There’s something incredibly satisfying about a bowl of pasta that delivers a bright, spicy tomato sauce and tender protein in each forkful. This Rigatoni Arrabbiata with Chicken hits that sweet spot: spicy, garlicky, and tomato-forward, with tender chicken breasts and a handful of fresh spinach to balance the heat. It’s weeknight-friendly, pantry-forward, and flexible enough to please folks who prefer their food with a gentle tingle or a bold kick. Below you’ll find the full ingredient list, step-by-step cooking directions rewritten for clarity, and tips to make the most of every element.

Why you’ll love this Rigatoni Arrabbiata with Chicken

This dish is an elegant mash-up of classic arrabbiata — a simple, fiery tomato sauce — and everyday roasted or pan-seared chicken. Rigatoni’s ridged tubes are perfect for catching sauce, so every bite has texture and flavor. The recipe uses simple, accessible pantry staples: canned crushed tomatoes, garlic, red pepper flakes, and olive oil. A handful of spinach added at the end keeps the dish bright and adds a pop of color. It’s straightforward to scale, reheats well, and makes for great leftovers.

Ingredients

¼ cup extra virgin olive oil
2 teaspoons red pepper flakes, adjust to taste
6 cloves garlic, crushed/minced
1 can crushed Italian tomatoes (28 oz / 800 g can)
1 teaspoon sugar
½ teaspoon salt
1 cup baby spinach leaves, packed
2 chicken breasts
1 teaspoon salt
½ teaspoon black pepper
2 tablespoon olive oil
1 tablespoon salt
10 oz rigatoni
fresh parsley, for garnish
grated parmesan, for garnish
extra virgin olive oil, for garnish
salt and pepper, to taste

Make-ahead and equipment notes

You don’t need fancy tools for this recipe. A large sauté pan with lid, a pot large enough to boil pasta, a cutting board and knife, and tongs or a slotted spoon are all you’ll use. The sauce can be made up to two days ahead and reheated gently. Cooked rigatoni and chicken will keep well for leftovers; store components separately for best texture.

How to cook Rigatoni Arrabbiata with Chicken — Step-by-step directions

The directions below follow the original order but have been rewritten into clear, easy-to-follow steps. Ingredient amounts are unchanged. Read through once before you start, then work through the steps in order.

Prep the chicken: Pat the 2 chicken breasts dry with paper towels. Season both sides with 1 teaspoon salt and ½ teaspoon black pepper. Set them aside at room temperature while you prepare other elements (about 10 minutes).
Toast the garlic and red pepper flakes: In a large sauté pan, heat ¼ cup extra virgin olive oil over medium heat until shimmering but not smoking. Add 6 cloves garlic (crushed or minced) and 2 teaspoons red pepper flakes. Cook, stirring frequently, for about 1 minute, until the garlic is fragrant and begins to turn golden at the edges. Watch carefully to avoid burning.
Add the tomatoes and season: Pour the 28 oz (800 g) can of crushed Italian tomatoes into the pan with the garlic and red pepper flakes. Stir to combine. Add 1 teaspoon sugar and ½ teaspoon salt. Stir again and bring the sauce to a gentle simmer. Reduce the heat to low and let the sauce simmer gently while you cook the chicken and pasta, about 10–15 minutes. This will allow flavors to meld and the sauce to thicken slightly.
Cook the chicken: While the sauce simmers, heat 2 tablespoons olive oil in a clean skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Sear the chicken until golden brown, about 4–5 minutes per side, depending on thickness. Lower the heat to medium if the chicken is browning too quickly. Cook until the internal temperature reaches 165°F (74°C) or until the juices run clear and there is no pink in the center. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes, then slice into ½-inch thick slices or bite-sized pieces.
Boil the rigatoni: While the chicken rests and the sauce finishes cooking, bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the boiling water. Add 10 oz rigatoni and cook according to package instructions until al dente, usually 1–2 minutes less than the full cooking time on the package. Reserve about ½ cup of the pasta cooking water before draining.
Finish the sauce with spinach: Once the sauce has simmered and thickened slightly, stir in 1 cup packed baby spinach leaves. Cook for 1–2 minutes, stirring, until the spinach wilts and integrates into the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Toss pasta with sauce and combine: Add the drained rigatoni to the pan with the arrabbiata sauce. Toss gently to coat the rigatoni, adding a little of the reserved pasta water if needed to help the sauce cling to the pasta. Taste and season with additional salt and pepper as needed.
Assemble and serve: Divide the pasta among serving bowls or plates. Top each portion with sliced chicken. Drizzle a little extra virgin olive oil over each plate for added richness. Garnish with fresh parsley and grated parmesan. Serve immediately, with additional red pepper flakes on the side for anyone who wants more heat.

