Chicken arrabbiata pasta

Chicken arrabbiata pasta


9 people made this

About this recipe: The classic, spicy arrabbiata pasta dish is transformed into a quick and easy family favourite with the addition of chunks of tender chicken breast.

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Serves: 4 

  • 350g Barilla® Penne Rigate
  • 2 tablespoons extra virgin olive oil
  • 200g chicken breast, sliced into chunks
  • 1 jar Barilla® Arrabbiata
  • freshly chopped parsley

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Boil penne pasta in plenty of boiling salted water. We recommend using 1 litre of water for every 100g of pasta.
  2. Heat a pan with 2 tablespoons of extra virgin olive oil; sautè the chicken breast chunks until golden brown and cooked through, about 6 to 8 minutes. Season with a pinch of salt.
  3. Stir in Barilla® Arrabbiata sauce; heat through and set aside.
  4. Drain the penne al dente; toss and stir with the sauce. Sprinkle over some freshly chopped parsley and serve.

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Reviews (1)


This is such a quick and easy midweek meal that we make quite a lot and all really enjoy. The sauce is one of the best out there as it's not too spicy and the kids really enjoy it. Sometimes I add baby spinach leaves at the end. They cook down really easily and the kids don't even notice. We also add lots of grated Parmesan or Pecorino on top. Delish! - 19 May 2016

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