There’s a beautiful lie about Italian cooking. We think it’s all about long simmers, heavy creams, and Sunday afternoons spent watching a bubbling pot. But sometimes, the most unforgettable meals are the simplest.
I fell in love with this dish on a hot evening in Rome, squeezed into a tiny trattoria with checkered tablecloths. What arrived wasn’t complicated. It was just perfectly cooked pasta clinging to a sauce of tomatoes, garlic, and a fierce, unapologetic kick of chili that woke up every single sense. It was arrabbiata—the “angry” sauce—and it was perfect.
For years, I’ve been obsessed with capturing that exact, vibrant flavor in a streamlined, one-pan weeknight dinner that doesn’t sacrifice an ounce of its Roman soul. And this is it. Forget juggling multiple pots and pans. We’re building that incredible, spicy sauce right in the same skillet we use to perfectly sear the chicken. Every flavor builds on the last, creating a dish that tastes like it took hours but comes together in about 30 minutes.
This is how you bring that authentic Roman fire to your own table any night of the week.
Why This One-Pan Chicken Arrabbiata Just Works
- Maximum Flavor, Minimum Cleanup: By searing the chicken and building the sauce in the same skillet, you capture every bit of caramelized flavor. It all happens in one pan.
- Authentic “Angry” Sauce Technique: We’re not just dumping in chili flakes. I’ll show you how to “bloom” the spices in oil to unlock their full fiery potential, infusing the entire dish with a deep, balanced heat.
- No Jarred Sauce, No Compromise: This is a from-scratch arrabbiata that’s ridiculously easy. The flavor is brighter, bolder, and completely free of the preservatives and sugars found in store-bought versions.
- Fast Enough for Tuesday, Bold Enough for Saturday:It’s a true 30-minute meal that delivers the kind of trattoria-worthy results you’d be proud to serve to guests.
Key Ingredients & Smart Swaps
With a sauce this simple, every single ingredient has to pull its weight. There’s nowhere to hide! We aren’t relying on heavy creams or cheeses to cover up a bland foundation. This dish is all about the pure, powerful marriage of heat and tomatoes. Let’s talk about the key players.
- Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
- Olive Oil: 2 tablespoons extra-virgin olive oil
- Garlic: 5-6 cloves, thinly sliced (don’t skimp!)
- Red Pepper Flakes: 1 teaspoon for a strong kick, 2 teaspoons for true ‘angry’ heat
- Tomatoes: 28-ounce can of high-quality tomato passata or crushed tomatoes
- Seasoning: 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper, plus more to taste
- Pasta: 1 pound of penne or rigatoni
- Water or Chicken Broth: 3 cups, for cooking the pasta.
- Fresh Basil: A handful of leaves, torn, for serving
The Heat Source: Red Pepper Flakes
This is where the “arrabbiata” gets its “angry” soul. Don’t just grab any old dusty bottle from the back of the spice cabinet. The quality of your red pepper flakes is non-negotiable. Look for flakes that are a vibrant red, not brownish, which indicates freshness and potent flavor, not just searing heat. We’re going to bloom these flakes in hot oil with the garlic, a simple but critical technique that coaxes out their aromatic oils and infuses the entire dish with a deep, radiant warmth. One teaspoon gives you a pleasant, assertive kick. Two teaspoons will make you sit up and pay attention—in a good way.
The Tomatoes: Passata vs. Crushed
The base of your sauce needs to be flawless. While good-quality crushed tomatoes work well, my secret for a truly authentic, trattoria-style sauce is tomato passata. What is it? Passata is uncooked tomato puree that has been strained of all seeds and skin. This gives you a velvety-smooth, intensely flavored foundation that coats the chicken and pasta perfectly without any chunky interruptions. It’s the key to a refined yet rustic sauce that feels incredibly luxurious. You can find it in a glass jar or box, usually right next to the canned tomatoes. If you can’t find it, don’t worry—a can of San Marzano crushed tomatoes is your next best bet.
