This chicken fra diavolo pasta is one of my favorite spicy comfort meals. I love how the bold tomato sauce, fragrant garlic, and red pepper flakes come together with tender chicken and pasta for a dish that feels hearty, warming, and satisfying without being complicated.
Why You’ll Love This Recipe
I enjoy this recipe because it’s packed with flavor but still easy to make. The sauce tastes rich and slow-cooked even though it comes together quickly, and using cooked chicken saves time without sacrificing texture. I also like how flexible the spice level is, so I can easily adjust it depending on who I’m cooking for.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1/2 medium onion, chopped
6 cloves garlic, minced
3/4 cup dry white wine
1 (28-ounce) can crushed tomatoes
1 teaspoon crushed red pepper flakes, or to taste
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
16 ounces pasta
2 cups cooked chicken, shredded or chopped
1 to 2 tablespoons fresh parsley, chopped
1 handful fresh basil, chopped or torn
black pepper, to taste
freshly grated parmesan cheese, to taste
Directions
I begin by heating the olive oil in a large pot over medium heat. I add the onion and cook it for about 5 to 7 minutes until it softens and turns lightly golden. I stir in the garlic and let it cook for about a minute, just until fragrant.
Next, I raise the heat slightly and pour in the white wine, letting it simmer until reduced by about half. I stir in the crushed tomatoes, red pepper flakes, Italian seasoning, oregano, and salt. Once the sauce starts bubbling, I partially cover the pot and let it simmer gently for about 10 minutes.
While the sauce cooks, I boil the pasta in generously salted water until al dente. I then add the chicken to the sauce and let it warm through for a few minutes. I stir in the fresh parsley and basil.
Before draining the pasta, I reserve about a cup of the pasta water. I toss the drained pasta with the sauce, adding some of the reserved water if needed to loosen everything. I taste and adjust seasoning with black pepper and extra salt if necessary, then finish with freshly grated parmesan.
Servings And Timing
I usually get about 6 servings from this recipe.
Prep time is around 10 minutes, cooking time is about 25 minutes, and the total time comes to roughly 35 minutes.
Variations
I sometimes substitute the chicken with shrimp and cook it directly in the sauce until just done. When I want a richer version, I stir in a small splash of heavy cream at the end. I also like switching up the pasta shape and using penne, rigatoni, or shells depending on what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. I reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened. If I plan ahead, I keep the sauce separate from the pasta and cook fresh pasta later. The sauce alone can be frozen for up to 3 months.
FAQs
Can I control how spicy this dish is?
I adjust the heat easily by using more or less crushed red pepper flakes based on my preference.
Can I make the sauce ahead of time?
I often prepare the sauce in advance and store it in the fridge, then cook fresh pasta when I’m ready to serve.
What type of pasta works best?
I prefer sturdy pasta shapes that hold sauce well, but I use whatever pasta I have available.
Can I use leftover cooked chicken?
I regularly use leftover or rotisserie chicken, which makes this recipe quicker and very convenient.
Can I freeze this dish?
I freeze the sauce by itself rather than the pasta to keep the best texture.
Conclusion
This chicken fra diavolo pasta is a bold, comforting meal that I love making when I want something spicy and satisfying. It’s simple enough for a weeknight dinner but flavorful enough to feel special, and it always earns a spot in my regular rotation.
Chicken Fra Diavolo Pasta is a bold and spicy Italian-inspired dish made with tender chicken, fiery tomato sauce, garlic, herbs, and pasta. It’s hearty, comforting, and perfect for a quick weeknight dinner with a kick.
Ingredients
2 tablespoons olive oil
1/2 medium onion, chopped
6 cloves garlic, minced
3/4 cup dry white wine
1 (28-ounce) can crushed tomatoes
1 teaspoon crushed red pepper flakes (or to taste)
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
16 ounces pasta
2 cups cooked chicken, shredded or chopped
1 to 2 tablespoons fresh parsley, chopped
1 handful fresh basil, chopped or torn
Black pepper, to taste
Freshly grated parmesan cheese, to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook for 5–7 minutes until soft and golden.
Stir in garlic and cook for about 1 minute, until fragrant.
Increase heat slightly and add white wine. Simmer until reduced by half.
Stir in crushed tomatoes, red pepper flakes, Italian seasoning, oregano, and salt. Bring to a simmer, then partially cover and cook for 10 minutes.
Meanwhile, cook pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
Add cooked chicken to the sauce and let it warm through for 2–3 minutes.
Stir in fresh parsley and basil.
Add cooked pasta to the sauce and toss to combine, adding reserved pasta water as needed to loosen the sauce.
Adjust seasoning with black pepper and more salt if needed. Serve hot with grated parmesan on top.
Notes
Use shrimp instead of chicken for a seafood twist.
Add a splash of heavy cream at the end for a richer sauce.
Try penne, rigatoni, or shells as pasta alternatives.
Prepare sauce ahead and store separately from pasta for best texture.
Freeze only the sauce, not the pasta, for optimal reheating.
