Creamy Chicken all’Arrabbiata

Creamy Chicken all’Arrabbiata brings together tender pieces of chicken, penne, tomatoes, garlic, herbs, Parmesan, and a little heat in one satisfying pasta dish. The sauce starts with a classic tomato base, then gets its creamy finish from 20% cream and grated Parmesan. Crushed red pepper flakes and sambal oelek add a spicy kick that can be adjusted to suit your taste.

The combination is especially good with penne because the ridged pasta holds onto the rich tomato-cream sauce, while the cherry tomatoes add little bursts of sweetness throughout. With the chicken cooked directly into the sauce and everything finished together, this is a practical dinner when you want something hearty and full of flavor without a complicated preparation.

Why You’ll Love This Recipe

• Creamy with a spicy tomato flavor: The puréed tomatoes and tomato paste create a rich base, while cream and Parmesan soften the heat and add body.
• Packed with savory flavor: Garlic, shallot, oregano, sage, paprika, and black pepper give the sauce plenty of depth.
• Tender chicken in every serving: Bite-size chicken pieces cook directly in the flavorful sauce, making the pasta more substantial.
• Easy to adjust: Sambal oelek and crushed red pepper flakes can be increased or reduced depending on how spicy you like your pasta.
• Perfect for penne: The short, ridged pasta catches the creamy arrabbiata sauce especially well.

Preparation and Tools

Before starting, cut the chicken fillets into bite-size chunks so they cook evenly. Mince the garlic and finely chop the shallot. Having the spices, tomato paste, broth, tomatoes, cream, Parmesan, and parsley ready before cooking will make the sauce easier to assemble.

You’ll need a large pot for the penne and a large skillet or sauté pan for the chicken and sauce. A wooden spoon or spatula is useful for stirring the sauce and scraping up any flavorful bits from the pan.

Preparation Tips

Cut the chicken evenly. Bite-size pieces should be reasonably similar in size so they cook at the same rate. Avoid cutting them too large, as larger pieces will take longer to cook through.

Control the heat with the sambal. Sambal oelek adds both heat and a distinctive chili flavor. Since the recipe already contains crushed red pepper flakes, start with the listed amount and adjust according to your preferred level of spice.

Cook the penne until just tender. The pasta should be cooked according to the package directions. Avoid overcooking it because it will be coated with the hot sauce after cooking.

Let the tomato paste cook with the aromatics. Adding the tomato paste before the liquid allows it to blend thoroughly with the garlic, shallot, and spices, helping build a deeper tomato flavor.

Use the Parmesan at the end. Stirring the grated Parmesan into the finished creamy sauce helps it melt into the sauce without becoming lost during the earlier cooking stages.

Ingredients

Penne: Nine ounces of penne provide the pasta base for the dish. The shape works particularly well with a thick, creamy tomato sauce.

Chicken fillets: Fourteen ounces of chicken are cut into bite-size chunks. This gives the pasta plenty of tender, savory pieces throughout.

Olive oil: Two tablespoons are used for cooking the chicken and aromatics.

Garlic and shallot: Four minced garlic cloves and one finely chopped shallot form the aromatic foundation of the sauce.

Seasonings: Salt, black pepper, crushed red pepper flakes, dried oregano, dried sage, and sweet paprika bring savory, herbal, peppery, and slightly sweet notes to the dish.

Chicken broth: A quarter cup helps loosen the sauce and contributes additional savory flavor.

Tomato paste and puréed tomatoes: These create the rich tomato foundation characteristic of the sauce.

Sambal oelek: This chili paste adds another layer of heat and can be adjusted to taste.

Cherry tomatoes: These add texture and small bursts of tomato flavor.

Cream and Parmesan: Half a cup of 20% cream gives the sauce its creamy texture, while two ounces of grated Parmesan add richness and a salty, savory finish.

Parsley: Chopped parsley provides a fresh finish when the pasta is ready to serve.

Cooking Instructions

1. Cook the Penne

Bring a large pot of water to a boil and cook the 9 ounces of penne according to the package directions until tender. Keep an eye on the texture so the pasta does not become overly soft.

Once cooked, drain the penne and set it aside while you prepare the chicken and sauce.

2. Brown the Chicken

Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the bite-size chicken pieces and season with the salt and black pepper.

Cook the chicken until the pieces are cooked through and lightly browned on the outside. Stir and turn the pieces as needed so they cook evenly.

Once the chicken is cooked, continue with the aromatics and seasonings in the same pan so their flavors can combine with the chicken.

3. Build the Spiced Tomato Base

Add the finely chopped shallot and minced garlic to the skillet. Stir and cook until the aromatics become fragrant and the shallot begins to soften.

Add the crushed red pepper flakes, dried oregano, dried sage, and sweet paprika. Stir them through the chicken and aromatics so the spices are evenly distributed.

Next, add the chicken broth and tomato paste. Stir thoroughly, allowing the tomato paste to blend into the broth and coat the chicken.

