed chicken breast with penne pasta enveloped in a marinara sauce spiced with red pepper flakes and garlic. The addition of onions brings sweetness, while red wine and chicken broth produce a flavorful simmering liquid that infuses the pasta during cooking. This method integrates all ingredients seamlessly and softens the pasta to al dente, absorbing the sauce flavors uniformly.
The final dish balances gentle heat from the chili flakes with savory and herbal elements from oregano and fresh basil. A sprinkle of Parmesan cheese adds richness and a mild nutty finish. The texture combines tender chicken and pasta coated evenly in sauce.
The recipe provides options for leftovers, which keep well refrigerated for 3 to 4 days. Gentle reheating on the stove with added chicken broth can restore moisture and freshness. This dish suits casual weeknight meals requiring a filling, one-pot pasta featuring protein and spice.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast boneless and skinless, cut into 1 inch cubes, about 3 breasts
- 1 large onion chopped
- 6 cloves garlic minced
- salt to taste
- black pepper to taste
- ¼ teaspoon red pepper flakes
- 8 ounce penne pasta uncooked
- 24 ounce marinara sauce 1 jar
- 1 cup red wine
- 2 cups chicken broth low sodium or no sodium added
- 1 teaspoon oregano dried
- 3 leaves basil roughly chopped, fresh
- Parmesan Cheese for serving (optional)
Instructions
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
- Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.
- Garnish and serve: Top with basil, parmesan cheese, and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- To reheat on the stove, warm pasta in a skillet over medium heat and add a splash of chicken broth if the sauce thickens too much.
- Microwave reheating is also suitable for quick warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 504kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 37g | 74% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 1069mg | 45% |
| Potassium | 1360mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 17mg | 19% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
