Creamy Chicken all'Arrabbiata

Creamy Chicken all'Arrabbiata transforms a classic Italian spicy tomato sauce into something extraordinarily indulgent. This flavor-packed dish combines tender chicken pieces with al dente penne pasta, all enveloped in a velvety tomato sauce that delivers the perfect balance of heat and richness. The traditional arrabbiata gets its name from the Italian word for "angry," referencing the fiery chili peppers that give this sauce its signature kick.

My family requests this dish almost weekly now. The first time I made it, my husband nearly licked the plate clean before asking when we could have it again. Even my picky teenager, who normally avoids anything remotely spicy, began sneaking second helpings when she thought no one was watching.

Essential Components

• Boneless chicken: Creates a protein-rich base that absorbs all the amazing flavors. Choose thighs for more richness or breasts for a leaner option, cutting into even bite-sized pieces for consistent cooking.
• Penne pasta: The tubular shape captures pockets of sauce inside each piece. Look for pasta with ridges (rigate) that hold onto even more of that delicious sauce.
• Red pepper flakes: Provides the signature heat that defines arrabbiata. Start with less if you're sensitive to spice, as you can always add more later.
• Fresh garlic: Infuses the oil with aromatic flavor that forms the foundation of the sauce. Choose firm bulbs with tight skin for the freshest flavor.
• Crushed tomatoes: Creates the base for the sauce with perfect texture. San Marzano varieties offer exceptional sweetness and acidity balance.
• Heavy cream: Transforms the sharp, spicy sauce into something luxuriously smooth while tempering the heat. Don't substitute with lower-fat alternatives as they may curdle.
• Parmesan cheese: Adds salty depth and richness to the final dish. Always grate it fresh rather than using pre-packaged options.
• Fresh parsley: Brightens the rich sauce with color and freshness. Italian flat-leaf varieties offer more pronounced flavor than curly options.

Cooking Method

Prep Your Ingredients

Begin by bringing a large pot of generously salted water to a rolling boil for your pasta. While waiting, dice your chicken into uniform bite-sized pieces, about one inch cubes, to ensure even cooking throughout. Mince your garlic cloves finely, being careful not to crush them too much which can result in bitter flavors developing during cooking. Roughly chop your fresh parsley, keeping the stems separate from the leaves – the stems can go into the sauce for flavor while the leaves make a perfect finishing garnish.

Cook The Pasta

Add your penne to the boiling water and cook until just shy of al dente, usually about 9 minutes depending on your brand. The pasta will finish cooking in the sauce, so you want it slightly firmer than you'd normally enjoy it. Before draining, reserve at least one cup of the starchy pasta water – this secret ingredient helps bind your sauce to the pasta. After draining, toss the pasta with a light drizzle of olive oil to prevent sticking while you prepare the rest of the dish.

Sear The Chicken

Heat two tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Season your chicken pieces generously with salt and freshly ground black pepper before adding them to the hot pan in a single layer. Allow them to develop a golden-brown crust before moving them, usually about 3-4 minutes on the first side. Turn each piece and continue cooking until just cooked through, about 2-3 minutes more. The chicken should register 165°F on an instant-read thermometer. Remove the chicken to a clean plate and tent loosely with foil to keep warm while preparing the sauce.

Create The Flavor Base

In the same pan used for the chicken, reduce the heat to medium and add another tablespoon of olive oil if needed. Add your minced garlic, red pepper flakes, and if using, chili paste. Stir constantly to prevent burning, allowing the spices and garlic to bloom in the oil for about 30-45 seconds until fragrant. The oil will take on a reddish hue and the kitchen will fill with an irresistible aroma. This step is crucial for developing the signature arrabbiata flavor throughout the entire dish.

Build The Sauce

Pour in a quarter cup of chicken broth or white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the skillet. Let the liquid reduce by half before adding your crushed tomatoes. Bring the sauce to a gentle simmer and allow it to reduce and thicken slightly, concentrating the flavors, for about 5-7 minutes. Stir occasionally to prevent sticking or burning. The sauce should coat the back of a spoon when ready.

