Chicken Penne Arrabbiata

By a - June 26, 2020

Chicken Penne Arrabbiata – the name says it all; "angry" chicken with penne. This penne packs the perfect amount of heat tossed with red wine, marinara, lots of garlic, and tender pieces of chicken. All of this made in just one pot and 30 minutes!



  • 1 tbsp olive oil
  • 1 lb chicken breasts boneless and skinless, cut into 1-inch cubes, about 3 breasts
  • 1 large onion chopped
  • 6 cloves garlic minced
  • salt and pepper to taste
  • 1/4 tsp red pepper flakes
  • 8 oz penne uncooked
  • 24 oz marinara sauce 1 jar
  • 1 cup red wine
  • 2 cups chicken broth low sodium or no sodium added
  • 1 tsp dried oregano
  • 3 leaves fresh basil roughly chopped
  • Parmesan cheese for serving (optional)


  1. Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.

  2. Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.

  3. Garnish and serve: Top with basil, parmesan cheese, and serve.



  • Your penne arrabbiata will last 3-4 days in an airtight container in the fridge. To reheat, you can use the microwave or the stovetop.

  • If you want to reheat on the stove, add the leftover pasta to a skillet over medium heat. You can add a splash of chicken broth as the pasta heats back up in case the sauce starts to dry out.


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