Name: Rigatoni Arrabbiata with Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 tablespoons Extra virgin olive oil; 2 teaspoons Red pepper flakes (adjustable for spice preference); 6 cloves Garlic (crushed or minced); 1 can Crushed Italian tomatoes (28 oz/800g); 1 teaspoon Sugar (to balance acidity); 1 teaspoon Salt (plus more for pasta water); ½ teaspoon Black pepper; 1 cup Baby spinach leaves (packed); 2 Chicken breasts (boneless and skinless); 10 oz Rigatoni; Fresh parsley (for garnish); Grated parmesan (for serving)

When it comes to comfort food, nothing beats a hearty plate of pasta. Rigatoni Arrabbiata with Chicken is a dish that embodies warmth, flavor, and satisfaction in every bite. With its spicy tomato sauce, tender chicken, and perfectly cooked rigatoni, this meal is sure to impress your family and friends. Plus, it’s quick enough for a weeknight dinner yet delicious enough for special occasions. Let’s dive into the details of creating this delightful dish.

Why Rigatoni Arrabbiata with Chicken is Worth Your Time

Rigatoni Arrabbiata with Chicken brings together the robust flavors of Italian cuisine in a way that is both accessible and indulgent. The combination of spicy red pepper flakes and sweet crushed tomatoes creates a symphony of tastes that dance on your palate. Adding grilled chicken not only enhances the dish’s heartiness but also provides a protein-packed meal that will keep you full and satisfied. This recipe is perfect for those who love a little kick in their food, and the best part is, it comes together in under 30 minutes!

Your Shopping Guide

Before you start cooking, make sure you have the following ingredients on hand:

Extra virgin olive oil: 4 tablespoons total for cooking and garnishing.
Red pepper flakes: 2 teaspoons, adjustable for your spice preference.
Garlic: 6 cloves, crushed or minced.
Crushed Italian tomatoes: 1 can (28 oz/800g).
Sugar: 1 teaspoon to balance the acidity of the tomatoes.
Salt: 1 teaspoon + more for pasta water and seasoning.
Black pepper: ½ teaspoon.
Baby spinach leaves: 1 cup, packed, for a pop of color and nutrients.
Chicken breasts: 2, boneless and skinless.
Rigatoni: 10 oz, for that perfect bite.
Fresh parsley: for garnish.
Grated parmesan: for serving, adding a deliciously creamy finish.

Tools & Equipment Needed

Large pot: For boiling the rigatoni.
Skillet: To cook the chicken and sauce.
Wooden spoon: For stirring and mixing.
Knife and cutting board: To prepare your ingredients.
Meat thermometer: To ensure chicken is cooked to perfection.
Serving dishes: To plate your delicious creation.

From Start to Finish: Rigatoni Arrabbiata with Chicken

Step 1: Cook the Rigatoni

Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, reserve a cup of pasta water, then drain the rigatoni and set aside.

Step 2: Prepare the Chicken

While the pasta is cooking, season the chicken breasts with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest before slicing it into strips.

Step 3: Make the Arrabbiata Sauce

In the same skillet (don’t clean it, you want those flavors!), add another 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic!

Next, pour in the crushed Italian tomatoes, followed by the sugar and a teaspoon of salt. Stir to combine and let it simmer for about 10 minutes, allowing the sauce to thicken and the flavors to meld.

Step 4: Combine Everything

After the sauce has simmered, add the cooked rigatoni to the skillet. Toss it well to coat the pasta in the sauce. If the sauce seems too thick, add a bit of the reserved pasta water until you reach your desired consistency. Finally, stir in the baby spinach leaves until they wilt.

Step 5: Serve

Plate the rigatoni arrabbiata, topping it generously with slices of chicken. Garnish with fresh parsley, a sprinkle of grated parmesan, and a drizzle of extra virgin olive oil for an extra touch of flavor. Enjoy your delicious meal!

If You’re Out Of…

Extra virgin olive oil: You can use any light cooking oil, but olive oil provides the best flavor.
Crushed Italian tomatoes: Substitute with diced tomatoes or fresh tomatoes blended into a sauce.
Baby spinach: Kale or arugula can be used for a different leafy green flavor.
Rigatoni: Any pasta shape will work, but penne or ziti are great alternatives.

Author’s Commentary

This Rigatoni Arrabbiata with Chicken recipe is truly a favorite in my household. The balance of spice and sweetness is delightful, and the chicken adds a satisfying element to the dish. It’s versatile, too; you can easily adjust the heat by modifying the amount of red pepper flakes. Whether you’re cooking for a cozy family dinner or entertaining guests, this meal will surely be a hit. I love how quickly everything comes together, making it perfect for busy weeknights or last-minute gatherings.

Storage Pro Tips

If you have leftovers (which is rare but can happen!), store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water or extra olive oil to revive the sauce. You can also freeze the dish for up to two months; just be sure to separate the chicken and pasta for better texture upon reheating. When you’re ready to eat, thaw overnight in the fridge before warming it up.

In Closing

Rigatoni Arrabbiata with Chicken is a perfect representation of how simple ingredients can create a beautifully complex dish. The spicy sauce, tender chicken, and hearty pasta are sure to please everyone at your table. With easy-to-find ingredients and straightforward steps, you can whip this up any night of the week. It’s comfort food at its finest, and I hope you enjoy making and sharing it as much as I do!