Penne Arrabbiata with Herb-Roasted Chicken
25min
45min
5
634
Chef's Note
For the perfect arrabbiata sauce, don't rush the simmering process - this allows the flavors to develop fully. If you prefer a smoother sauce, you can blend it briefly with an immersion blender before adding the pasta. The key to this dish is balancing the heat from the red pepper flakes with the richness of the Parmesan and the freshness of the herbs.
Tags
Ingredients
2.5 pounds boneless skinless chicken breasts
6 tablespoons olive oil
8 cloves garlic cloves
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons red pepper flakes
1 pound penne pasta
1 whole large onion
28 ounces crushed tomatoes
3 tablespoons tomato paste
1/2 cup red wine
1/2 cup fresh basil leaves
1 cup Parmesan cheese
1/4 cup fresh parsley
1 whole lemon
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Pat 2.5 pounds of chicken breasts dry with paper towels and place them in a large baking dish.
- 3
In a small bowl, mix 3 tablespoons of olive oil with 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
Rub the herb mixture all over the chicken breasts, ensuring they're evenly coated.
- 5
Zest the lemon over the chicken, then cut the lemon in half and squeeze the juice over the chicken.
- 6
Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- 7
While the chicken is roasting, bring a large pot of salted water to a boil for the pasta.
- 8
In a large, deep skillet, heat the remaining 3 tablespoons of olive oil over medium heat.
- 9
Finely dice the onion and add it to the skillet, cooking for 4-5 minutes until translucent.
- 10
Add the remaining 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
- 11
Add 2 teaspoons of red pepper flakes (adjust according to your spice preference) and cook for 30 seconds.
- 12
Pour in 1/2 cup of red wine and let it simmer for 2 minutes to reduce slightly.
- 13
Add 28 ounces of crushed tomatoes and 3 tablespoons of tomato paste to the skillet, stirring to combine.
- 14
Add the remaining 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 15
Reduce heat to medium-low and let the sauce simmer for 15-20 minutes, stirring occasionally.
- 16
Cook 1 pound of penne pasta according to package instructions until al dente, usually 9-11 minutes.
- 17
When the chicken is done, let it rest for 5 minutes, then slice it into thin strips.
- 18
Tear or roughly chop the fresh basil leaves and add most of them to the sauce, reserving some for garnish.
- 19
Drain the pasta, reserving 1/2 cup of pasta water.
- 20
Add the cooked penne to the sauce, along with a splash of the reserved pasta water if needed to loosen the sauce.
- 21
Gently fold in the sliced chicken and 3/4 cup of grated Parmesan cheese.
- 22
Serve the pasta topped with the remaining Parmesan cheese, fresh basil, and chopped fresh parsley.
Nutrition Information (per serving)
634
60g
43g
25g
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