Penne arrabbiata

    45 min

    A spicy Italian-inspired pasta dish with breaded chicken, tomatoes, basil, garlic and chilli. Enjoy!

    997 people made this

    Serves: 6 

    • 8 tablespoons olive oil, divided
    • 6 cloves garlic, sliced
    • 1 teaspoon dried red chilli flakes
    • 2 (400g) tins chopped Italian tomatoes
    • 125ml passata
    • 1 bunch fresh basil, chopped
    • 350g dried penne pasta
    • 2 eggs
    • 250g breadcrumbs
    • 1 teaspoon garlic granules
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 450g chicken breast fillets, pounded flat

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat 4 tablespoons of the olive oil in a large frying pan over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red chilli flakes, and saute for another minute. Pour in the chopped tomatoes and 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 pasta, and cook for 8 minutes, or until tender. Drain.
    3. In a small bowl, whisk 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 colour.
    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 (777)


    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)


    Excellent! Easy, and very VERY tasty. I halved the chili flakes (too spicy for my kids otherwise) and the breadcrumbs (even with just 1 cup, I threw a bunch away). Also, I prefer to serve the chicken 'on top' of the sauce instead of mixed in, to preserve the crispy quality of the breading. YUM!!!  -  04 Apr 2005  (Review from Allrecipes US | Canada)


    This was as good as it was easy. I had started out making the Chicken, Sausage and Zucchini Pasta (on this site) but realized I didn't have any sausage or zucchini! Then I found this recipe and was pleasantly surprised! It had just the right amount of spiciness and I liked that the chicken was crispy. One reviewer suggested using only one egg and I second that - 2 eggs would have been too much. I also just used regular chicken breast (instead of cutlet) and diced it. And I only used about half of the oil called for. Seemed like too much when it was in the pan. Good recipe overall and will make it again when I don't have the ingredients for the Chicken Sausage Pasta!  -  14 Mar 2005  (Review from Allrecipes US | Canada)