This spicy tomato chicken pasta is comforting and full of rich tomato flavor, with just enough heat to keep things interesting. Juicy chicken simmers in a garlicky tomato sauce with chili until glossy and irresistible. It’s a simple chicken and tomato pasta that feels comforting and generous without needing much effort at all.
Hi! This pasta is a spin on my classic arrabbiata, but I wanted to turn it into a more rounded, weeknight friendly meal. While Italian cooking often keeps meat and pasta separate, this version adds chicken so it’s satisfying enough to serve on its own. I prefer using chicken thighs here, as they stay juicy and tender in the sauce.
The heat in this pasta is completely customizable just use as many red pepper flakes (chili flakes) as you like. You can dial it right back or leave them out entirely if you’re cooking for kids or anyone heat averse! Don't freak out if you think you hate them, but anchovies are the secret ingredient in this sauce for the most insane depth of flavor. Optional, but not really!
Ingredients
Chicken thighs - I prefer skinless boneless chicken thighs for this pasta. They stay juicy and tender as they simmer in the sauce and are more forgiving than chicken breast. If you prefer chicken breast, you can use it, just be careful not to overcook it.
Olive oil - I use extra virgin olive oil for the best flavor.
Garlic - Fresh garlic cloves are best here. I love using plenty of garlic, but always feel free to adjust to taste.
Anchovies (optional) - I really do recommend you use them, I promise you don't taste anything fishy it just adds a depth of flavor you can't replicate with anything else!
Red pepper flakes (chili flakes) - This is where you control the heat. I suggest starting with ½ teaspoon and adding more if you like things spicy. If you’re not a fan of heat, you can leave them out entirely.
Tomato paste - The key to tomato paste is cooking it off before adding the other ingredients. Creates a richer sauce.
Canned tomatoes - If you can find San Marzano tomatoes, they’re ideal. Anything from Italy is usually a safe bet. I always recommend using whole tomatoes and crushing them yourself rather than buying pre-chopped.
Basil - I like adding fresh basil sprigs while the tomatoes simmer. They gently infuse the sauce and add a subtle sweetness.
Sugar - I always add a small pinch of sugar to tomato sauces. It doesn’t make the sauce sweet, it simply balances the acidity and rounds everything out.
How to make spicy tomato chicken pasta
1. Pan fry the chicken in a large skillet for 1 ½ minutes each side, no more. Set aside.
2. Lower the heat and add the olive oil and anchovies, breaking them up with a spoon and letting them melt for about a minute. Add the garlic and cook gently for 30 seconds.
3. Add the red pepper flakes, then stir in the tomato paste and cook for 1–2 minutes.
4. Add the tomatoes (I like to blend mine first for a smoother sauce) and the basil sprigs and bring to a very gentle simmer. Get your pasta on to boil at this stage.
5. Add your chicken pieces in when your pasta has about 8 minutes to go.
6. Remove the basil then add in your cooked pasta and let it gently bubble away together for 1 - 2 minutes.
Expert tips
- Undercook the pasta slightly.
I always cook dried pasta about a minute less than the package instructions so it can finish cooking in the sauce and stay perfectly al dente. - Don't overcook the chicken.
You’re just looking for a touch of color here, not to cook it through. About 1½ minutes on each side is enough, it will finish cooking gently in the sauce later. - Use the best canned tomatoes you can find.
This makes a huge difference in a simple sauce like this. Whole tomatoes are almost always better than chopped (which tend to be lower quality). Italian tomatoes, and San Marzano in particular, are my first choice. - For a smoother sauce, blitz the tomatoes first.
I often blend the tomatoes into a purée for a richer, less watery sauce. You can also break them up with a potato masher or your hands if you prefer a more rustic texture. - Seasoning matters!
Season in stages. Add a couple of big pinches of salt when the tomatoes go in, then taste and adjust at the end. If you skip the anchovies, you’ll need a bit more salt. Finish generously with Parmesan cheese too!
If you are feeding a crowd
My chicken pasta bake is ideal for busy nights. It can be prepped ahead, baked when you’re ready, and always goes down well with a crowd.
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Common questions
I use 1 teaspoon red pepper flakes and that is a medium heat. You can easily adjust it by using more or less, or leaving them out entirely if you prefer no heat at all.
Yes you can, they just overcook quite quickly in a sauce. Pan fry them really briefly and add to sauce when you only have 5 minutes left. Chicken thighs are much more forgiving in a sauce and will stay much juicier.
Yes. Leftovers keep well in an airtight container in the fridge for up to 3 days. Tomato based sauces reheat beautifully and you can add a splash of water when reheating to loosen the sauce if needed.
Some other recipes to try
If you loved this chicken and tomato pasta, you might also enjoy some of my other tomato pasta recipes. These three below are some of my other favorites.
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Recipe
Spicy Tomato Chicken Pasta
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 2 x chicken thighs see note 1
- 1 tablespoon olive oil
- salt and pepper
For the sauce
- 4 tablespoons extra virgin olive oil
- 2 anchovy fillets (optional but highly recommended!)
- 3 garlic cloves peeled and very finely sliced
- 1 teaspoon red pepper flakes (chili flakes) see note 2
- 2 x 400 grams can tomatoes see note 3
- 3 basil sprigs (plus extra to serve)
- 1 teaspoon sugar
- Parmesan to serve
Instructions
- Before you start, put a large pot of well-salted water on to boil for the pasta.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken well with salt, add to the pan, and cook until lightly golden. About 3 minutes in total. You don't want it cooked all the way through.
- Set the chicken aside and lower the heat to medium-low.
- Add the 4 tablespoons of olive oil and the anchovies if using and break them up with a wooden spoon until mostly dissolved, about 1 minute.
- Add the garlic and cook gently until softened and fragrant, about 30 seconds. The garlic should not brown, adjust the heat as needed.
- Add the red pepper flakes and tomato paste and cook for 1 minute.
- Add the tomatoes (as I said in the notes I like to blitz them to a puree before adding, it creates a smoother, richer sauce), bring to a very gentle simmer.
- Add the sugar and a couple of big pinches of salt and the basil springs.
- Bring the sauce to a very gentle simmer and cook for 15 minutes to let the flavors develop. It can simmer a little longer if needed, but make sure the chicken is only added for the final 8 minutes so it cooks through but stays juicy.
- While the sauce simmers, cook the pasta until just shy of al dente (I usually undercook by a minute from package instructions)
- Remove the basil from the sauce and add your cooked pasta in with a little splash of pasta water and let it gently bubble away together for 1 - 2 minutes.
- An optional step is to add 2 tablespoons of butter for a bit of gloss. Check for seasoning and serve with some fresh torn basil leaves and as much freshly grated Parmesan as your heart desires.
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