Chicken Fra Diavolo Pasta
This Chicken Fra Diavolo Pasta is bold, spicy, and packed with rich tomato flavor. Tender chicken, perfectly cooked pasta, and a fiery garlic-infused sauce come together in a restaurant-style dish that’s easy to make at home and simple to customize to your heat preference.
Ingredients
- 12 oz linguine or spaghetti
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes adjust to taste
- 1 28 oz can crushed tomatoes
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and Italian seasoning.
- Cook chicken for 4–5 minutes, until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and red pepper flakes. Cook for 30 seconds, just until fragrant.
- Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally.
- Return chicken to the skillet and simmer 5 minutes more.
- Add cooked pasta and toss to coat evenly.
- Use reserved pasta water a little at a time to loosen the sauce if needed.
- Remove from heat and rest 2 minutes before serving.
Notes
- Start with less red pepper flakes and increase gradually to control heat.
- Keep garlic from browning to avoid bitterness.
- Sauce thickens as it rests—pasta water helps keep it silky.