Rigatoni Arrabbiata with Chicken

There’s something utterly comforting about a bowl of Rigatoni Arrabbiata with Chicken. I remember the first time I made it; the aroma of simmering garlic and spice filled my kitchen like a warm hug. It was a chilly evening, and I was craving something hearty yet vibrant. With a handful of ingredients, I managed to whip up a dish that not only satisfied my hunger but also warmed my soul. This recipe has become a staple in my home, especially on days when I want to impress without spending hours in the kitchen. The combination of tender chicken fillets with the spicy, rich tomato sauce clinging to those robust rigatoni is truly irresistible. I often find myself daydreaming about this meal when I’m busy during the week, longing for that perfect bite that brings comfort and joy. It’s easy, delicious, and always a crowd-pleaser!

What Goes Into Rigatoni Arrabbiata with Chicken

The ingredients for Rigatoni Arrabbiata with Chicken are simple yet impactful. Each component plays a vital role in creating the dish’s signature taste. From the robust rigatoni to the spicy red pepper flakes, everything works in harmony. Let’s dive into the specifics!

• ¼ cup extra virgin olive oil: This is the base for our sauce, providing richness and depth.
• 2 teaspoons red pepper flakes: Adjust this to taste for the desired level of heat.
• 6 cloves garlic, crushed/minced: Adds a wonderful aroma and flavor to the dish.
• 1 can crushed Italian tomatoes (28 oz/800g can): The heart of the sauce, bringing acidity and sweetness.
• 1 teaspoon sugar: Balances the acidity of the tomatoes.
• ½ teaspoon salt: Essential for enhancing all the flavors.
• 1 cup baby spinach leaves, packed: A fresh addition that wilts beautifully.
• 2 chicken breasts: Provides protein and heartiness to the dish.
• ½ teaspoon black pepper: For added seasoning.
• 10 oz rigatoni: The star pasta that holds the sauce perfectly.
• fresh parsley: For garnish, adding a pop of color and freshness.
• grated parmesan: A classic topping that brings creaminess.
• extra virgin olive oil: For drizzling just before serving, enhancing the flavors.

How to Make Rigatoni Arrabbiata with Chicken

Making Rigatoni Arrabbiata with Chicken is an enjoyable process that results in a delicious meal. If you follow these steps, you’ll create a dish that’s sure to impress! Let’s get started.

1. Pour the extra virgin olive oil into a large pan. Add the red pepper flakes and place over medium-low heat. Cook gently for about 3 minutes. You want to see the oil shimmer before proceeding to the next step.
2. Remove the pan from the heat and add the garlic. Stir it in the oil for about 20 seconds to release its aroma, then add the crushed Italian tomatoes. The color should be a vibrant red.
3. Add salt and sugar to the mix. This will help balance the flavors beautifully. Cook the mixture on low heat for 20 minutes, stirring occasionally. You’re looking for a rich sauce bubbling gently.
4. While the sauce simmers, prepare the chicken breasts. Place them on a chopping board and pat them dry with a paper towel. This helps them brown better.
5. Using a long sharp knife, carefully cut through the middle of each chicken breast to create two fillets. This ensures even cooking.
6. Cover the fillets with plastic wrap and gently pound the thicker ends until they are an even thickness. This is key for uniform cooking.
7. Season both sides of the chicken fillets with salt and black pepper. A good seasoning is crucial here.
8. In a heavy skillet or frying pan, heat olive oil over medium-high heat until shimmering. Carefully add the chicken fillets to the pan. Cook for about 3 to 4 minutes on each side until golden brown. This should give you a beautiful sear.
9. Once cooked, transfer the fillets to a plate and tent with foil to keep warm.
10. In a large pot, bring water to a boil. Add a tablespoon of salt before adding the rigatoni. Cook for 1 minute less than the package instructions state. Reserve a cup of the pasta cooking water, then drain the pasta.
11. Add the drained rigatoni to the sauce along with a ¼ cup of the reserved cooking water. Toss everything together so the pasta is well coated with the sauce.
12. Cook the pasta in the sauce over low heat for about a minute, adding more pasta water if necessary to keep the sauce moist. You want a nice, cohesive mixture.
13. Finally, add the baby spinach and toss it through the pasta until it wilts. This should only take a minute.
14. Before serving, taste for seasoning and adjust if necessary. Top with the cooked chicken fillets, garnish with fresh parsley, and sprinkle with grated parmesan. Drizzle with a bit of extra virgin olive oil for that final touch. Serve and enjoy!

