Chicken Arrabbiata with Rigatoni

Chicken Arrabbiata with Rigatoni ingredients

• 1.5 lbs, cut into 1-inch cub Boneless, skinless chicken breasts or thighs
• 2 tbsp Olive oil
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 4 cloves, thinly sliced Garlic
• 1 tsp (or more, to taste) Crushed red pepper flakes (or Calabrian chili flakes)
• 28 oz can Canned crushed tomatoes
• 1 tbsp Tomato paste
• 0.5 cup (optional, for depth Dry red wine
• 0.25 cup, roughly torn, plus Fresh basil
• 0.5 tsp (or to taste) Salt
• 0.25 tsp (optional, to balanc Sugar
• 12 oz Rigatoni pasta
• for serving Freshly grated Pecorino Romano or Parmesan cheese

Watch how to make Chicken Arrabbiata with Rigatoni

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chicken Arrabbiata with Rigatoni

1. Prepare the chicken: Pat the 1.5 lbs of chicken cubes dry thoroughly with paper towels. Season them evenly with 0.75 tsp salt and 0.5 tsp black pepper.
2. Sear the chicken: Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer, working in batches if necessary to avoid crowding the pan. Sear for 3-4 minutes per side until golden brown; the chicken does not need to be cooked through at this stage. Remove the seared chicken to a plate and set aside.
3. Sauté aromatics: Reduce the heat to medium. Add 2 tbsp olive oil to the same skillet. Add the 4 thinly sliced garlic cloves and 1 tsp crushed red pepper flakes (or Calabrian chilies) and cook for 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning.
4. Deglaze (optional) and build sauce base: If using, pour in 0.5 cup dry red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2-3 minutes. Stir in 1 tbsp tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
5. Simmer Arrabbiata sauce: Add the 28 oz can of crushed tomatoes, 0.5 tsp salt, and 0.25 tsp sugar (if using). Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 15-20 minutes, allowing the flavors to meld and develop.
6. Cook pasta: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add 12 oz rigatoni pasta and cook according to package instructions until al dente. Reserve about 1 cup of the starchy pasta cooking water before draining.
7. Combine chicken and sauce: Add the seared chicken pieces to the simmering arrabbiata sauce. Stir in 0.25 cup torn fresh basil. Continue to cook for another 5-7 minutes, or until the chicken is fully cooked through and has absorbed some of the sauce's flavor. Taste and adjust seasoning as needed.
8. Toss with pasta: Drain the cooked rigatoni and add it directly to the skillet with the chicken and arrabbiata sauce. Add a splash or two of the reserved pasta cooking water as needed to create a glossy sauce that beautifully coats the pasta. Toss well to combine all ingredients.
9. Serve: Serve the Chicken Arrabbiata with Rigatoni immediately, garnished with additional fresh basil and a generous sprinkling of freshly grated Pecorino Romano or Parmesan cheese.

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