Chicken arrabbiata pasta

    20 min

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


    87 people made this

    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 in English (2)


    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


    I`ve made your original recipe many times, sometimes though, I use chopped smoked bacon and button mushrooms or a chopped red pepper and chorizo, I use basil too. The basic recipe is very adaptable.  -  04 Jan 2017