Simple Ingredient Substitutions
This recipe is forgiving. Here’s how to adapt it based on what you have.
| Ingredient | Best Substitution | Notes |
| Chicken Breasts | Boneless, skinless chicken thighs | Thighs will be juicier. No change to cooking time is needed for 1-inch pieces. |
| Penne Pasta | Rigatoni, ziti, or any short pasta with ridges. | Ridges are great for catching all that beautiful sauce. |
| Fresh Basil | 2 teaspoons dried oregano | Add the oregano along with the garlic and chili flakes to help it rehydrate and release its flavor. |
| Fresh Garlic | 1.5 teaspoons garlic powder | Avoid adding garlic powder to the hot oil as it burns easily. Instead, stir it into the tomatoes when you add them to the pan to infuse the sauce. |
Essential Equipment
You don’t need a whole sink full of gadgets for this recipe, but you absolutely need one great pan. The success of our “One-Pan” method hinges on having the right tool for the job.
Your best friend here is a large, high-sided skillet, preferably 12 inches or wider. The wide base is critical—it gives the chicken pieces enough space to sear and get beautifully golden brown instead of steaming in their own juices. The high sides are just as important; they prevent the arrabbiata sauce from sputtering all over your stovetop and give you plenty of room to toss the pasta right in the pan at the end. A heavy-bottomed stainless steel or cast-iron skillet is fantastic for holding even heat.
No skillet that big? A Dutch oven is your next best option and works just as brilliantly for the exact same reasons: a wide bottom for a perfect sear and deep walls to build a gorgeous sauce in. Don’t try to cram this into a small frying pan, or you’ll create more of a mess than a meal.
Expert Tips for Flawless Results
After making this dish dozens, maybe hundreds, of times, I’ve learned the little secrets that make the difference between a good dinner and a great one. These are the non-negotiable tips that will guarantee you a perfect, trattoria-quality arrabbiata every single time.
The Secret to Fiery Flavor: “Bloom” Your Spices
Have you ever wondered why your spicy dishes sometimes have a raw, aggressive heat that just sits on top of the food? It’s because the spices weren’t properly bloomed. Tossing dried chili flakes directly into a sauce just rehydrates them. Sizzling them in hot fat for 30-60 seconds completely changes the game.
Here’s the simple science behind it: the flavor compounds in red pepper flakes are oil-soluble. The hot oil acts like a key, unlocking their deep, aromatic flavors and potent heat, and then distributing that essence through every drop of the finished sauce. You’re not just adding heat; you’re building a foundational layer of radiant warmth. You’ll know it’s working when that spicy, toasty fragrance starts to fill your kitchen. It’s the single most important step for achieving a truly authentic “angry” sauce.
Help! My Sauce Is Too Acidic!
This is the most common issue with any quick tomato sauce, and the fix is wonderfully simple. The acidity of canned tomatoes can vary wildly based on the crop and canning process. If you taste your sauce and it has a sharp, tangy, or slightly “tinny” bite, don’t worry.
The solution is not to just add more salt. What you need is a touch of balance. Stir in just a half teaspoon of sugar. I know it sounds counterintuitive, but trust me. We’re not trying to make the sauce sweet. A tiny amount of sugar is a chef’s trick to chemically balance the acidity on your tongue, softening those sharp edges and allowing the rich tomato flavor to shine through. Stir it in, let it dissolve for a minute, then taste again. You’ll be amazed at how the flavor rounds out and deepens. As an alternative, a tiny pinch (less than ¼ teaspoon) of baking soda will also neutralize excess acid without adding any sweetness at all.
Step-by-Step Instructions
Now, let’s bring it all together. Follow these steps closely, and pay attention to what you see and smell. Your kitchen is about to smell incredible.
First, Sear the Chicken to Build Flavor
- Prepare and Season the Chicken: Pat your chicken pieces completely dry with paper towels—this is essential for getting a great sear. Season them generously all over with the teaspoon of kosher salt and the ½ teaspoon of black pepper.
- Sear the Chicken Beautifully: Place your large skillet or Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers, carefully place the chicken pieces in the pan in a single layer. Don’t crowd them! Let them cook undisturbed for 3-4 minutes per side, until they are deeply golden brown and develop a beautiful crust. You’re not cooking them through here, just getting fantastic color and flavor. Once seared, remove the chicken to a clean plate and set it aside.
