There’s something wildly satisfying about a meal that bites back just a little. Chicken Arrabiata is one of those dishes that doesn’t mess about — it’s bold, rich, and just fiery enough to warm you right through. I first made this on a chilly Tuesday when I couldn’t decide if I wanted comfort or a little drama in my bowl. This gave me both.
It’s everything I love in a pasta dish — sauce that clings to every crevice of the penne, garlicky warmth, and a subtle (or not-so-subtle) heat that builds as you eat. Plus, it’s a one-pan-wonder for the sauce and a true crowd-pleaser — even my sister, who’s suspicious of anything red and spicy, asked for seconds. And thirds.
Why You’ll Love It
- The chicken simmers in the sauce, making it tender and full of flavour.
- It’s got that chilli kick without being overwhelming (unless you want it to be).
- Comes together in under 40 minutes — weeknight win.
- Tastes even better the next day. Hello, spicy leftovers.
- You probably already have most of the ingredients kicking around.
- That glossy, garlicky tomato sauce? Pure pasta poetry.
Ingredients
- 2 large chicken breasts, skin removed
- 4 tbsp olive oil
- 4 large garlic cloves, finely chopped
- ½ bunch fresh parsley (curly or flatleaf), chopped
- 1 tsp chilli flakes
- 2 x 400g tins chopped tomatoes
- 1 tbsp granulated or caster sugar
- 400g penne pasta
- Salt and freshly ground black pepper
- 15g Parmesan, grated (plus extra to serve)
How to Make It
Sear the chicken till just golden:
Season your chicken with salt and pepper. Heat 2 tbsp olive oil in a big frying pan and sear the chicken until just golden on both sides — don’t worry about cooking it through just yet. Take it out and rest it on a plate.
Build that garlicky base:
In the same pan, add the remaining oil, garlic, parsley, and chilli flakes. Keep the heat low and stir for about 30 seconds — it’ll smell amazing. Don’t let the garlic brown or it’ll turn bitter.
Add tomatoes and sweetness:
Tip in your chopped tomatoes and the sugar. Swirl a bit of water (just a quarter of the can) in each tin to get every bit of tomato out — into the pan it goes. Give it all a stir.
Let the chicken finish cooking in the sauce:
Nestle the chicken breasts back into the sauce. Simmer gently for 8–10 minutes, flipping halfway through. Once the chicken’s done, take it out again and slice it up.
Thicken the sauce and season:
Let the sauce bubble away for another 10 minutes, stirring now and then, until it thickens and gets shiny on top. Season to taste, then return the sliced chicken to the pan.
Cook the pasta:
Meanwhile, cook your penne in a big pot of salted water until al dente. Drain well — don’t rinse it — and toss it straight into the sauce.
Serve it hot and steamy:
Dish it up with a bit more parsley if you like and plenty of Parmesan on top. A side of crusty bread wouldn’t go amiss here, either.
Common Mistakes and How to Dodge Them
Why does the sauce taste too sharp?
You probably forgot the sugar — tomatoes need a bit of sweetness to balance their acidity. A splash of balsamic vinegar can help too.
My garlic burned. Now what?
Honestly, start again. Burnt garlic’s bitter and will ruin the whole thing. Keep the heat low and stay close.
Chicken’s dry and sad?
That’s from overcooking it early. Only sear it first, and let the sauce do the finishing.
Too spicy?
Cut back on the chilli flakes. Start with half, and add more if you’re brave.
Storage and Reheating
Fridge: Keeps well in an airtight container for up to 3 days.
Freezer: Freeze the sauce (without pasta) for up to 3 months.
Reheat: Gently on the hob with a splash of water, or microwave in 30-second blasts, stirring in between.
Tip: If reheating pasta with the sauce, add a tiny knob of butter or drizzle of olive oil to revive it.
Frequently Asked Questions
Can I use chicken thighs instead?
Absolutely. They’re juicier and a bit more forgiving than breasts — just adjust cooking time a little.
What pasta works best?
Penne is classic, but rigatoni, fusilli, or even tagliatelle would work too.
Do I have to use that much oil?
It may seem a lot, but don’t skimp — the oil carries the garlic and chilli flavour and helps emulsify the sauce.
Can I make it vegetarian?
Yep. Just skip the chicken and maybe add roasted courgettes or chickpeas for bulk.
Nutrition Facts (Per Serving)
- Calories: ~510 kcal
- Fat: 19g
- Carbs: 54g
- Protein: 35g
- Sodium: ~390mg
- Sugar: 8g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Arrabiata Recipe
Description
Bold, spicy, and garlicky — this comforting chicken arrabiata is a proper midweek hero with tender meat and punchy tomato sauce.
Ingredients
Instructions
- Sear chicken in oil until golden, remove and rest.
- Add remaining oil, garlic, parsley, and chilli to pan — sizzle gently.
- Stir in tomatoes, sugar, and a bit of water from the cans.
- Return chicken to sauce and simmer 8–10 mins.
- Slice chicken, reduce sauce 10 more mins, season well.
- Cook pasta, drain, and toss with the sauce and chicken.
- Serve with Parmesan and parsley.
Notes
- Don’t skip the sugar — it balances the tomatoes.
- Too spicy? Halve the chilli to start.
- Great with chicken thighs or even tofu.
- Use good-quality tinned tomatoes for richer sauce.