4. Add the Tomatoes and Chili

Stir in the sambal oelek, followed by the cherry tomatoes and puréed tomatoes. Mix everything together until the chicken is evenly surrounded by the tomato sauce.

Let the sauce cook until the tomatoes are hot and the flavors have had time to come together. The sauce should look rich and well blended rather than watery.

Taste carefully and adjust the level of sambal oelek only if needed. Remember that the crushed red pepper flakes have already added heat.

5. Make the Sauce Creamy

Pour the ½ cup of cream into the tomato mixture and stir until fully incorporated. The bright tomato sauce should become noticeably creamier and lighter in color.

Continue cooking until the sauce is hot and cohesive. Avoid rushing this stage; the goal is a smooth sauce that coats the chicken and will cling well to the penne.

6. Finish With Parmesan

Add the 2 ounces of grated Parmesan and stir until it melts into the creamy tomato sauce. The cheese should blend into the sauce, making it richer and giving it a deeper savory flavor.

Add the cooked penne to the skillet and toss or stir until the pasta is thoroughly coated. Make sure the chicken, tomatoes, and creamy sauce are distributed throughout the pasta rather than sitting only on top.

Finish with the chopped parsley and additional Parmesan when serving. The parsley adds a fresh contrast to the creamy, spicy sauce.

What to Serve With Creamy Chicken all’Arrabbiata

Creamy Chicken all’Arrabbiata is already a complete and filling pasta dinner, but a simple side can round out the meal nicely.

• Garlic bread: Crisp, buttery garlic bread is ideal for scooping up any creamy tomato sauce left on the plate.
• Simple green salad: Lettuce, cucumber, or mixed greens with a light dressing provide a fresh contrast to the rich pasta.
• Roasted vegetables: Roasted zucchini, bell peppers, or broccoli can add color and texture alongside the creamy pasta.
• Crusty bread: A rustic loaf works well when you want something simple for dipping into the sauce.
• Light tomato salad: Fresh tomatoes with parsley and a simple dressing complement the cooked cherry tomatoes in the pasta without making the meal feel too heavy.

Storage Instructions

Allow leftover Creamy Chicken all’Arrabbiata to cool before transferring it to an airtight container. Refrigerate promptly and use within 3–4 days for the best quality.

The sauce will thicken as it chills because of the cream and Parmesan. When reheating, warm individual portions gently on the stovetop or in the microwave, stirring occasionally. If the pasta seems thicker than when freshly made, a small amount of liquid can help loosen the sauce while reheating.

For the best texture, avoid repeatedly reheating the entire batch. Reheat only the portion you plan to eat.

If preparing ahead, the tomato and chicken sauce can be made in advance and refrigerated separately from the cooked pasta. Cook the penne when you’re ready to serve, then combine it with the warmed sauce and finish with Parmesan and parsley.

Estimated Nutrition

The following is an estimate based on the listed ingredients and divided into approximately 4 servings:

• Calories: approximately 650–700 calories per serving
• Protein: approximately 40–45 g
• Carbohydrates: approximately 65–70 g
• Fat: approximately 25–30 g

Actual nutrition will vary depending on the specific chicken, cream, Parmesan, pasta, and tomato products used.

Frequently Asked Questions

Can I make Creamy Chicken all’Arrabbiata less spicy?

Yes. The easiest way is to reduce the crushed red pepper flakes and use less sambal oelek. Since both ingredients contribute heat, adjusting them together gives you more control over the final spice level.

Can I make the pasta more spicy?

If you enjoy a stronger chili flavor, you can increase the sambal oelek or crushed red pepper flakes. Add extra gradually so you can stop when the heat reaches your preferred level.

Why does the sauce become creamy?

The cream and Parmesan are added to the tomato sauce toward the end of cooking. The cream softens the acidity and heat of the tomatoes, while the Parmesan melts into the sauce and adds richness.

What type of pasta works with this sauce?

Penne is the pasta specified for this recipe and is particularly suitable because its shape and ridges help hold the creamy tomato sauce. If you need to substitute another pasta, choose a shape that can carry a thick sauce well.

Can I use more Parmesan when serving?

Absolutely. The recipe already includes additional Parmesan for serving, so you can add as much as suits your preference at the table.

Can I prepare this pasta ahead of time?

Yes. For the best texture, prepare the sauce ahead and refrigerate it separately from the pasta. Cook the penne and combine it with the warmed sauce when you’re ready to serve.

Conclusion

Creamy Chicken all’Arrabbiata combines tender chicken and penne with a rich tomato sauce, creamy finish, Parmesan, and plenty of savory herbs. The combination of crushed red pepper flakes and sambal oelek gives the dish its signature heat, while the cream and cheese bring everything together into a smooth, comforting sauce. It makes a satisfying dinner with straightforward preparation and plenty of flavor in every forkful.

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