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Creamy chicken arrabbiata pasta recipe

Creamy chicken arrabbiata pasta recipe

2 ratings

Give your midweek pasta some extra zing with Tabasco! This twist on the Italian dish uses a batch of this tomato sauce with chunks of roast chicken and black olives stirred through. Contains 2 of your 5-a-day. See method

  • Serves 4
  • Takes 20 mins
  • 571 calories / serving


  • 400g pasta
  • 700g homemade tomato sauce
  • 245g pack 2 ready to eat roast chicken breast fillets, sliced into 1cm thick slices
  • 100g pitted black olives
  • 2 tbsp cream (optional)
  • a few drops of Tabasco Original Red Hot Pepper Sauce
  • grated Parmesan, to serve (optional)
  • 10g fresh basil leaves, to garnish

Perfect with:

TabascoOne drop or three? This store cupboard staple adds heat to your midweek meals Tabasco
One drop or three? This store cupboard staple adds heat to your midweek meals
Shop ingredients

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 14%
  • Sugars

    11g 12%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 79.7g Protein 27.8g Fibre 7g


  1. Bring a large pot of water to a rolling boil. Cook the pasta according to packet instructions until just al dente. Bring the tomato sauce to a simmer. Stir the chicken, olives and cream, if using, into the tomato sauce and simmer for 5 mins.

  2. Drain the pasta and immediately toss into the sauce. Take off the heat and allow it to sit for a few mins. Serve in bowls with a few drops of Tabasco sauce on each one. Top with Parmesan and torn basil.

Tip: Penne or rigatoni are good pasta shapes for this sauce.

Get batch cooking: Our homemade tomato sauce recipe with Tabasco and hidden veggies is a great freezer staple. One batch is enough to make this chicken arrabbiata pasta recipe, plus this spicy sausage pizza and this vegetarian chilli.

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