Chicken arrabiata
Tender chicken simmered in a rich garlic and tomato sauce, served with perfectly cooked pasta and finished with fresh parsley and Parmesan.
Updated : 02 October, 2025
Easy
About 20 min.
Ingredients
2
Chicken breasts
4 tablespoon
Olive oil
4
Garlic
small handful
Parsley
1 teaspoon
Chilli flakes
800 grams
Canned tomatoes
1 tablespoon
Sugar
400 grams
Penne
to taste
Salt
to taste
Ground black pepper
15 grams
Parmesan
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Season the chicken breasts with salt and pepper. Heat 2 tablespoons of oil in a heavy-bottomed frying pan over medium–high heat. Add the chicken and fry until lightly golden on the outside. Remove from the pan onto a plate to catch any juices.
Step 2
In a small bowl, combine the garlic and parsley. Add the remaining oil to the pan along with the garlic and parsley mixture and chilli flakes. Reduce the heat and sizzle for about 30 seconds until fragrant, being careful not to let the garlic brown. Stir in the tomatoes and sugar, then rinse out the tomato tin with a little water and add this to the pan.
Step 3
Nestle the chicken back into the sauce and simmer gently for 8-10 minutes, turning the chicken halfway through. Remove the chicken once cooked and continue to cook the sauce for about 10 minutes until thickened and glossy. Adjust seasoning if necessary, then keep warm.
Step 4
Slice the chicken and return it to the sauce. Meanwhile, bring a large saucepan of water to the boil and cook the pasta for 9-11 minutes, or until to your liking. Drain the pasta thoroughly and toss with the sauce.
Step 5
Serve garnished with parsley and topped with Parmesan, if desired.