There’s something deeply comforting about a bowl of pasta dressed in a bold, bright tomato sauce that bites back a little with red pepper flakes. This Rigatoni Arrabbiata with Chicken takes that classic, fiery sauce and pairs it with tender chicken breasts and a handful of spinach for a satisfying weeknight meal that feels a little special. The sauce is anchored by crushed Italian tomatoes and plenty of garlic, finished with a drizzle of extra virgin olive oil and a shower of grated Parmesan. It’s a lively, homey dish that comes together fast and keeps well for leftovers.

Why you’ll love this Rigatoni Arrabbiata with Chicken

Bold, comforting flavors: bright tomatoes, garlicky heat from red pepper flakes, and savory chicken.
Simple ingredients: pantry staples combine into a rich, textured sauce.
Quick to make: everything comes together in about 30–40 minutes, perfect for busy evenings.
Customizable heat level: the 2 teaspoons red pepper flakes can be adjusted to taste for a gentle warmth or full-on kick.

Ingredients

1/4 cup extra virgin olive oil
2 teaspoons red pepper flakes, adjust to taste
6 cloves garlic, crushed/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
1/2 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

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Wooden spoon or spatula
Chef’s knife and cutting board
Tongs or slotted spoon
Measuring cups and spoons

Prep notes

Before you start, bring a large pot of water to a rolling boil and salt it with the listed 1 tablespoon of salt so the rigatoni cooks in seasoned water. Crush or mince the garlic cloves, measure the red pepper flakes to your heat preference, and pat the chicken breasts dry. If the chicken breasts are thick, you can halve them horizontally to an even thickness for quicker, even cooking.

Step-by-step instructions

The following steps rewrite and clarify the recipe directions, keeping the same ingredient amounts and the original order of actions.

Start the pasta water. Fill a large pot with water, bring it to a rolling boil, and add 1 tablespoon salt. Keep the pot covered while you start the sauce so the water returns to a boil more quickly when you are ready to cook the rigatoni.
Prepare the chicken. Pat the 2 chicken breasts dry with paper towels. Season both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
Cook the chicken. In a large skillet, heat 2 tablespoon olive oil over medium–medium-high heat until shimmering. Add the seasoned chicken breasts and cook, undisturbed, for about 4–6 minutes per side, depending on thickness, until golden brown and cooked through (an internal temperature of 165°F / 74°C). Transfer the cooked chicken to a cutting board and let it rest for a few minutes, then slice into bite-sized strips or cubes.
Build the arrabbiata base. In the same skillet, lower the heat to medium and add 1/4 cup extra virgin olive oil. Add 6 cloves garlic (crushed/minced) and 2 teaspoons red pepper flakes. Sauté, stirring constantly, until the garlic is fragrant and just beginning to turn golden—about 30–60 seconds. Be careful not to let the garlic burn, which would make it bitter.
Add the tomatoes and seasonings. Pour in the 1 can crushed Italian tomatoes (28 oz / 800 g). Stir to combine, then add 1 teaspoon sugar and 1/2 teaspoon salt. Bring the sauce to a gentle simmer over medium-low heat. Let it simmer for 8–10 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly.
Cook the rigatoni. Once the pasta water is at a rolling boil, add the 10 oz rigatoni and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining; this starchy water is useful for loosening the sauce if needed.
Finish the sauce with spinach and chicken. Stir 1 cup packed baby spinach leaves into the simmering tomato sauce. Let the spinach wilt for a minute or two, then add the sliced cooked chicken back into the skillet. Stir gently to combine and warm the chicken through for 1–2 minutes. Taste the sauce and adjust seasoning with salt and pepper to taste.
Toss pasta with sauce. Drain the rigatoni and add it directly to the skillet with the sauce, or return the pasta to the pot and add sauce to it—whichever is easier for your pan size. Toss to coat the pasta evenly, adding small splashes of the reserved pasta water if the sauce needs to be loosened. The sauce should cling to the rigatoni’s ridges.
Plate and garnish. Divide the Rigatoni Arrabbiata with Chicken among plates or a large serving bowl. Finish with a drizzle of extra virgin olive oil, a generous sprinkle of grated Parmesan, and chopped fresh parsley. Add additional salt and black pepper to taste if desired.

Troubleshooting and tips

Too thick or thin sauce: If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency. If it’s too thin, let it simmer a few minutes longer to reduce.
Mild heat: Reduce the 2 teaspoons red pepper flakes by half for a gentler warmth, or increase to 3 teaspoons for more spice.
Evenly cooked chicken: Pound the chicken to an even thickness or halve them horizontally so each piece cooks in the same amount of time.
Make-ahead: Prepare the sauce up to 2 days ahead and store it in the refrigerator. Reheat gently, add the cooked chicken and spinach just before serving, then toss with freshly cooked rigatoni.

Serving suggestions

Serve this Rigatoni Arrabbiata with Chicken with a simple green salad and crusty bread to soak up every last bit of sauce. A crisp white wine or light-bodied red pairs nicely depending on how spicy you make the sauce. Leftovers reheat well in a skillet over low heat; add a splash of water or broth if the sauce tightens in the fridge.

Storage

Store leftover Rigatoni Arrabbiata with Chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooled pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Final notes

This Rigatoni Arrabbiata with Chicken is all about balance: bright tomatoes, garlicky heat, tender chicken, and fresh spinach. The ridged rigatoni carries the spicy, herby sauce into every bite, and a final drizzle of extra virgin olive oil and a shower of Parmesan make each forkful feel indulgent. It’s a great recipe to adapt—add olives, capers, or roasted vegetables for variation—or keep it exactly as written for a reliably delicious weeknight dinner.

Enjoy.