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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 minutes
Cook Time35 minutes
Total Time40 minutes
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.

Equipment

  • Large skillet or sauté pan
  • heavy skillet or frying pan
  • Large Pot
  • Cutting Board
  • Chef’s knife
  • meat mallet or heavy skillet (for pounding)
  • Colander
  • Spatula or tongs

Notes

  • Adjust red pepper flakes to control the heat.
  • Reserve pasta water to loosen the sauce as needed.
  • Pound chicken to even thickness for quick, even cooking.
  • Use freshly grated parmesan for best flavor.