Chicken Fra Diavolo Pasta Recipe
My definitive Chicken Fra Diavolo Pasta recipe teaches you the secret to a fiery, flavorful sauce that perfectly clings to every noodle. No more watery bowls! Ready in under an hour.
Equipment
- Large, Wide Skillet or Dutch Oven (12-inch or larger)
- Large Pot (for pasta)
- Spider Strainer or Tongs
- Cutting Board & Sharp Knife
Ingredients
For the Chicken & Pasta
- 1.5 pounds boneless skinless chicken breasts or thighs, pounded into ½-inch thick cutlets
- 1 pound dry rigatoni or penne pasta
- 3 tablespoons extra virgin olive oil divided
- Salt and freshly ground black pepper
For the Diavolo Sauce
- 1 large shallot finely chopped
- 6-8 cloves garlic thinly sliced
- 1 teaspoon crushed red pepper flakes adjust to taste
- 2-3 whole dried Calabrian chiles finely chopped
- 1.5 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 28- ounce can San Marzano-style crushed tomatoes
For Finishing
- 1.5 cups hot starchy pasta water reserved
- ¼ cup fresh Italian parsley finely chopped, plus more for garnish
- 1 fresh serrano or fresno chili thinly sliced (optional, for garnish)
Instructions
Phase 1: Prep and Sear the Chicken
- Pat the chicken cutlets completely dry and season both sides generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the chicken for 3-4 minutes per side, until golden brown and just cooked through. Transfer to a plate. Do not wipe out the pan.
Phase 2: Build the Diavolo Sauce
- Get a large pot of water boiling for your pasta. Salt it generously.
- Reduce skillet heat to medium, add the remaining 1 tablespoon of olive oil, the crushed red pepper flakes, and Calabrian chiles. Sizzle for 30-45 seconds to bloom the spices.
- Add the shallot and cook for 3 minutes until softened. Add the sliced garlic and cook for 60 seconds more until fragrant.
- Pour in the crushed tomatoes, dried oregano, and dried basil. Scrape up any browned bits from the bottom. Bring to a simmer, then reduce heat to low and let it gently bubble for at least 10 minutes.
Phase 3: Finish the Pasta in the Sauce
- Add pasta to the boiling water and cook for 2 minutes LESS than package directions for al dente.
- Before draining, reserve 2 cups of the starchy pasta water. Transfer the undercooked pasta directly into the skillet with the sauce.
- Chop the seared chicken and add it back to the skillet. Add 1 cup of the reserved pasta water.
- Turn heat to medium-high and toss everything vigorously for 1-2 minutes. The sauce will thicken and become glossy, coating the pasta. If it's too thick, add another splash of pasta water.
- Turn off the heat. Stir in the fresh parsley and optional fresh chili. Serve immediately.
Notes
- The Secret to a Clingy Sauce: The magic is finishing the undercooked pasta in the sauce with starchy pasta water. The heat and friction emulsify the sauce, making it glossy and thick. If it’s too thin, toss for another 30 seconds. If too thick, add a splash of plain hot water.
- Key to Juicy Chicken: Pound chicken to an even ½-inch thickness so it cooks quickly without drying out. Don't overcook it during the initial sear.
- Storage & Reheating: Store leftovers in the fridge for up to 3 days. Reheat gently in a skillet on the stovetop with a splash of water or broth—never the microwave!
- Pro Freezing Method: For best results, freeze the chicken and sauce mixture *before* adding the pasta. When ready to serve, thaw the sauce, reheat it, and cook a fresh batch of pasta to finish in the sauce.
- Variations: For a creamy 'Rosé Devil' sauce, stir in ¼ cup of cold heavy cream after turning off the heat. For a 'Surf & Turf', add ½ lb of raw shrimp along with the chicken and pasta in the final step.