Next, Bloom the Aromatics and Build the Sauce
- Bloom the Garlic and Spices: Reduce the heat to medium. Add the sliced garlic and the red pepper flakes to the pan. Now, listen. You should hear a gentle, steady sizzle. Stir constantly for 30-60 seconds until the garlic is fragrant and just barely starting to turn golden at the edges. This is the “blooming” step we talked about—you are perfuming the oil with fiery, garlicky flavor. Do not let it burn!
- Build the Angry Sauce: Pour the entire can of tomato passata (or crushed tomatoes) into the pan. It will sizzle and steam as it hits the hot surface. Use a wooden spoon to scrape up any of the delicious browned bits (the fond) from the bottom of the pan. Those bits are pure flavor! Bring the sauce to a lively simmer and let it cook for about 5 minutes, stirring occasionally, to let the flavors meld together. Taste it now, and if it’s too acidic, add that pinch of sugar or baking soda.
Finally, Cook the Pasta and Finish the Dish
- Simmer the Pasta: Here comes the one-pan magic. Add the uncooked penne directly to the simmering sauce, then pour in 3 cups of hot water (or low-sodium chicken broth for extra richness). Stir everything together well, making sure the pasta is submerged. Bring it back to a strong simmer, then reduce the heat to medium-low. Let the pasta cook directly in the sauce, stirring every few minutes to prevent sticking. The pasta will absorb the flavorful sauce as it cooks, and its starches will thicken the sauce into a perfect, clingy consistency. Begin checking for doneness about 2 minutes before the time listed on your pasta package. The pasta should be al dente (cooked through with a slight bite), and the sauce should be thick and clinging to it.
- Finish and Serve: Return the seared chicken and any accumulated juices on the plate back into the pan. Stir it all together and let it cook for another 1-2 minutes, just to heat the chicken through. Turn off the heat, scatter the torn fresh basil over the top, and give it one last stir. Serve immediately in warm bowls.
Pro Variations to Customize
Once you’ve mastered the classic version, this arrabbiata becomes a fantastic template for experimentation. This isn’t just about swapping ingredients; it’s about understanding how to adapt the technique for different proteins and flavors. These are a couple of my family’s favorite time-tested twists.
1. For the Seafood Lover: Shrimp Arrabbiata
This might be the fastest fancy dinner you’ll ever make. The fiery tomato sauce is a perfect match for sweet, tender shrimp.
- The Swap: Substitute 1.5 lbs of raw, peeled, and deveined large shrimp for the chicken. Pat them completely dry. You will omit the chicken entirely.
- The Method Change: Do not cook the shrimp first. Prepare the entire recipe as written, cooking the pasta directly in the sauce. When the pasta is perfectly al dente, stir the raw shrimp directly into the hot pasta and sauce. They will cook in the residual heat in just 2-3 minutes. You’ll know they’re done when they turn pink and curl up. This prevents them from becoming tough and rubbery and keeps them perfectly succulent.
2. To Add Richness: Sausage & Peppers
For a dish that’s a bit richer and has a deeper, savory flavor, hot Italian sausage is a phenomenal choice.
- The Swap: Substitute 1.5 lbs of hot or sweet Italian sausage (links or bulk) for the chicken. For extra flavor and nutrition, add one large bell pepper (any color), thinly sliced.
- The Method Change: Remove the sausage from its casing, if applicable. Heat the olive oil over medium-high heat and add the sausage, breaking it up with a spoon, or sear the links whole. Cook until browned and cooked through, then remove with a slotted spoon to a plate. In the rendered sausage fat, add the sliced bell peppers and cook for 4-5 minutes until they begin to soften. Push the peppers to one side of the pan, add the garlic and red pepper flakes, and bloom them in a clear spot for 30-60 seconds until fragrant. Then, stir everything together and proceed with the main recipe’s instructions for adding the tomatoes and simmering the pasta. Add the cooked sausage back in at the end when you would normally add the chicken.
Storing, Freezing & Reheating
While this chicken arrabbiata is absolutely best the moment it comes out of the pan, the leftovers are still fantastic—if you know how to handle them properly. Because we cooked the pasta directly in the sauce, it has a tendency to absorb more of that beautiful liquid as it sits overnight. Don’t worry, the flavor is all there; we just need a smart technique to bring it back to life.
Storing Leftovers
Once the dish has cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days.
