Chicken Arrabiata

    Chicken Arrabiata


    33 people made this

    About this recipe: This Italian chicken pasta dish is simple to make and tastes fantastic. Breaded chicken is tossed with pasta in a spicy tomato sauce. Enjoy with garlic bread and a side salad, if desired.

    Serves: 6 

    • 125ml olive oil, divided
    • 6 cloves garlic, sliced
    • 1 teaspoon crushed chillies
    • 2 (400g) tins chopped tomatoes with onion and garlic
    • 125g passata
    • 1 bunch fresh basil, chopped
    • 350g dried penne pasta
    • 2 eggs
    • 215g breadcrumbs
    • 1 teaspoon garlic granules
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 450g mini chicken fillets

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat 1/2 of the olive oil in a large frying pan over medium heat. Add garlic and saute for a few minutes. Sprinkle in crushed chillies and saute for another minute. Pour in the chopped tomatoes, passata and add the basil. Simmer for about 20 minutes, stirring occasionally.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add penne and cook for 8 minutes or until tender. Drain.
    3. In a small bowl, beat eggs with a fork. Place breadcrumbs in a separate bowl. Stir the garlic granules, salt and pepper into the breadcrumbs. Dip chicken into the egg, then press into the breadcrumbs until completely coated.
    4. Heat remaining olive oil in a large frying pan over medium heat. Fry chicken for about 5 minutes per side or until the coating is a nice dark brown color.
    5. Remove chicken and cut into slices. Toss the chicken slices into the sauce and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavour, then serve.
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    Reviews in English (1092)


    Honestly I actually found it quite good! Thank you! For giving us a really tasty meal. Would really recommend.  -  31 Jan 2014


    This is my first review but damn this was delish! Nice wee kick to it too. 5 stars doesn't cover it!  -  02 Dec 2016


    This recipe was SCRUMPTIOUS! I did make some alterations though. I took the chicken breast and cut them up in little strips before I breaded and cooked them. I would use only 1 egg and less bread crumbs than the recipe suggests, as you end up throwing a lot away. The flavors in this recipe are so good. It's something that could easily be served at the Macaroni Grill. Enjoy!  -  08 Jun 2005  (Review from Allrecipes US | Canada)

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