Troubleshooting and tips

Tomato acidity: If your canned tomatoes are very acidic, the 1 teaspoon sugar in the sauce helps balance the bright tomato flavor. Taste the sauce after it simmers and add a pinch more sugar if needed.
Garlic caution: Garlic can burn quickly and turn bitter. Keep the heat at medium when sautéing and stir often. Remove the pan from direct heat briefly if the garlic is browning too fast while you prepare the tomatoes.
Chicken cooking: If your chicken breasts are thick, consider butterflying or pounding them to even thickness so they cook evenly in the same amount of time. Letting the chicken rest before slicing helps keep it juicy.
Spice level: Start with 2 teaspoons red pepper flakes if you enjoy heat. Reduce to 1 teaspoon for a milder sauce or increase for more intensity. You can also serve extra red pepper flakes at the table for customization.
Pasta water magic: The reserved pasta water contains starch that helps the sauce cling to the rigatoni. Add it a tablespoon at a time until you reach the desired consistency.

Serving suggestions

Serve this Rigatoni Arrabbiata with Chicken with a simple green salad dressed in lemon and olive oil, or roasted vegetables for a heartier plate. A crusty loaf of bread or garlic bread makes a great accompaniment for sopping up any extra sauce. For a lighter finish, swap parmesan for a shower of lemon zest and parsley.

Make it your own

There are plenty of ways to adapt this recipe to taste. Swap the chicken breasts for grilled thigh meat if you prefer darker meat, or for a vegetarian version, skip the chicken and add roasted eggplant or mushrooms for umami. For an ultra-creamy finish, stir a splash of cream or a dollop of ricotta into the sauce just before tossing with pasta. If you want more herbs, add torn basil leaves at the end along with the spinach.

Storage and reheating

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, or microwave in short intervals, stirring between heating cycles. If the sauce thickens too much when chilled, thin with a little water, broth, or a splash of extra virgin olive oil when reheating.

Quick checklist before you start

Measure ¼ cup extra virgin olive oil for the sauce and set aside 2 tablespoons olive oil for cooking the chicken.
Have 2 teaspoons red pepper flakes and 6 cloves garlic ready to go.
Open the 28 oz can of crushed Italian tomatoes so it’s ready to pour into the pan.
Season the 2 chicken breasts with 1 teaspoon salt and ½ teaspoon black pepper before cooking.
Boil water and add 1 tablespoon salt immediately before adding the 10 oz rigatoni.
Reserve about ½ cup of pasta cooking water before draining the rigatoni.

Final thoughts

This Rigatoni Arrabbiata with Chicken is all about balance: the heat from the red pepper flakes, the sweetness and acidity from crushed tomatoes, the nuttiness of extra virgin olive oil, and the tender, savory chicken. It’s simple enough for a busy night and pretty enough for feeding friends. Keep the ingredients high quality where it matters — good olive oil, flavorful canned tomatoes, and fresh garlic — and this dish rewards you with bold, honest flavor.

Ready to make this tonight? Gather the ingredients and start with the garlic and red pepper flakes sizzling in olive oil — the aroma alone will let you know you’re on the right track.

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Rigatoni Arrabbiata with Chicken

A spicy tomato rigatoni tossed with wilted spinach and topped with pan-seared chicken and parmesan.

Prep Time5

Cook Time35

Total Time40

Servings: 4 servings

Ingredients

1/4 cup extra virgin olive oil
2 teaspoons red pepper flakes adjust to taste
6 cloves garlic crushed or minced
1 can crushed Italian tomatoes 28 oz / 800 g can
1 teaspoon sugar
1/2 teaspoon salt
1 cup baby spinach leaves packed
2 chicken breasts
1 teaspoon salt for seasoning chicken
1/2 teaspoon black pepper for seasoning chicken
2 tablespoons olive oil
1 tablespoon salt for pasta water
10 oz rigatoni
fresh parsley for garnish
grated parmesan for garnish
extra virgin olive oil for garnish/drizzle
salt and pepper to taste

Instructions

Heat 1/4 cup extra virgin olive oil and the red pepper flakes in a large skillet over medium-low heat; cook gently for about 3 minutes to infuse the oil.
Remove the pan from the heat and stir in the crushed or minced garlic; cook in the warm oil for about 20 seconds, then add the crushed tomatoes.
Stir in 1 teaspoon sugar and 1/2 teaspoon salt, then simmer the sauce on low for 20 minutes, stirring occasionally.
While the sauce simmers, prepare the chicken: pat the breasts dry and slice each breast horizontally to make two fillets if desired.
Cover the fillets with plastic wrap or parchment and gently pound thicker areas to an even thickness using a meat mallet or the base of a heavy skillet.
Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat until shimmering, then add the chicken fillets and cook 3–4 minutes per side until golden and cooked through.
Transfer cooked chicken to a plate, tent with foil, and keep warm.
Bring a large pot of water to a boil, add 1 tablespoon salt, then cook the rigatoni for 1 minute less than the package instructions.
Reserve 1 cup of the pasta cooking water, then drain the pasta.
Add the drained rigatoni to the sauce with 1/4 cup of the reserved pasta water and toss over low heat until the pasta is fully coated, adding more cooking water if the sauce becomes too dry.
Toss in the packed cup of baby spinach and stir until wilted and evenly distributed through the pasta.
Check seasoning and adjust salt and pepper to taste, then top the pasta with the cooked chicken and garnish with fresh parsley, grated parmesan, and a drizzle of extra virgin olive oil before serving.