I do not recommend freezing this dish. The texture of pasta that has been cooked and then frozen in sauce can become quite soft and mushy upon reheating. This one is best enjoyed within a few days.
The Best Way to Reheat
Please, for the love of good pasta, step away from the microwave. A microwave will almost always overcook the chicken into rubbery bits and reheat the pasta unevenly, turning it gummy.
The stovetop is your best friend here. It’s gentle and gives you complete control, ensuring your leftovers are nearly as good as night one. Here’s the method:
- Place the desired amount of leftover pasta in a cold skillet or saucepan.
- For each serving, add a splash of water or low-sodium chicken broth—about 2-3 tablespoons per cup of pasta. This is our secret weapon. It replenishes the moisture the pasta absorbed and rebuilds that perfectly saucy consistency.
- Cover the pan and gently heat over medium-low, stirring occasionally, until everything is heated through. This usually takes about 5-7 minutes. The gentle, steamy environment revives the pasta and chicken perfectly without overcooking them.
What to Serve With This Dish
Chicken Arrabbiata has such a bold, fiery personality that the perfect side dish should either cool things down or offer a simple, earthy counterpoint. By pairing it with fresh salads and vegetables, you’re not just creating a delicious meal, but you’re also embracing the core principles of the Heart-healthy Mediterranean diet pyramid. Forget the obvious; let’s create a truly standout meal.
- Shaved Fennel & Orange Salad: This is my go-to for cutting through the heat. The crisp, clean, anise-like flavor of thinly shaved fennel paired with sweet orange segments is the ultimate palate cleanser, dressed with a simple drizzle of olive oil.
- Creamy Polenta: This serves as a perfect, comforting bed for the spicy sauce. Instead of bread, serve the arrabbiata directly over a scoop of soft polenta to beautifully tame the sauce’s fiery kick.
- Sautéed Broccolini Rabe: This offers a sophisticated, earthy bitterness that stands up to the rich tomato. Quickly sauté it with a little garlic and olive oil until tender-crisp for a pairing you’d find in a top-notch trattoria.
And if you’re ready to explore another fiery weeknight favorite, my Spicy Chicken Rigatoni is the perfect recipe to try next.
Frequently Asked Questions (FAQs)
Understanding the Dish & Controlling the Heat
In Italian, arrabbiata literally translates to “angry.” The sauce gets its name from the fiery kick of the red chili peppers (peperoncino) used to make it. So, when you’re eating “angry” sauce, you’re enjoying a dish with a famously short temper!
Absolutely. You are in complete control of the heat. While the “angry” kick is traditional, the dish is still delicious with a milder temperament. For a less spicy version, simply reduce the red pepper flakes to ½ teaspoon. This will give you a gentle, background warmth without the assertive fire. I always recommend starting with less—you can always add more heat at the end if you decide you want it.
Pasta Choices & Creamy Variations
No, you don’t. While penne is the classic choice, any short, sturdy pasta with ridges will work beautifully. Rigatoni is my other top choice because its wide tubes and deep ridges are perfect for capturing the thick, spicy sauce. Ziti or even fusilli would also work in a pinch. The most important thing is choosing a shape that the sauce can cling to.
Authentically, a true Roman arrabbiata never contains cream; its richness comes purely from the tomatoes and olive oil. It’s meant to be a vibrant, dairy-free sauce. If you were to add cream, you would technically be creating a different dish, something more like a spicy pasta “alla rosa.” That said, if you enjoy a creamier sauce, you can certainly add a splash (about ¼ cup) of heavy cream at the very end of cooking, after you’ve turned off the heat. Just be sure not to boil it, as it could curdle.
Arrabbiata 101: The Art of the ‘Angry’ Sauce
Many of Italy’s most famous dishes are complex, regional masterpieces. Arrabbiata, born in the bustling Lazio region of Rome, is different. Its genius is in its fierce minimalism. The name means “angry” for a reason—it’s a proud celebration of the pure, potent heat of chili peppers, balanced only by the sweetness of high-quality tomatoes, pungent garlic, and good olive oil. There’s nowhere for a mediocre ingredient to hide. That timeless philosophy—maximum flavor from minimum, perfect ingredients—is exactly what we honor with our modern one-pan method. It’s fascinating to see how Italian-American cooking adapted these classic Roman flavor profiles into unique regional specialties like Chicken Riggies.
