Chicken Arrabiata: A Spicy Italian Recipe You’ll Love

Chicken arrabiata, a fiery and flavorful Italian-American classic, is about to become your new weeknight obsession! Imagine tender chicken simmered in a vibrant, spicy tomato sauce, infused with garlic, herbs, and a generous kick of chili flakes. This isn’t just dinner; it’s an experience that will transport your taste buds straight to a cozy trattoria.

While the exact origins of arrabiata sauce are debated, it’s widely believed to have originated in the Lazio region of Italy, near Rome. “Arrabiata” translates to “angry” in Italian, a clear indication of the sauce’s spicy nature. Over time, variations have emerged, including the addition of chicken to create the hearty and satisfying dish we know and love today. It’s a testament to the adaptability and deliciousness of Italian cuisine.

What makes chicken arrabiata so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the tomatoes is beautifully contrasted by the heat of the chili flakes, while the tender chicken provides a satisfying protein element. Plus, it’s incredibly easy to make, requiring minimal ingredients and effort. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is guaranteed to impress. Get ready to unleash your inner Italian and create a culinary masterpiece!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 cup dry red wine (optional, but highly recommended!)
• 2 tablespoons olive oil, extra virgin
• 1-2 teaspoons red pepper flakes (adjust to your spice preference)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 cup chopped fresh parsley, for garnish
• Grated Parmesan cheese, for serving (optional)
• Cooked pasta, for serving (penne, spaghetti, or your favorite shape)
• 1 tablespoon tomato paste
• 1/4 cup chicken broth (if needed to thin the sauce)

Preparing the Chicken and Vegetables:

1. First, let’s get the chicken ready. Pat the chicken cubes dry with paper towels. This helps them brown nicely when we sear them. Season them generously with salt and pepper. Don’t be shy!
2. Now, heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You want the oil to shimmer, but not smoke.
3. Add the chicken to the skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches. Sear the chicken on all sides until it’s nicely browned, about 5-7 minutes total. The chicken doesn’t need to be cooked all the way through at this point, as it will finish cooking in the sauce.
4. Remove the chicken from the skillet and set it aside. We’ll add it back in later.
5. Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until it’s softened and translucent, about 5-7 minutes.
6. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
7. Add the chopped red and yellow bell peppers to the skillet and cook, stirring occasionally, until they’re slightly softened, about 5-7 minutes.

Making the Arrabiata Sauce:

1. Now for the heart of the dish – the arrabiata sauce! Add the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), red pepper flakes, dried oregano, and dried basil to the skillet.
2. Stir everything together well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
3. After the sauce has simmered for a while, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes, depending on your preference. If the sauce is too thick, you can add a little chicken broth to thin it out.

Combining Chicken and Sauce:

1. Add the seared chicken back to the skillet with the arrabiata sauce.
2. Stir to coat the chicken evenly with the sauce.
3. Cover the skillet and continue to simmer over low heat for another 10-15 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).

Serving the Chicken Arrabiata:

1. While the chicken is finishing cooking, prepare your pasta according to the package directions. Drain the pasta well.
2. To serve, spoon the cooked pasta onto plates or bowls.
3. Top with the chicken arrabiata and plenty of sauce.
4. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired.
5. Serve immediately and enjoy! This dish is even better the next day, as the flavors have more time to develop.

Tips and Variations:

• Spice Level: Adjust the amount of red pepper flakes to control the spiciness of the dish. Start with a small amount and add more to taste.
• Vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, zucchini, or eggplant.
• Wine: If you don’t have red wine on hand, you can substitute chicken broth or water. However, the red wine adds a depth of flavor that is worth trying.
• Herbs: Fresh herbs, such as basil or oregano, can be used in place of dried herbs. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
• Pasta: Penne, spaghetti, rigatoni, and fusilli are all great choices for this dish. Choose your favorite!
• Make Ahead: The arrabiata sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce before adding the chicken.
• Freezing: Chicken arrabiata can be frozen for up to 2 months. Allow the dish to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Serve with a side of crusty bread for soaking up the delicious sauce. A simple green salad also makes a great accompaniment.
• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs will take a little longer to cook, so adjust the cooking time accordingly.
• Vegetarian Option: For a vegetarian version, omit the chicken and add more vegetables, such as mushrooms, zucchini, and eggplant. You can also add chickpeas or white beans for protein.

Troubleshooting:

• Sauce is too thick: Add a little chicken broth or water to thin it out.
• Sauce is too thin: Simmer the sauce uncovered for a longer period of time to allow it to reduce.
• Sauce is too acidic: Add a pinch of sugar to balance the acidity.
• Chicken is dry: Make sure you don’t overcook the chicken. It should be cooked through but still moist.
• Sauce is bland: Add more salt, pepper, or red pepper flakes to taste. You can also add a splash of balsamic vinegar for extra flavor.

Nutritional Information (approximate, per serving):

• Calories: 450-550
• Protein: 40-50g
• Fat: 15-25g
• Carbohydrates: 40-50g

Note: Nutritional information may vary depending on the specific ingredients used and portion sizes.

Conclusion:

And there you have it! This isn’t just another chicken recipe; it’s a flavor explosion waiting to happen. I truly believe this chicken arrabiata is a must-try for anyone who loves a little kick and appreciates a dish that’s both comforting and exciting. The combination of tender chicken, the vibrant, spicy tomato sauce, and the fresh herbs creates a symphony of flavors that will have you coming back for seconds (and thirds!).

But why is it a must-try, you ask? Well, beyond the incredible taste, it’s surprisingly easy to make. We’re talking about a weeknight-friendly meal that doesn’t compromise on flavor. Forget complicated recipes with a million steps; this one is straightforward and satisfying. Plus, it’s incredibly versatile!

Looking for serving suggestions? I’ve got you covered. My personal favorite is serving it over a bed of perfectly cooked spaghetti. The sauce clings beautifully to the pasta, ensuring every bite is bursting with flavor. But don’t feel limited! You could also serve it with creamy polenta for a comforting, rustic meal. Or, for a lighter option, try it with zucchini noodles or cauliflower rice. It’s also fantastic with a side of crusty bread for soaking up all that delicious sauce.

And speaking of versatility, let’s talk variations! Feel free to adjust the spice level to your liking. If you’re not a fan of intense heat, reduce the amount of red pepper flakes. If you’re a spice enthusiast like me, go ahead and add a little extra! You can also experiment with different types of tomatoes. San Marzano tomatoes are my go-to for their rich flavor, but any good quality canned tomatoes will work.

Want to add even more depth of flavor? Try incorporating some roasted vegetables into the sauce. Bell peppers, eggplant, and zucchini would all be delicious additions. You could also add a splash of red wine while the sauce is simmering for an extra layer of complexity. And for a richer, creamier sauce, stir in a dollop of mascarpone cheese at the end. The possibilities are endless!

I’m so confident that you’ll love this chicken arrabiata recipe. It’s a crowd-pleaser, a family favorite, and a guaranteed way to impress your friends. It’s the perfect dish for a cozy night in, a casual dinner party, or even a special occasion.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t regret it. And more importantly, I want to hear about your experience! Did you make any modifications? Did you serve it with something unexpected? What did your family and friends think?

Please, please, please try this recipe and then come back and share your thoughts in the comments below. I’m genuinely excited to hear how it turns out for you. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Don’t be shy – let me know what you think! Happy cooking! I hope this chicken arrabiata becomes a staple in your kitchen, just like it is in mine.