Chicken Arrabiata Pasta
Chicken Arrabiata Pasta is the kind of weeknight dinner that shows up like a warm hug: spicy, tomato-forward, and satisfying without fuss. Think bright, tangy passata simmered with garlic and red pepper flakes, folded into wide ribbons of egg pappardelle, and studded with juicy shredded rotisserie chicken. Fresh basil and a shower of grated cheese finish the dish, making every forkful feel restaurant-worthy. This recipe is approachable, fast, and perfect for cozy nights when you want bold flavor with minimal effort.
Why you’ll love this version
This rendition keeps things simple and pantry-friendly. Using DeLallo Passata Tomato Purée gives the sauce a silky, vibrant tomato flavor without the work of pureeing tomatoes yourself. DeLallo Egg Pappardelle is broad and silky, so it catches the sauce beautifully. Rotisserie chicken speeds things up and adds tender, well-seasoned protein—use the chicken you prefer. A little crushed red pepper brings heat; adjust it if you prefer a gentler spice level. Fresh basil adds brightness, and plenty of freshly grated cheese finishes the dish on a comforting, savory note.
Ingredients
- 1/4 cup olive oil
- 1/2 medium onion, chopped
- 6 cloves garlic, minced
- 24 ounces DeLallo Passata Tomato Purée
- 1 teaspoon crushed red pepper flakes
- 8.8 ounces DeLallo Egg Pappardelle
- 2 cups cooked chicken (I used rotisserie)
- Salt & pepper to taste
- 1 large handful fresh basil, sliced/torn
- Freshly grated parmesan cheese to taste
Equipment
- Large sauté pan or skillet
- Large pot for boiling pasta
- Wooden spoon or spatula
- Tongs or pasta fork
- Knife and cutting board
Step-by-step instructions
Follow these steps to build the sauce, cook the pasta, and bring everything together. The directions are written clearly and in order so you can cook confidently from start to finish.
- Bring a large pot of salted water to a rolling boil for the pappardelle. Use plenty of water so the pasta has room to cook evenly.
- While the water heats, heat 1/4 cup olive oil in a large sauté pan over medium heat until shimmering but not smoking.
- Add 1/2 medium chopped onion to the pan. Sauté, stirring occasionally, until the onion softens and becomes translucent, about 4–6 minutes.
- Add 6 cloves minced garlic to the onions and cook, stirring constantly, until the garlic is fragrant and just golden, about 30–45 seconds. Be careful not to let it burn.
- Pour 24 ounces DeLallo Passata Tomato Purée into the pan with the onions and garlic. Stir to combine, bring the sauce to a gentle simmer, and then reduce the heat to low.
- Stir in 1 teaspoon crushed red pepper flakes and season the sauce with salt and pepper to taste. Let the sauce simmer gently while you cook the pasta, stirring occasionally so the flavors meld—about 8–10 minutes.
- Add the 8.8 ounces DeLallo Egg Pappardelle to the boiling water and cook according to package directions until al dente. Wide egg pappardelle cooks quickly; start testing a minute or two before the lowest time on the package.
- While the pasta is cooking, shred or chop 2 cups cooked chicken (rotisserie chicken works perfectly). Add the chicken to the tomato sauce during the last 2–3 minutes of the sauce simmer so it warms through and absorbs flavor.
- Reserve about 1 cup of the pasta cooking water, then drain the pappardelle. Add the drained pasta to the sauce pan with the chicken.
- Toss the pasta and sauce together over low heat. If the sauce feels too thick, add splashes of the reserved pasta water until it reaches a silky, clingy consistency that coats the pappardelle evenly.
- Remove the pan from heat. Stir in 1 large handful of sliced or torn fresh basil, tossing gently to distribute the herb.
- Serve immediately with freshly grated parmesan cheese to taste and an extra drizzle of olive oil, if desired. Adjust salt and pepper at the table.
Tastes and texture notes
The passata creates a smooth, slightly sweet tomato backdrop that lets the garlic and crushed red pepper shine. Wide egg pappardelle provides toothy texture and plenty of surface area for that sauce to cling to, while the cooked chicken adds a satisfying chew and protein. The fresh basil brightens the whole dish, and the parmesan contributes savory, nutty depth. If your sauce tightens up as it cools, a splash of pasta water or olive oil revives its gloss.
Variations and swaps
- Make it milder: halve the crushed red pepper flakes or omit them entirely and stir in a pinch of smoked paprika for warmth without heat.
- Make it heartier: add sliced mushrooms or roasted bell peppers during the onion step to bulk up the vegetable content.
- Vegetarian option: omit the chicken and add 1–2 cups cooked white beans or roasted eggplant for texture and protein.
- Extra green: stir in spinach or arugula at the end and toss until wilted for added color and nutrients.
Make-ahead and storage
You can make the sauce a day ahead and reheat it gently before tossing with freshly cooked pappardelle. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of water or olive oil to revive the texture. Pasta stored in sauce will thicken; add reserved pasta water or a little olive oil when reheating to restore silkiness.
Serving suggestions
Serve this Chicken Arrabiata Pasta with a crisp green salad and a wedge of lemon on the side for brightness. Crusty bread or garlic focaccia is lovely for sopping up any leftover sauce. A simple lemony arugula salad or roasted vegetables round out the plate without stealing the spotlight from the spicy tomato flavors.
Tips from the kitchen
- Taste and season as you go. Tomato purées vary in salt and sweetness, so adjust salt late in the process to avoid over-seasoning.
- Reserve pasta water. That starchy water is the secret to a silky, clinging sauce whenever you finish pasta in the pan.
- Keep the heat low once the passata is added. A gentle simmer lets flavors meld without breaking down the sauce.
- Use a good-quality parmesan and grate it fresh for the best finish; pre-grated cheese can be dry and less flavorful.
Final thoughts
This Chicken Arrabiata Pasta is a dependable weeknight champion: fast, flexible, and full of personality. It balances the bright acidity of passata, the warming heat of red pepper flakes, and the comfort of wide egg noodles and tender chicken. With just a handful of straightforward steps, you’ll have a dinner that feels special and comes together in under 30 minutes from start to finish. Keep the ingredients on hand, and this recipe will become one you turn to whenever you want big flavor with minimal effort.
Chicken Arrabiata Pasta
Ingredients
Equipment
Method
- Heat 1/4 cup olive oil in a large pot, braiser, or deep skillet over medium heat.
- Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the 24 ounces of passata and add 1 teaspoon crushed red pepper flakes; stir to combine.
- Bring the sauce to a gentle simmer, partially cover the pot, and simmer over low heat for 20–25 minutes, stirring occasionally.
- Meanwhile, bring a large pot of generously salted water to a boil and cook the pappardelle according to package directions until al dente.
- Add the 2 cups cooked chicken to the simmering sauce and warm through for a few minutes.
- Season the sauce with salt and freshly ground black pepper to taste, then stir in the sliced or torn basil.
- Drain the pasta, reserving a splash of hot pasta water if needed to thin the sauce, then toss the pasta with the sauce until well coated.
- Serve topped with freshly grated Parmesan cheese.
Notes
- The sauce is fairly spicy.
- Halve the red pepper flakes for milder heat.
