Description
This dish is a comforting fusion of fiery, tomato-forward Arrabbiata and the creamy, soul-satisfying richness of Chicken Parmesan. Perfect for busy weeknights, this recipe balances the bold heat of red chili flakes with a velvety cream and Parmesan sauce. By cooking the al dente penne directly in the sauce, you achieve a glossy, restaurant-quality coating on every piece of tender, bite-sized chicken. It is a high-protein, flavor-packed meal that satisfies your cravings for authentic Italian-inspired depth.
Ingredients
1 lb chicken breast, cut into 1-inch pieces
12 oz penne pasta
2 cups tomato passata
1/2 cup half and half
1/2 cup freshly grated Parmesan cheese
2 cloves garlic, minced
1 tsp red chili flakes
2 tbsp olive oil
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook penne for 2 minutes less than package directions.
Heat olive oil in a large skillet over medium-high heat and brown the chicken pieces until cooked through; remove and set aside.
In the same skillet, add garlic and red chili flakes, sautéing until fragrant.
Pour in the tomato passata and bring to a gentle simmer.
Stir in the half and half and Parmesan cheese until the sauce is smooth and combined.
Return the chicken to the skillet and fold in the undercooked pasta.
Cook everything together for an additional 2 minutes until the sauce thickens and coats the pasta.
Season with salt and pepper and serve garnished with fresh parsley.
Notes
Use freshly grated Parmesan to ensure the sauce melts perfectly without graininess. Always undercook the pasta slightly so it finishes in the sauce, which helps the starches emulsify with the tomato and cream base.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American Fusion