We Want to Hear From You!
This One-Pan Chicken Arrabbiata is one of my all-time favorites, and I can’t wait to hear how it turns out for you. How “angry” did you make your sauce—mild, medium, or Roman-level fiery? Let me know in the comments below!
For more bold and easy dinner ideas, explore my complete collection of Spicy Chicken Pasta Recipes. If you want another guaranteed winner, my Calabrian Chili Pasta is the perfect next recipe to try.
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About Kate Thompson
Kate Thompson created KitchensLovers.com to help busy families get a fantastic, homemade dinner on the table. As a professional recipe developer, she tests every dish dozens of times to ensure it’s easy, packed with flavor, and works perfectly every time. Kate’s motto is ‘Easy Pasta, Every Time.’
This recipe was last tested and updated in October 2025 to ensure perfect results.
One-Pan Chicken Arrabbiata Recipe
Equipment
- Large, high-sided skillet (12-inch) or Dutch Oven
Ingredients
- 1.5 lbs boneless skinless chicken breasts (cut into 1-inch chunks)
- 2 tablespoons extra-virgin olive oil
- 5-6 cloves garlic thinly sliced
- 1-2 teaspoons red pepper flakes 1 tsp for a strong kick, 2 tsp for true ‘angry’ heat
- 28 ounce can high-quality tomato passata or crushed tomatoes
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly cracked black pepper
- 1 pound penne or rigatoni pasta
- A handful fresh basil leaves torn, for serving
Instructions
First, Sear the Chicken to Build Flavor
- Pat your chicken pieces completely dry with paper towels—this is essential for getting a great sear. Season them generously all over with the teaspoon of kosher salt and the ½ teaspoon of black pepper.
- Place your large skillet or Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers, carefully place the chicken pieces in the pan in a single layer. Don’t crowd them! Let them cook undisturbed for 3-4 minutes per side, until they are deeply golden brown and develop a beautiful crust. You’re not cooking them through here, just getting fantastic color and flavor. Once seared, remove the chicken to a clean plate and set it aside.
Next, Bloom the Aromatics and Build the Sauce
- Reduce the heat to medium. Add the sliced garlic and the red pepper flakes to the pan. You should hear a gentle, steady sizzle. Stir constantly for 30-60 seconds until the garlic is fragrant and just barely starting to turn golden at the edges. This is the ‘blooming’ step—do not let it burn!
- Pour the entire can of tomato passata (or crushed tomatoes) into the pan. It will sizzle and steam as it hits the hot surface. Use a wooden spoon to scrape up any of the delicious browned bits (the fond) from the bottom of the pan. Bring the sauce to a lively simmer and let it cook for about 5 minutes. Taste it now, and if it’s too acidic, add a pinch of sugar or baking soda.
Finally, Cook the Pasta and Finish the Dish
- Add the uncooked penne directly to the simmering sauce, then pour in 3 cups of hot water (or low-sodium chicken broth for extra richness). Stir everything together well, making sure the pasta is submerged. Bring it back to a strong simmer, then reduce the heat to medium-low. Let the pasta cook directly in the sauce, stirring every few minutes. Begin checking for doneness about 2 minutes before the time listed on your pasta package. The pasta should be al dente (cooked through with a slight bite), and the sauce should be thick and clinging to it.
- Return the seared chicken and any accumulated juices on the plate back into the pan. Stir it all together and let it cook for another 1-2 minutes to heat the chicken through completely. For total peace of mind, you can use an instant-read thermometer to ensure the thickest pieces have reached the safe minimum internal temperature for poultry, which is 165°F (74°C). Turn off the heat, scatter the torn fresh basil over the top, and give it one last stir. Serve immediately in warm bowls.
Notes
- Bloom Your Spices: For the best flavor, sizzle the red pepper flakes and garlic in the hot oil for 30-60 seconds before adding the tomatoes. This unlocks their oil-soluble flavor compounds for a deeper, more radiant heat.
- Balance Acidity: If your tomato sauce tastes too sharp or acidic, stir in a half teaspoon of sugar or a tiny pinch (less than ¼ tsp) of baking soda to balance the flavors.