Add The Richness

Reduce the heat to low and slowly stir in the heavy cream, allowing it to incorporate fully with the tomato sauce. The color will transform to a beautiful orange-red. Let the sauce simmer very gently for another 2-3 minutes to thicken slightly, being careful not to boil which could cause the cream to separate. Taste and adjust seasoning with salt and additional red pepper flakes if desired. Remember that Parmesan will add saltiness later, so be careful not to oversalt at this stage.

Combine The Elements

Return the cooked chicken to the skillet, along with any accumulated juices, gently folding it into the sauce. Add the drained pasta directly to the skillet, tossing to coat each piece thoroughly with the sauce. If the mixture seems too thick, add a splash of the reserved pasta cooking water to reach your desired consistency. Continue cooking for another minute or two, allowing the pasta to finish cooking and absorb some of the sauce flavors. The starch from the pasta water will help the sauce cling to each piece.

Final Flourish

Remove the skillet from heat and sprinkle with freshly grated Parmesan cheese, allowing it to melt slightly into the hot pasta. Garnish generously with fresh chopped parsley for brightness and color contrast. For an extra touch of indulgence, drizzle a small amount of high-quality olive oil over the top just before serving. The heat of the dish will release the fruity aroma of the oil, adding another dimension to the finished creation.

Pin it

I discovered my love for arrabbiata sauce during a trip to Rome years ago. The simplicity of the dish belied its complex flavors, and I've spent years perfecting my own version. Adding cream was actually my grandmother's suggestion when my children found the traditional version too spicy. The cream mellowed the heat just enough while adding luxurious richness that everyone loved.

Perfect Pairings

Nothing complements this spicy pasta dish better than crusty Italian bread for sopping up every last drop of sauce. For a complete meal, serve alongside a simple arugula salad dressed with lemon juice and olive oil to cleanse the palate between bites. If you're entertaining, start with bruschetta topped with fresh tomatoes and basil, then serve this showstopping pasta as your main course.

Tasty Twists

Consider substituting boneless chicken thighs for even more flavor and tenderness. The darker meat stands up beautifully to the robust sauce and remains juicy throughout cooking. For a seafood variation, replace chicken with large shrimp or sea scallops, reducing cooking time accordingly. Vegetarians can enjoy this dish by swapping chicken for roasted cauliflower florets or meaty portobello mushrooms, which absorb the spicy sauce wonderfully.

Fresh Tomorrow

This pasta actually improves overnight as flavors meld together in the refrigerator. Store any leftovers in an airtight container for up to three days, adding a tablespoon of water when reheating to revive the sauce's creaminess. For easy meal prep, freeze individual portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop with a splash of cream to restore the original silky texture.

Kitchen Wizardry

• Always finish cooking the pasta in the sauce rather than rinsing it – the starch helps bind the sauce to each piece
• For extra depth, add the parmesan rind to the sauce while it simmers, removing before serving
• Toast your red pepper flakes in the oil before adding other ingredients to release their essential oils and intensify flavor

My final thought on this Creamy Chicken all'Arrabbiata is that it perfectly demonstrates how cooking traditions evolve across generations and cultures. While purists might insist that cream has no place in arrabbiata, I believe cooking is about creating foods that bring joy to those around your table. This dish has become our family's comfort food on cold evenings, and the empty plates speak volumes about how a few thoughtful additions to a classic recipe can create something uniquely delicious and deeply satisfying.

Pin it

Frequently Asked Questions

→ What does all'Arrabbiata mean?

All'Arrabbiata means 'angry style' in Italian, referring to the spicy heat from chili peppers.

→ Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer, such as spaghetti or fusilli.

→ How spicy is this recipe?

The spiciness can be adjusted by adding more or less red pepper flakes and sambal oelek.

→ Can I make this recipe vegetarian?

Yes, you can omit the chicken and add more vegetables like bell peppers or zucchini.

→ How long does this dish take to prepare?

It takes about 5 minutes to prep and 20 minutes to cook, totaling 25 minutes.