Go Back
–+ servings
Spicy Chicken Penne

Spicy Chicken Penne

Spicy Chicken Penne recipe ready in 20 minutes! A fiery, hearty twist on classic arrabbiata with tender chicken. Easy weeknight dinner full of flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g penne pasta
  • 1 tbsp olive oil
  • 450 g chicken breast cut into bite-sized pieces
  • 1 medium onion finely chopped
  • 2 large garlic cloves finely chopped
  • 1 tsp red chili flakes adjust to your heat level!
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes (400 g / 14 oz)
  • 30 g freshly grated Parmesan cheese plus more for serving
  • 6-8 fresh basil leaves
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot for boiling pasta
  • Large deep skillet or Dutch oven
  • Sharp knife and cutting board
  • Grater for the Parmesan
  • Wooden spoon or silicone spatula

Method
 

  1. Fill a large pot with well-salted water and bring to a boil, then add the penne and cook until al dente.
  2. While the pasta cooks, heat olive oil in a skillet over medium-high heat and season the chicken with salt and pepper.
  3. Add the chicken to the skillet in a single layer, cooking for 4-5 minutes until browned and cooked through.
  4. Push the chicken aside in the pan, and sauté onion, garlic, and red chili flakes for about one minute until softened.
  5. Stir in the tomato paste and cook for 30 seconds before adding crushed tomatoes; stir and simmer for 10 minutes.
  6. Add the drained penne into the sauce, then mix in Parmesan cheese and basil leaves.
  7. Serve immediately, offering additional Parmesan at the table.

Nutrition

Calories: 550kcalCarbohydrates: 65gProtein: 35gFat: 15gSaturated Fat: 4gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

You can substitute penne with any short pasta like rigatoni or ziti. Chicken thighs can be used for more flavor or chickpeas for a vegetarian option. Adjust chili flakes for desired spice level. For milder, start with less and add to taste. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
Tried this recipe?Let us know how it was!