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Spicy Chicken Arrabbiata

Spicy Chicken Arrabbiata with Rigatoni and Broccolini

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Recipe Details


If you love trying your hand at homemade sauces, here's a fun one for your repertoire. Arrabbiata is a spicy Italian tomato sauce made with dried red chiles; here, Chef Shanna swaps in crushed red pepper flakes to season the blend of caramelized onion, butter, garlic, red wine, and crushed tomatoes. It's tossed with ground chicken and tube-shaped rigatoni noodles, then garnished with curls of shaved Parmesan and served with roasted broccolini.


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 860
  • Protein 53g
  • Total Carb 93g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • broccolini
    8 ounces
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • ground chicken
    12 ounces
    ground chicken
  • Italian herb blend
    1 teaspoon
    Italian herb blend
  • crushed red pepper
    1/2 teaspoon
    crushed red pepper
  • rigatoni
    6 ounces
  • unsalted butter
    1 packet
    unsalted butter
  • red wine
    1/4 cup
    red wine
  • crushed tomatoes
    1 can
    crushed tomatoes
  • shaved Parmesan cheese
    1 ounce
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of broccolini. Peel onion, halve, and thinly slice. Mince garlic.

  2. Brown chicken

    Brown chicken

    Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and season with Italian dried herb blend, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Transfer chicken to a bowl for Step 5, reserving pan, off heat, for Step 4.

  3. Roast broccolini and cook rigatoni

    Roast broccolini and cook rigatoni

    While chicken cooks, on a baking sheet, toss broccolini with up to ¼ teaspoon crushed red pepper, half of garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer; roast until tender, 10-12 minutes. Meanwhile, season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 11 minutes. Drain and return to pot, off heat.

  4. Sauté aromatics

    Sauté aromatics

    While rigatoni cooks, return pan from chicken to medium-high heat with butter. When butter is foamy, add onion. Sauté, stirring frequently, until light brown and softened, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onion is golden and water has evaporated, about 3 minutes. Add remaining garlic and remaining crushed red pepper; sauté until fragrant, 1-2 minutes more.

  5. Make arrabbiata sauce

    Make arrabbiata sauce

    Add red wine to pan with aromatics, still over medium-high heat. Cook, scraping up browned bits from pan, until liquid is reduced by half, about 1 minute. Add crushed tomatoes, increase heat to high, and bring to a boil, then reduce heat to medium; simmer until sauce is thickened, 4-5 minutes. Return chicken to pan to warm through, 1-2 minutes more. Season with ¼ teaspoon salt and black pepper; remove pan from heat.

  6. Plate spicy chicken arrabbiata

    Plate spicy chicken arrabbiata

    Add arrabbiata sauce to pot with rigatoni, still off heat. Stir everything to combine, then divide spicy chicken arrabbiata between shallow serving bowls. Top with roasted broccolini, or serve alongside. Garnish everything with Parmesan and dig in!

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