Chicken Arrabiata Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Cook cauliflower

While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 cups cauliflower florets, season lightly with 1/4 tsp salt and 1/8 tsp pepper, and sauté until golden and just tender, 6–8 minutes. Transfer cauliflower to a plate and set aside.

Prepare chicken

Slice 1 lb chicken breast into 1/2-inch strips or bite-size pieces. Pat dry and season with 1/2 tsp salt and 1/4 tsp black pepper.

Cook chicken

In the same large skillet used for cauliflower, add 1 tablespoon olive oil and heat over medium-high. Add the seasoned chicken in a single layer and cook without moving for 2 minutes to brown, then stir and continue cooking until cooked through (internal temp 165°F / 74°C), about 4–6 minutes total depending on thickness. Remove chicken to the plate with cauliflower and keep warm.

Sauté aromatics

Reduce heat to medium. In the same skillet, add remaining 1 tablespoon olive oil. Add 1 small finely chopped onion and cook until translucent, about 4–5 minutes. Add 4 minced garlic cloves and 1 tsp red pepper flakes; cook, stirring, until fragrant about 30 seconds.

Build sauce

Stir in 2 tablespoons tomato paste and toast for 30 seconds. Pour in 28 oz crushed tomatoes, add 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt, and 1 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer and finish

Let the sauce simmer gently for 10–12 minutes, stirring occasionally. Taste and adjust seasoning — add more red pepper flakes for heat or salt to taste. Stir in chiffonaded 8 basil leaves in the last minute of simmering.

Add the cooked chicken and cauliflower back into the skillet with the arrabbiata sauce and gently stir to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached (use up to 1/2 cup).

Add the drained penne pasta to the skillet and toss everything together over low heat for 1–2 minutes so the pasta absorbs the sauce and all components are heated through.

Serve immediately topped with 1 cup grated Parmesan and additional red pepper flakes if desired.