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Creamy Angry Chicken dish garnished with herbs and spices

Creamy Angry Chicken

A cozy, spicy-tomato pasta featuring juicy chicken and a rich, slightly fiery tomato-cream sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 ounces penne pasta, cooked al dente or your favorite short pasta
  • 2 tablespoons olive oil for browning the chicken and building flavor
  • 14 ounces chicken fillets, cut into bite-size chunks boneless, skinless chicken breast or thigh pieces work well
  • 4 cloves garlic, minced fresh garlic gives a fragrant base
  • 1 medium shallot, finely chopped mild, sweet onion flavor that melts into the sauce
  • 1 teaspoon salt to taste; helps bring out the flavors
  • 1 teaspoon black pepper freshly ground if possible
  • 1 teaspoon crushed red pepper flakes for the 'angry' heat; adjust to taste
  • 1 teaspoon dried oregano earthy, Mediterranean notes
  • 1 teaspoon dried sage a warm, savory touch (a little goes a long way)
  • 1 teaspoon sweet paprika adds color and a hint of sweetness
  • 1/4 cup chicken broth to deglaze the pan and add depth
  • 2 tablespoons tomato paste concentrated tomato flavor and color
  • 1 teaspoon sambal oelek more or less to taste; fresh chili paste for heat and umami
  • 5.5 ounces cherry tomatoes halved or left whole for bursts of freshness
  • 1 3/4 cups puréed tomatoes use canned puréed tomatoes or a passata
  • 1/2 cup cream (20% fat) for a silky, rich finish
  • 2 ounces grated Parmesan plus more for serving; salty, savory cheese to thicken and flavor the sauce
  • 2 tablespoons chopped parsley fresh herb finish for brightness
Optional Add-ons
  • Extra vegetables like baby spinach, mushrooms, or bell peppers for more flavor and nutrition
  • A squeeze of lemon to brighten the sauce
  • Fresh basil leaves for freshness
  • Crusty bread or garlic bread for mopping up the sauce
  • Toasted pine nuts for added crunch (optional)

Method
 

Preparation
  1. Fill a large pot with water and bring it to a rolling boil. Generously salt the water.
  2. Add 9 ounces of penne and cook according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain and set aside.
Cooking the Chicken
  1. Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken fillet pieces in a single layer.
  2. Let the chicken cook undisturbed for 2–3 minutes to develop a nice brown crust. Stir and continue until cooked through, about 3–5 minutes total. Transfer to a plate and set aside.
Sautéing Aromatics
  1. Lower the heat to medium, add chopped shallot and minced garlic to the skillet, and sauté for 1–2 minutes until softened.
Adding Seasonings
  1. Sprinkle in salt, black pepper, crushed red pepper flakes, oregano, sage, and paprika. Stir and cook for about 30 seconds.
Building the Sauce
  1. Pour in chicken broth to deglaze the skillet, scraping up browned bits.
  2. Stir in tomato paste and sambal oelek, cooking for a minute until the paste darkens.
Simmering the Sauce
  1. Add cherry tomatoes and cook for about 2 minutes until softened.
  2. Pour in puréed tomatoes, bring to a gentle boil, then reduce heat and simmer for 5 minutes.
Finishing the Sauce
  1. Stir in cream and grated Parmesan. Add browned chicken pieces back and cook for about 1 minute.
  2. If the sauce is too thick, add reserved pasta water as needed.
Combining and Serving
  1. Add cooked penne to the skillet and toss gently to coat. Stir in chopped parsley, taste, and adjust seasoning.
  2. Serve divided among bowls, topped with extra Parmesan and a sprinkle of red pepper flakes.

Notes

For a milder dish, reduce crushed red pepper flakes and samabal oelek. The dish is forgiving and can be customized easily.