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Chicken Fra Diavolo Pasta brings bold flavors and a touch of heat to your dinner table. Juicy chicken combines with a spicy tomato sauce and tender orecchiette pasta for a meal that feels both cozy and full of personality. This is the dish I crave when I want something comforting but with enough pep to keep things exciting.
Ingredients
- Olive oil: Gives a silky start to your sauce Choose extra virgin for the best flavor
- Onion: Adds sweet undertones and depth to your base Go for yellow or white onions that feel firm and heavy for their size
- Garlic: Delivers warm aromatic punch Use fresh cloves for boldest taste
- Dry white wine: Brings brightness while balancing the heat Sauv Blanc or Pinot Grigio works best I always grab a bottle I’d enjoy drinking
- San Marzano style crushed tomatoes: Lush base with classic Italian character San Marzano tomatoes are worth seeking out for their sweetness and low acidity
- Crushed red pepper flakes: Provide signature Fra Diavolo spice Start with less and add more to suit your heat tolerance
- Italian seasoning: Layers in herbal notes Try blends with oregano basil and thyme as first ingredients
- Dried oregano: Offers a concentrated herbal boost Pick a jar with bright green leaves for freshest flavor
- Salt: Seasons each component Make sure to taste as you go since tomatoes and chicken can vary in saltiness
- Orecchiette pasta: Scoops up sauce perfectly DeLallo brand holds its shape and bite well but any pasta with curves works
- Shredded cooked chicken: Quick protein shortcut Rotisserie chicken is my go to for convenience and tenderness
- Fresh parsley: Bright garnish with a clean finish Choose flat leaf if possible for best texture
- Fresh basil: Adds cooling lift and fresh aroma Tear by hand to release fragrance right before stirring in
- Pepper: Finely ground for a gentle background heat Grind fresh for best results
- Freshly grated parmesan cheese: Salty finish and extra richness Always grate it yourself for optimal melt and taste
Step-by-Step Instructions
- Sauté the Aromatics:
- Cook onions in olive oil over medium heat for about 5 to 7 minutes You want the onions soft golden and just starting to caramelize Hold off on rushing this step as it builds the deep flavor base for your sauce
- Bloom the Garlic:
- Add minced garlic to the onions and sauté for 1 minute This wakes up the garlic flavor without burning it
- Deglaze and Reduce:
- Turn up the heat to medium high Pour in the white wine and let it bubble until reduced by half This step helps cook out the raw alcohol flavor while deepening the sauce
- Build the Sauce:
- Add crushed tomatoes red pepper flakes Italian seasoning oregano and salt Stir well Once the mixture starts bubbling lower the heat Place lid slightly askew to allow some steam to escape and simmer gently for 10 minutes The sauce should thicken and the flavors will come together
- Cook the Pasta:
- Meanwhile bring a large pot of salted water to a boil Drop in the orecchiette and cook to al dente following the package directions Always taste a piece to check for perfect doneness
- Warm the Chicken:
- Add your shredded cooked chicken to the sauce Let it simmer a few minutes so the chicken heats up and absorbs the sauce flavors
- Herb Finish:
- Stir in fresh parsley and basil right before serving This step brightens the heavy tomato base and gives the dish a just picked freshness
- Reserve Pasta Water:
- Before draining the pasta dip out a cup of the cooking water You will use this to adjust the texture of your sauce
- Marry Sauce and Pasta:
- Add drained orecchiette to the pot of sauce Toss well so each piece is coated Add splashes of reserved pasta water as needed to loosen the sauce until it is glossy and clings to the pasta
- Season and Serve:
- Taste for salt and pepper Adjust as needed Serve hot and finish with plenty of freshly grated parmesan cheese
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I have a soft spot for San Marzano tomatoes because they yield such rich gentle sweetness Every time I open a can the aroma takes me back to my grandmother’s kitchen where tomatoes simmered for hours Our whole family would gather around the table eager for that first saucy bite
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days The flavors meld overnight making each bite even more delicious Reheat gently on the stove with a splash of water to loosen the sauce
Ingredient Substitutions
No orecchiette on hand Penne or rigatoni hold up nicely as alternatives If you do not have white wine use chicken broth for depth without alcohol Rotisserie chicken can easily be swapped for roasted or leftover grilled chicken
Serving Suggestions
Chicken Fra Diavolo Pasta is hearty enough on its own but I like to serve it with garlic bread or a crisp green salad Roasted broccoli or sautéed spinach make perfect sides for a complete meal
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Cultural Context
Fra Diavolo translates to Brother Devil a nod to the dish’s fiery spirit Spicy pastas like this are especially popular in southern Italy and Italian American kitchens The heat and bold flavors offer warmth and energy perfect for lively family nights
Frequently Asked Questions
- → How spicy is Chicken Fra Diavolo Pasta?
It features a noticeable kick from crushed red pepper flakes, but you can adjust the amount to suit your heat preferences.
- → What pasta shapes work best for this dish?
Orecchiette holds the sauce well, but penne, rigatoni, or fusilli are excellent alternatives if you prefer other shapes.
- → Can I use rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken saves time and delivers savory, tender bites within the spicy tomato sauce.
- → How important is fresh herbs in this dish?
Fresh parsley and basil bring brightness and a pop of color that complement the rich tomato base and spicy profile beautifully.
- → Should I reserve pasta water?
Yes, saving some hot pasta water helps adjust the sauce’s thickness, ensuring it clings perfectly to the pasta.
- → Is parmesan cheese necessary?
Parmesan adds a creamy, salty finish that balances the spice and acidity of the sauce, enhancing overall flavor.