If you’re craving a dish that bursts with bold flavors and comforting textures, this Chicken Arrabiata with Pappardelle Recipe is a total game-changer. Juicy tender chicken mingles perfectly with a spicy, garlicky tomato sauce that clings to silky ribbons of pappardelle pasta. It’s the kind of meal that feels both indulgent and homey, instantly becoming a favorite for weeknight dinners or when you want to impress friends without a fuss. Let me share why this recipe deserves a spot on your regular menu!
Ingredients You’ll Need
It’s amazing how a few simple, quality ingredients come together to create such a lively dish. Each component plays a crucial role, from the richness of the olive oil to the kick of red pepper flakes, crafting layers of flavor and texture that make this recipe unforgettable.
- Olive oil (1/4 cup): Provides a fruity, smooth base to sauté the aromatics and infuse the sauce with richness.
- Onion (1/2 medium, chopped): Adds a subtle sweetness and depth once softened in the oil.
- Garlic (6 cloves, minced): Brings punching garlicky warmth that defines Arrabiata’s punch.
- DeLallo Passata Tomato Purée (24 ounces): This smooth tomato base offers bright acidity and a vivid red hue that makes the sauce pop.
- Crushed red pepper flakes (1 teaspoon): The star that adds the signature spicy bite characteristic of Arrabiata sauce.
- DeLallo Egg Pappardelle (8.8 ounces): Broad, ribbon-like pasta that soaks up the sauce beautifully with a tender bite.
- Cooked chicken (2 cups): Using rotisserie chicken here saves time and introduces savory juiciness.
- Salt & pepper: Essential seasonings to balance and brighten the dish to taste.
- Fresh basil (1 large handful, sliced/torn): Adds an aromatic herbal freshness just before serving.
- Freshly grated parmesan cheese: Melts on the hot pasta, lending nutty creaminess and extra savory dimension.
How to Make Chicken Arrabiata with Pappardelle Recipe
Step 1: Sauté the Aromatics
Begin by warming the olive oil in a pot, braiser, or deep skillet set to medium heat. Add the chopped onion and let it soften and turn translucent over 4-5 minutes. This step builds the sauce’s flavor foundation, coaxing out the onion’s natural sweetness that balances the spicy kick later.
Step 2: Add Garlic for Aroma
Next, stir in the minced garlic and cook for about one minute. Be careful not to burn it—garlic can turn bitter quickly! This quick sauté releases its fragrance, layering in the essential pungency Arrabiata is known for.
Step 3: Create the Spicy Tomato Sauce
Pour in the smooth passata tomato purée and sprinkle the crushed red pepper flakes. Give everything a solid stir to combine. Once the sauce starts bubbling, partially cover the pot and reduce to low heat to simmer gently. Let this magic happen for 20-25 minutes, stirring occasionally to deepen the sauce’s flavor and let those spicy notes meld beautifully.
Step 4: Cook the Pappardelle
While the sauce simmers, bring a big pot of salted water to a boil. Add the DeLallo Egg Pappardelle and cook until al dente following the package directions. The broad ribbons of pasta will capture every bit of the luscious sauce, making this the perfect pasta choice.
Step 5: Warm the Chicken in the Sauce
Once your sauce has developed its rich flavor, stir in the pre-cooked chicken pieces. Let them warm through in the sauce for a few minutes. This not only heats the chicken but also allows it to soak up the spicy, tomatoey goodness all over.
Step 6: Season, Toss, and Finish with Basil
Now it’s time to taste and season your sauce generously with salt and pepper. The salt will brighten the sauce’s flavors and bring balance to the heat. Before draining your pasta, save a splash of the starchy cooking water—adding this back to the sauce helps loosen it if needed. Toss the drained pappardelle in the sauce, ensuring every strand is coated. Finally, stir in the fresh basil for a burst of herbal freshness that elevates the whole dish.
How to Serve Chicken Arrabiata with Pappardelle Recipe
Garnishes
Freshly grated parmesan cheese crowns this dish beautifully, adding a salty, nutty layer of flavor that melts over the warm pasta. Feel free to sprinkle extra torn basil leaves or a drizzle of good olive oil right on top for that restaurant-quality finish.
Side Dishes
This hearty pasta pairs brilliantly with a simple mixed green salad tossed in lemon vinaigrette to cut through the richness. Crusty garlic bread or a warm focaccia also make great companions, perfect for mopping up leftover sauce.