Make It Your Own

Everyone loves a good recipe, but customizing it makes it even better! Here are some great tips to adapt Rigatoni Arrabbiata with Chicken to suit your palate.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently so the pasta doesn’t become mushy.
• Freezing: You can freeze the sauce separately from the pasta for up to two months. Thaw and reheat before serving.
• Pairing: Serve with a simple side salad or garlic bread to complement the meal.
• Spice Level: Adjust the red pepper flakes to your liking. If you enjoy heat, feel free to add more!
• Vegetarian Version: Substitute the chicken with sautéed mushrooms or a mix of seasonal vegetables for a vegetarian option.
• Adding Cheese: A sprinkle of creamy mozzarella before serving adds another layer of flavor.
• Herb Variations: Experiment with different herbs like basil or oregano to find a combination you love.

Pairing Suggestions for Rigatoni Arrabbiata with Chicken

Pairing the right sides can elevate your meal experience with Rigatoni Arrabbiata with Chicken. Here are some of my favorite suggestions:

• Garlic Bread: A must-have for soaking up all that delicious sauce!
• Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the richness of the pasta.
• Roasted Vegetables: Seasonal roasted veggies add color and balance to the plate.
• Wine Pairing: A light Italian white wine like Pinot Grigio can be a refreshing choice that enhances the flavors.
• Occasions: Perfect for family dinners, casual gatherings, or cozy nights at home.
• Leftover Ideas: Use any leftovers in a lunch salad or wrap for a quick meal the next day.

FAQ

Conclusion

In conclusion, Rigatoni Arrabbiata with Chicken is a delightful blend of robust flavors and comforting ingredients that make it a standout dish. It’s easy to prepare and perfect for any occasion, ensuring that you’ll always have a go-to recipe for impressing friends and family. I encourage you to try making it yourself; you’ll quickly see why it has become a favorite in so many homes!

Rigatoni Arrabbiata with Chicken

The ultimate comfort food, Rigatoni Arrabbiata with Chicken offers a spicy and flavorful experience perfect for an easy weeknight dinner. With tender chicken and al dente pasta, this dish is sure to satisfy your cravings. Make it tonight for a cozy, delicious meal!

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method

Ingredients

  

• ¼ cup extra virgin olive oil
• 2 teaspoons red pepper flakes
• 6 cloves garlic
• 1 can crushed Italian tomatoes
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 cup baby spinach leaves
• 2 chicken breasts
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon salt
• 10 oz rigatoni
• fresh parsley
• grated parmesan
• extra virgin olive oil
• salt and pepper

Equipment

• Chef's Knife
• Grater
• Large Pot
• Wooden Spoon
• Frying Pan
• Skillet

Method

 

1. Pour the extra virgin olive oil into a large pan, add the red pepper flakes, and place over medium-low heat. Cook gently for about 3 minutes.
2. Remove the pan from the heat and add the garlic. Stir it in the oil for about 20 seconds, then add the crushed Italian tomatoes.
3. Add salt and sugar to the mix. Cook the mixture on low heat for 20 minutes, stirring occasionally.
4. While the sauce simmers, prepare the chicken breasts. Pat them dry with a paper towel.
5. Using a sharp knife, carefully cut through the middle of each chicken breast to create two fillets.
6. Cover the fillets with plastic wrap and gently pound the thicker ends until they are an even thickness. Season both sides with salt and black pepper.
7. In a heavy pan, heat olive oil over medium-high until shimmering. Carefully add the chicken fillets to the pan. Cook for about 3 to 4 minutes on each side until golden brown. Remove and tent with foil to keep warm.
8. In a large pot, bring water to a boil. Add a tablespoon of salt before adding the rigatoni. Cook for 1 minute less than the package instructions state. Reserve a cup of the cooking water, then drain the pasta.
9. Add the drained rigatoni to the sauce along with a ¼ cup of the reserved cooking water. Toss to coat.
10. Cook the pasta in the sauce over low heat for about a minute, adding more water if necessary.
11. Finally, add the baby spinach and toss until it wilts.
12. Before serving, taste for seasoning. Top with the cooked chicken fillets, garnish with fresh parsley, and sprinkle with grated parmesan.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.