Chicken Arrabiata Pasta

There’s something utterly comforting about a bowl of pasta tossed in a bright, peppery tomato sauce and studded with tender chicken. This Chicken Arrabiata Pasta is built on a simple foundation: good-quality passata, plenty of garlic, a kiss of crushed red pepper, and silky egg pappardelle. It’s weeknight-friendly, fuss-free, and hits the spot when you want bold flavor without a lot of hassle.

Why this recipe works

This version keeps the focus on a vibrant sauce made from DeLallo Passata Tomato Purée and aromatics. Using DeLallo Egg Pappardelle means the noodles are rich and silky, making them perfect for carrying the arrabbiata sauce. Rotisserie chicken makes an excellent time-saver: it’s already cooked, perfectly seasoned, and adds body and protein without extra effort. The final flourish of fresh basil and grated parmesan brightens and balances the heat from the red pepper flakes.

Ingredients

• 1/4 cup olive oil
• 1/2 medium onion, chopped
• 6 cloves garlic, minced
• 24 ounces DeLallo Passata Tomato Purée
• 1 teaspoon crushed red pepper flakes
• 8.8 ounces DeLallo Egg Pappardelle
• 2 cups cooked chicken (I used rotisserie)
• Salt & pepper to taste
• 1 large handful fresh basil, sliced/torn
• Freshly grated parmesan cheese to taste

Make-ahead and substitutions

If you like to plan, the sauce keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months. Swap the egg pappardelle for another wide pasta such as fettuccine if needed, and shredded cooked turkey or leftover roasted chicken are perfect stand-ins for rotisserie chicken.

Equipment

• Large sauté pan or skillet with lid
• Large pot for boiling pasta
• Colander
• Tongs or pasta fork
• Wooden spoon or spatula

Step-by-step instructions

1. Prepare your ingredients. Chop 1/2 medium onion and mince 6 cloves of garlic. Tear or slice a large handful of fresh basil and shred or chop 2 cups of cooked chicken. Measure out the passata, crushed red pepper flakes, and olive oil. Bring a large pot of salted water to a boil for the pasta.
2. Warm the olive oil. Place a large sauté pan over medium heat and add 1/4 cup olive oil. Let the oil heat for about 30 seconds until it shimmers but does not smoke.
3. Sauté the onion. Add the chopped 1/2 medium onion to the pan and cook, stirring occasionally, until it is translucent and soft, about 4–6 minutes. Adjust the heat if the onion begins to brown too quickly.
4. Add the garlic. Stir in the minced 6 cloves garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic burn.
5. Build the sauce. Pour in 24 ounces DeLallo Passata Tomato Purée and add 1 teaspoon crushed red pepper flakes. Stir to combine and bring the sauce to a gentle simmer.
6. Simmer and season. Reduce the heat to low and let the sauce simmer for about 8–10 minutes so the flavors meld. Taste and season with salt & pepper to your liking. Keep the sauce warm over low heat while you cook the pasta.
7. Cook the pasta. Add 8.8 ounces DeLallo Egg Pappardelle to the boiling pot of salted water. Cook according to package directions until the pasta is al dente, usually a minute or two less than fully soft, then reserve about 1/2 cup of pasta cooking water and drain the pasta in a colander.
8. Toss pasta with sauce. Transfer the drained pappardelle to the pan with the simmering arrabbiata sauce. Add the reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the noodles. Toss gently with tongs or a pasta fork to evenly coat the pasta.
9. Add the chicken. Stir in 2 cups cooked chicken (rotisserie chicken works wonderfully) and warm through for 1–2 minutes, allowing the chicken to absorb a bit of the sauce while keeping it tender.
10. Finish with basil and cheese. Remove the pan from the heat and fold in a large handful of fresh basil, sliced or torn. Taste once more and adjust salt and pepper if needed. Serve topped with freshly grated parmesan cheese to taste.

Serving suggestions

Serve this Chicken Arrabiata Pasta straight from the pan for a casual dinner, or transfer to a warmed serving bowl for guests. A crisp green salad, garlic bread, or a side of roasted vegetables pairs beautifully. A light drizzle of extra virgin olive oil and an extra sprinkle of red pepper flakes at the table will please those who love more heat.

Tips for success

• Don’t overcook the garlic. It browns quickly and turns bitter, so add it after the onion has softened and cook just until fragrant.
• Reserve pasta water. The starchy cooking water is the secret to a silky sauce that clings to the egg pappardelle.
• Adjust spice gradually. Start with the 1 teaspoon crushed red pepper flakes and add more at the table if you want extra heat.
• Use quality passata. A smooth, flavorful tomato purée makes a big difference in the final sauce.

Why egg pappardelle?

Egg pappardelle has a tender, rich texture that complements the bold tomato sauce. The wide ribbons catch pockets of sauce and chicken, ensuring every bite is balanced and satisfying.

Notes

Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to restore creaminess. This recipe scales easily — double the sauce for a crowd, but keep the pasta-to-sauce ratio similar so the noodles remain well-coated.

Final thoughts

This Chicken Arrabiata Pasta is proof that big flavor doesn’t require complicated steps. With a few pantry staples and a bit of fresh basil and parmesan, you’ll have a vibrant, comforting meal on the table in about the time it takes to boil pasta. It’s spicy, saucy, and utterly satisfying — perfect for busy weeknights or relaxed weekend dinners.