Creative Ways to Present
Serve this Chicken Arrabiata with Pappardelle Recipe family-style in a deep pasta bowl for inviting, communal meals. For a special touch, add a few quick sautéed spicy peppers on the side or a sprinkle of toasted pine nuts for crunch and extra flavor twists.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, pack any leftovers in an airtight container and refrigerate for up to three days. The sauce stays wonderfully flavorful, and the pasta retains its tender texture without getting mushy immediately.
Freezing
If you want to save this spicy delight for later, freeze the sauce (without the pasta) in a sealed container for up to 3 months. Freeze the pappardelle separately if possible, then combine and reheat gently when ready to eat.
Reheating
Warm the sauce over low heat on the stovetop, stirring occasionally. To revive the pasta, you can briefly dip it in boiling water or warm it in the microwave with a splash of sauce or water to prevent drying out. Toss everything together before serving to refresh the flavors.
FAQs
Can I use fresh tomatoes instead of passata?
Absolutely! Fresh tomatoes can be used, but they’ll need to be peeled and cooked down longer to achieve the smooth texture and intense flavor that passata provides so easily.
How spicy is this Chicken Arrabiata with Pappardelle Recipe?
The crushed red pepper flakes add a noticeable kick, but you can adjust the quantity or omit them altogether if you prefer a milder dish. The heat is balanced by the sweetness of the tomato and creamy parmesan.
What can I substitute if I don’t have pappardelle?
Tagliatelle, fettuccine, or any wide, flat pasta will work beautifully here, as they’re perfect for catching the delicious sauce.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add hearty veggies like sautéed mushrooms or roasted eggplant for a satisfying twist on this classic flavor profile.
How do I tell when the pappardelle is cooked perfectly?
Cook the pasta al dente according to package instructions—meaning it should be tender but still have a bit of bite. Taste testing a piece is always the best guide.
Final Thoughts
This Chicken Arrabiata with Pappardelle Recipe is one of those dishes that surprises you with just how simple ingredients can come together to create a bold, comforting meal that feels special every time. I can’t wait for you to try it and make it your own, whether for a cozy dinner or impressing guests. Once you do, it’s bound to become a go-to favorite in your kitchen too!
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Chicken Arrabiata with Pappardelle Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This Chicken Arrabiata recipe features a spicy tomato sauce simmered with tender rotisserie chicken and served over delicate DeLallo Egg Pappardelle pasta. Infused with garlic, red pepper flakes, and fresh basil, it delivers a perfect balance of heat and savory flavors finished with freshly grated parmesan cheese. Easy to prepare in about 40 minutes, this classic Italian-inspired dish is ideal for a comforting family dinner.
Ingredients
Sauce Ingredients
- 1/4 cup olive oil
- 1/2 medium onion, chopped
- 6 cloves garlic, minced
- 24 ounces DeLallo Passata Tomato Purée
- 1 teaspoon crushed red pepper flakes
- Salt & pepper, to taste
- 1 large handful fresh basil, sliced or torn
Pasta and Protein
- 8.8 ounces DeLallo Egg Pappardelle
- 2 cups cooked chicken (rotisserie preferred)
- Freshly grated parmesan cheese, to taste
Instructions
- Sauté the Onion: Heat the olive oil in a pot, braiser, or deep skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Simmer the Sauce: Pour in the DeLallo Passata Tomato Purée and add the crushed red pepper flakes. Stir well and bring the mixture to a gentle bubble. Reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Cook the Pasta: While the sauce simmers, bring a large pot of generously salted water to a boil. Add the DeLallo Egg Pappardelle and cook al dente according to the package directions, typically around 7-9 minutes. Drain the pasta, reserving some pasta water.
- Add Chicken to Sauce: Incorporate the cooked chicken into the simmering sauce and let it warm through for a few minutes, absorbing the flavors.
- Season and Finish: Season the sauce with salt and pepper to taste, and stir in the fresh basil leaves. Toss the drained pasta with the sauce until evenly coated. If the sauce is too thick, add a splash of the reserved hot pasta water to loosen it.
- Serve: Plate the pasta and sauce and garnish generously with freshly grated parmesan cheese for a rich, savory finish.
Notes
- For best flavor, use good quality passata or tomato purée.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Rotisserie chicken saves time and adds a rich, roasted flavor but cooked chicken breast can also be used.
- Reserve pasta water to adjust sauce consistency as needed.
- This dish pairs well with a simple green salad and crusty bread.
- Fresh basil should be added at the end to preserve its bright flavor.
