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Chicken Penne Arrabbiata | Easy Chicken Parm Pasta Recipe
Allison Bryant

Chicken Penne Arrabbiata

This comforting Chicken Penne Arrabbiata delivers the perfect marriage of crispy, golden-fried chicken tenders and a bold, spicy tomato sauce. Often called an easy chicken parm pasta, it combines al dente penne, savory breaded protein, and a rich, melted cheese blend. With a touch of heat from red pepper flakes and the umami depth of parmesan, this dish provides restaurant-quality flavor in your own home with minimal stress.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 1/2 cups seasoned breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 3 tbsp olive oil
  • 16 oz penne pasta
  • 24 oz San Marzano marinara sauce
  • 1 tsp red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • Salt, pepper, and garlic powder to taste

Method
 

  1. Preheat your oven to 400°F.
  2. Boil a large pot of salted water and cook the penne pasta until al dente, then drain.
  3. Set up three shallow bowls: one with flour seasoned with salt, pepper, and garlic powder; one with whisked eggs; and one with breadcrumbs mixed with parmesan.
  4. Pat chicken tenders dry, coat each in flour, dip into egg, then press firmly into the breadcrumb mixture.
  5. Heat olive oil in a skillet over medium-high heat and fry tenders until golden brown and cooked through.
  6. In a separate saucepan, warm the marinara sauce with red pepper flakes.
  7. In a large baking dish, combine the cooked pasta with half the marinara sauce.
  8. Place the crispy chicken tenders on top of the pasta, pour the remaining sauce over them, and sprinkle with mozzarella and cheddar.
  9. Bake for 10-15 minutes until the cheese is bubbling and golden.

Notes

Use high-quality San Marzano tomatoes for the best sauce flavor. For extra heat, add a pinch of cayenne pepper along with the red pepper flakes. Store leftovers in an airtight container for up to 3 days.