A comforting and spicy twist on classic chicken pasta, this dish pairs tender chicken simmered in zesty arrabbiata sauce with buttery egg noodles for a satisfying, soul-warming meal.

Chicken in Arrabbiata Sauce with Egg Noodles

Why You’ll Love This Recipe

I love that the sauce is rich with garlic, tomatoes, and a kick of crushed red pepper—spicy yet balanced. The egg noodles coated in butter and parsley add a creamy, soulful element that makes the dish feel indulgent. It’s easy, full of flavor, and perfect for weeknight dinners.

ingredients

(H ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (340 g) package egg noodles
2 Tbsp butter
1 Tbsp chopped parsley
1½ tsp salt, divided
1 tsp black pepper, divided
2–3 Tbsp olive oil
4–6 chicken pieces (breasts or thighs), seasoned
4–6 cloves garlic, minced
1 (28 oz) can diced or crushed tomatoes
½ tsp dried basil
¼–1 tsp crushed red pepper flakes (adjust to taste)
½ cup chicken broth or water
Fresh parsley and grated Parmesan for garnish (optional)

directions

Cook the noodles:
- Bring salted water to a boil, add egg noodles, and cook per package instructions until al dente.
- Drain, then toss with butter, chopped parsley, ¾ tsp salt, and ½ tsp pepper. Set aside.
Prepare the chicken in arrabbiata sauce:
- Season chicken with remaining salt and pepper. Heat olive oil in a large skillet; brown chicken pieces on both sides (5–7 min per side), then transfer to a plate.
- In the same skillet, sauté garlic until fragrant (~1 min).
- Add tomatoes, basil, red pepper flakes, and broth. Stir well.
- Return chicken to sauce, spoon sauce over top, bring to a simmer, cover, and cook 20–30 min (turn halfway). Sauce should thicken and chicken be cooked through. If needed, simmer uncovered to thicken.
Serve:
- Plate a nest of noodles and top with chicken and plenty of arrabbiata sauce. Garnish with parsley and Parmesan.

Servings and timing

Servings: 4–6, depending on portion size
Prep time: 10 minutes
Cook time: ~35 minutes
Total time: 45 minutes

If you need, these show up in many arrabbiata-style recipes for similar timing chewingthefat.us.com+6budgetbytes.com+6facebook.com+6facebook.com+1facebook.com+1delallo.com+7saltandlavender.com+7facebook.com+7vikalinka.com+1facebook.com+1chewingthefat.us.com.

Variations

Use chicken breasts or thighs—both work beautifully.
Swap noodles for penne, spaghetti, or pappardelle if preferred.
Go vegetarian: omit chicken and use mushrooms or eggplant pieces simmered in the sauce.
Adjust the heat—add more or less chili flakes to suit your spice level.

storage/reheating

Fridge: Store sauce and noodles separately in airtight containers for 3–4 days.
Reheat: Gently warm the sauce on the stove, adding a splash of water or broth if too thick. Bring noodles to room temperature, toss quickly in a pan with a bit of butter until heated.
Freezing: You can freeze the sauce (without noodles) for up to 3 months. Thaw overnight and reheat gently with a dash of broth.

FAQs

What type of chicken works best?

I usually use boneless, skinless thighs for extra flavor and tenderness, but chicken breasts are just as good if trimmed and cooked properly.

Can I make this gluten-free?

Yes, just use gluten-free noodles or serve over rice. Ensure canned tomatoes or broth are gluten-free certified if needed.

How do I reduce the spice?

I reduce crushed red pepper to ⅛ tsp or omit it entirely for a milder sauce. You can always add more later.

Can I prep ahead of time?

Absolutely—cook the sauce and noodles separately up to the day before. Reheat just before serving for convenience.

What side dishes go well with this?

I love a simple green salad, garlic bread, or steamed veggies (like broccoli or green beans) to complement the heat and richness.

Conclusion

I’ve fallen in love with this Chicken in Arrabbiata Sauce and Egg Noodles dish. It’s spicy, hearty, and surprisingly simple. I hope you enjoy making it as much as I do—every bite feels like a cozy night in with a bit of fiery flair!