Spicy Chicken Arrabiata

Protein Type



  • 4 oz Breaded Spicy Chicken Fillets
  • ¼ cup Olive Oil
  • ½ Medium Shallots, Diced
  • 6 Cloves Garlic, Fresh, Minced
  • 24 oz Spicy Tomato Purée
  • 1 14.5 oz Can Crushed Tomatoes
  • 1 tsp Crushed Red Pepper Flakes
  • ½ tsp Cayenne Pepper
  • 1 lb Pappardelle
  • Kosher Salt and Coarse Black Pepper, to Taste
  • ½ Cup Fresh Basil, Torn
  • Freshly Grated Parmesan Cheese, to Taste
  • Pancetta, Fried, Seasoned, Crumbled
  • Optional Toppings: Crispy Garlic, Sun Dried Tomatoes, Parsley
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Heat olive oil over medium heat and sauté onion until soft. Stir in the garlic and add the tomato puree and crushed red pepper flakes. Let it come to a boil, then lower heat to simmer over low for 20-25 minutes, stirring occasionally. Cook the pasta in salted water until al dente. Season to taste with salt and pepper, stir in the fresh basil. Drain the pasta and toss until coated. Top with sliced chicken filet and grated parmesan cheese. Serve and enjoy!

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