There’s something irresistibly comforting about a bowl of pasta drenched in a bright, slightly spicy tomato sauce. This Rigatoni Arrabbiata with Chicken takes that classic arrabbiata flavor and adds tender, simply seasoned chicken and a handful of spinach for freshness. The sauce is garlicky, tomato-forward, and has enough heat to make every bite lively without overpowering the dish. It’s a weeknight hero that looks and tastes like dinner you’d serve to friends.

Before we dive in, a quick note about ingredients: this recipe keeps things straightforward and pantry-friendly. Use the best extra virgin olive oil you have for finishing—those small drizzles at the end make a noticeable difference.

Ingredients

¼ cup extra virgin olive oil
2 teaspoons red pepper flakes, adjust to taste
6 cloves garlic, crushed or minced
1 can crushed Italian tomatoes (28 oz / 800 g can)
1 teaspoon sugar
½ teaspoon salt
1 cup baby spinach leaves, packed
2 chicken breasts
1 teaspoon salt
½ teaspoon black pepper
2 tablespoon olive oil
1 tablespoon salt
10 oz rigatoni
fresh parsley, for garnish
grated parmesan, for garnish
extra virgin olive oil, for garnish
salt and pepper, to taste

Why this version works

This recipe balances bold flavors and simple technique. The extra virgin olive oil and garlic form the aromatic foundation. Red pepper flakes deliver the familiar arrabbiata kick, while crushed tomatoes and a touch of sugar round and brighten the sauce. Pan-searing the chicken gives it a golden exterior and locks in juices, and finishing the sauce with baby spinach adds color and a gentle vegetal note. Rigatoni’s ridges hold onto the sauce so every forkful is satisfyingly saucy.

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Knife and cutting board
Tongs or slotted spoon
Wooden spoon or spatula
Colander

Step-by-step Instructions

1. Prep the chicken and pasta water

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water (this seasons the pasta as it cooks).
While the water heats, pat the 2 chicken breasts dry with paper towels. Season both sides with 1 teaspoon salt and ½ teaspoon black pepper. Set the breasts aside at room temperature for a few minutes while you prepare the sauce ingredients.

2. Cook the rigatoni

Add the 10 oz rigatoni to the boiling, salted water and cook according to package directions until al dente. Stir occasionally to prevent sticking.
Reserve about ½ cup of the starchy pasta cooking water before draining. Then drain the rigatoni in a colander and set aside.

3. Sear the chicken

Heat 2 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken breasts to the skillet. Cook without moving for about 4–6 minutes per side, depending on thickness, until each side is golden brown and the internal temperature reaches 165°F (75°C). If breasts are very thick, reduce heat slightly and cover for a couple minutes to finish cooking through while keeping them juicy.
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces or strips.

4. Build the arrabbiata sauce

In the same skillet used for the chicken (wipe out excess oil if there’s too much, but keep any flavorful browned bits), add ¼ cup extra virgin olive oil over medium heat.
Add 6 cloves garlic, crushed or minced, and 2 teaspoons red pepper flakes to the oil. Sauté for 30–45 seconds, stirring frequently, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic—this should be aromatic, not bitter.
Pour in 1 can crushed Italian tomatoes (28 oz / 800 g). Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
Stir in 1 teaspoon sugar and ½ teaspoon salt. Simmer the sauce for about 8–10 minutes over medium-low heat, allowing flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with additional salt and red pepper flakes if you’d like more heat.

5. Finish the sauce with spinach and pasta

Once the sauce has simmered and tastes balanced, stir in 1 cup packed baby spinach leaves. Cook for 1–2 minutes until the spinach wilts into the sauce.
Add the drained rigatoni to the skillet with the arrabbiata sauce. Toss gently to coat the pasta, adding a splash of the reserved pasta cooking water if you need to loosen the sauce and help it cling to the rigatoni. Use enough pasta water to achieve a silky, saucy consistency.

6. Add the chicken and finish

Fold the sliced or chopped chicken into the skillet with the rigatoni and sauce, tossing gently to combine and warm the chicken through.
Taste once more and season with salt and pepper as needed.
Turn off the heat and drizzle a little extra virgin olive oil over the pasta for added gloss and richness.

To serve

Divide the Rigatoni Arrabbiata with Chicken among plates or bowls. Garnish generously with grated parmesan and a sprinkle of fresh parsley. Add an optional final drizzle of extra virgin olive oil and a crack of black pepper. Serve immediately so the rigatoni remains perfectly saucy and the chicken stays tender.

