Chicken Arrabbiata pasta
Chicken arrabbiata pasta coated in a glossy, spicy tomato sauce, with tender chicken pieces and pasta mixed together, creating a bold, vibrant, chilli‑kissed Italian dish.
Equipment
- Roasting tin / deep baking tray
- Large saucepan
Ingredients
- 400 g pasta
- 3 chicken breasts (you can use leftover chicken)
Arrabbiata sauce
- 500 g passatta
- 150 ml water
- 1 tbsp tomato puree
- 1 tbsp oregano
- 1 tsp Asafoetida
- ½ tbsp basil
- ½ tsp dried chilli flakes (if you like it really spicy, add a little more)
- 1 tsp caster sugar
- 1½ tbsp worcester sauce
Instructions
- Preheat the oven to 180℃, place the chicken on a baking tray, cover with foil and cook for around 30-35mins, or until fully cooked. Once cooked, remove from the oven, cut into bite size chunks and set aside. See top tip
- Cook the pasta as per the instructions on the packet. Once cooked, drain and set aside
- To make the sauce, add all the ingredients into a large saucepan and gently simmer for around 10mins.
- Add the chicken and pasta to the sauce, stir and ensuring everything is covered in the sauce and all warmed through.
- Serve immediately with some garlic bread and grated cheese on top.
Top tip
- You can always use any leftover chicken, cut into bite size chunks and start from step 2.