Chicken Penne Arrabbiata
A delicious and easy one-pot chicken penne arrabbiata that brings together tender chicken, zesty marinara sauce, and perfectly cooked penne in a delightful meal.
Equipment
- Large skillet
- 6 Quart Dutch Oven
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 pound chicken breasts (boneless and skinless, cut into 1 inch cubes, about 3 breasts)
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- salt to taste
- pepper to taste
- ΒΌ teaspoon red pepper flakes (1.25 g)
- 8 ounces penne (uncooked)
- 24 ounces marinara sauce (1 jar)
- 1 cup red wine (240 ml)
- 2 cups chicken broth (low sodium or no sodium added)
- 1 teaspoon dried oregano (1 g)
- 3 leaves fresh basil (roughly chopped)
- Parmesan cheese (for serving, optional)
Instructions
- Start by heating the olive oil in a large skillet until it shimmers. It will have a light sheen and give off a mild fragrance when ready. Do not let it smoke.
- Add the chicken cubes to the skillet, allowing them to sizzle as they hit the hot oil. Cook until golden on all sides and no longer pink in the middle, which usually takes a few minutes. Ensure they are in a single layer for even cooking.
- Toss in the chopped onion and let it soften and turn translucent, providing a sweet aroma. This will take a few minutes. Stir occasionally to prevent sticking or browning too quickly.
- Stir in the minced garlic and red pepper flakes, allowing them to bloom for about a minute. Be careful not to burn the garlic, as this can result in a bitter flavor.
- Pour in the uncooked penne, marinara sauce, red wine, and chicken broth. Stir everything together until well mixed, ensuring the pasta is submerged.
- Sprinkle in salt, pepper, and dried oregano, then let the mixture come to a gentle bubble. Allow to simmer uncovered until the pasta is tender and the sauce thickens slightly, watching closely to prevent sticking or burning.
- Once cooked, stir in the fresh basil leaves for a bright finish. Taste and adjust the seasoning if needed before serving.
- Ladle the chicken penne into bowls, and sprinkle some Parmesan cheese on top, if desired. The dish should be warm and inviting.
Notes
Store your penne arrabbiata in an airtight container in the refrigerator. It will last 3-4 days. To reheat, microwave or use the stovetop, adding a splash of broth if needed.
If pasta seems dry after cooking, add a splash of chicken broth while reheating to keep the sauce moist.
Cut chicken into small cubes to ensure even cooking and avoid undercooked pieces.
If the broth makes the dish too salty, dilute with a bit of water or more marinara sauce.
For a vegetarian option, substitute chicken with mushrooms or zucchini for a hearty meal.
To save time on busy weeknights, prep your ingredients in advance and store them in the fridge for easy access.