Make-ahead and storage tips

You can prepare the sauce up to two days in advance and refrigerate it in an airtight container. Reheat gently on the stovetop, and stir in the cooked pasta and chicken just before serving. Leftovers keep well for 3–4 days in the refrigerator. When reheating, add a splash of water or broth to refresh the sauce and prevent drying.

Variations and swap ideas

Vegetable-forward: Skip the chicken and add roasted vegetables such as eggplant, zucchini, or bell peppers for a heartier vegetarian version.
Extra heat: Increase red pepper flakes or add a pinch of cayenne if you prefer your arrabbiata fiery.
Cheese: For a creamier finish, stir in a couple tablespoons of mascarpone or ricotta off the heat before serving.
Greens: Swap baby spinach for arugula for a peppery finish, or stir in Swiss chard for a sturdier green.

Tips for success

Don’t skip salting the pasta water. It seasons the pasta from within and balances the sauce.
Be cautious with garlic—brief cooking releases maximum flavor without bitterness.
Reserve pasta water. The starch in the water helps the sauce cling to the rigatoni and creates a silkier texture.
Let the chicken rest after cooking so juices redistribute; that keeps it tender when sliced.

Nutrition snapshot (approximate)

This depends on portion size and exact ingredients, but expect a balanced plate of carbohydrates from the rigatoni, protein from the chicken, and healthy fats from the olive oil. Parmesan adds savory umami and a calcium boost, while spinach contributes vitamins and color.

Rigatoni Arrabbiata with Chicken is an approachable, flavor-forward pasta that comes together with basic ingredients and a little attention to timing. It’s a reliable weeknight meal that still feels special—garlicky, tomato-rich, and thoroughly satisfying. Serve it with a simple green salad and a glass of your favorite beverage for a complete, crowd-pleasing dinner.

Rigatoni Arrabbiata with Chicken

A spicy, garlicky arrabbiata sauce tossed with rigatoni and wilted spinach, served with pan-seared chicken and parmesan.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Total Time 40

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1/4 cup extra virgin olive oil
2 teaspoons red pepper flakes adjust to taste
6 cloves garlic crushed or minced
1 can crushed Italian tomatoes 28 oz / 800 g can
1 teaspoon sugar
1/2 teaspoon salt
1 cup baby spinach leaves packed
2 chicken breasts
1 teaspoon salt for seasoning chicken
1/2 teaspoon black pepper for seasoning chicken
2 tablespoons olive oil for cooking chicken
1 tablespoon salt for pasta water
10 oz rigatoni
fresh parsley for garnish
grated parmesan for garnish
extra virgin olive oil for garnish/drizzle
salt and pepper to taste, for finishing

Equipment

Large skillet or sauté pan
frying pan or heavy skillet
Large Pot
Knife and cutting board
meat mallet or heavy skillet (for pounding)
Tongs or pasta fork
Colander

Method

Heat 1/4 cup extra virgin olive oil and the red pepper flakes in a large skillet over medium-low heat and gently cook for 3 minutes to infuse the oil.
Remove the pan from the heat and stir in the crushed or minced garlic for about 20 seconds, then add the canned crushed tomatoes.
Stir in 1 teaspoon sugar and 1/2 teaspoon salt, return to low heat, and simmer the sauce gently for 20 minutes, stirring occasionally.
While the sauce simmers, prepare the chicken: pat 2 chicken breasts dry and slice each breast horizontally to create thinner fillets.
Cover the fillets with plastic wrap or parchment and gently pound the thicker ends with a meat mallet or the base of a skillet so each fillet is an even thickness.
Season the chicken fillets with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat until shimmering, then add the chicken fillets and cook 3–4 minutes per side until golden and cooked through; transfer to a plate and tent with foil.
Bring a large pot of water to a boil, add 1 tablespoon salt, and cook 10 oz rigatoni for 1 minute less than package directions; reserve 1 cup pasta cooking water, then drain.
Add the drained pasta to the simmering sauce with 1/4 cup of the reserved pasta water, toss the rigatoni in the sauce over low heat for 1 minute, adding more pasta water if the sauce is too thick.
Add 1 cup packed baby spinach and toss until wilted and evenly distributed through the pasta.
Season the pasta to taste with salt and pepper, top with the cooked chicken, and serve garnished with fresh parsley, grated parmesan, and a drizzle of extra virgin olive oil.