Chicken Fra Diavolo Pasta

This Chicken Fra Diavolo Pasta brings a lively punch of heat and bright tomato flavor that makes a weeknight dinner feel special without demanding hours in the kitchen. It balances the kick of crushed red pepper flakes with the herby freshness of basil and parsley, all tossed with tender chicken and chewy orecchiette pasta. The white wine adds a subtle depth that lifts the whole dish, making it my go-to when I want something comforting but with a bit of a kick.

I first tried this recipe when I wanted to spice up leftover rotisserie chicken, and now it’s a staple for dinner parties and family meals because it always delivers on flavor and warmth

Ingredients

• Olive oil: provides a fruity base for sautéing onions and garlic choose extra virgin for best flavor
• Onion: adds natural sweetness and body to the sauce medium size for balanced flavor
• Garlic: intensifies aroma and depth use fresh to avoid bitterness
• Dry white wine: brightens the sauce and helps deepen the flavor profile pick a dry style you enjoy drinking
• DeLallo San Marzano Style Crushed Tomatoes: bring authentic sweet acidity from a trusted quality brand
• Crushed red pepper flakes: key for the signature spicy kick adjust amount to taste
• Italian seasoning: blend of herbs that layers complexity in the sauce
• Dried oregano: anchors the Italian flavor
• Salt: enhances all the flavors kosher salt preferred for even seasoning
• DeLallo Orecchiette Pasta: thick and slightly chewy pasta that holds sauce beautifully
• Shredded cooked or rotisserie chicken: adds protein and soaks up the sauce
• Fresh parsley: offers bright herbaceous notes
• Fresh basil: adds fresh and sweet fragrance
• Black pepper: freshly ground to finish the dish
• Freshly grated parmesan cheese: for richness and umami at serving

Instructions

Sauté the onions:

Add olive oil and chopped onion to a Dutch oven or soup pot over medium heat Cook gently for 5 to 7 minutes until the onions turn soft and start to brown lightly This slow cooking pulls out the natural sweetness which forms the flavor base

Add garlic:

Stir in the minced garlic and cook for about 1 minute until fragrant Be careful not to burn it as burnt garlic brings bitterness

Deglaze with wine:

Turn the heat up to medium-high Pour in the white wine Let it bubble and reduce by half This concentrates the flavor and removes the raw alcohol taste

Build the sauce:

Stir in the crushed tomatoes along with crushed red pepper flakes Italian seasoning dried oregano and salt Bring it to a gentle bubble Cover the pot with the lid slightly ajar and reduce the heat to let it simmer for 10 minutes This allows the flavors to meld and the sauce to thicken

Cook the pasta:

While the sauce simmers bring a large pot of generously salted water to a boil Cook the orecchiette pasta according to package directions until just al dente This ensures the pasta still has bite and holds up well to the sauce

Combine chicken with sauce:

Add the shredded cooked chicken to the sauce Stir and let it warm through for a few minutes so it soaks up the flavors

Stir in herbs:

Mix in the chopped fresh parsley and torn basil This brightens and freshens the entire dish

Reserve pasta water and toss pasta:

Before draining the pasta scoop out about a cup of hot pasta water Drain the pasta then add it directly to the sauce Toss well If necessary add some reserved pasta water a little at a time to loosen the sauce to a silky consistency

Finish and serve:

Taste and adjust seasoning with pepper and extra salt if needed Serve with a generous sprinkle of freshly grated parmesan cheese

I love how the fresh basil added at the end gives that aromatic lift that makes the dish smell incredible right before serving One family night we made this together and the kids named it the “spicy red pasta” because they loved the heat and kept asking for seconds

Storage Tips

Keep leftovers in an airtight container Refrigerate for up to three days Reheat gently on the stove adding a splash of water or pasta water to keep the sauce silky Avoid microwaving straight from the fridge as the sauce can separate

Ingredient Substitutions

If you do not have white wine use chicken broth with a splash of lemon juice to maintain acidity You can swap orecchiette for penne or rigatoni Pasta shape is flexible depending on what you have on hand Fresh herbs can be replaced with 1 teaspoon dried each of parsley and basil added during sauce simmering

Serving Suggestions

Serve with a crisp green salad dressed simply with lemon and olive oil Crusty garlic bread is perfect for mopping up extra sauce A glass of chilled white wine complements the heat and brightness beautifully

This recipe offers a perfect balance of heat and flavor suitable for both quick weeknight meals and special occasions.

FAQs about Recipes

→ What pasta works best for this dish?

Orecchiette is ideal as it holds the sauce well, but other small shapes like penne or rigatoni also work nicely.

→ Can I use fresh tomatoes instead of canned?

Yes, ripe San Marzano or Roma tomatoes can be peeled and crushed to maintain the sauce’s rich texture and flavor.

→ How spicy is the sauce with crushed red pepper flakes?

The heat is moderate and can be adjusted by adding more or less red pepper flakes to suit your preference.

→ Is rotisserie chicken suitable here?

Definitely. Using shredded rotisserie chicken adds convenience without compromising on taste.

→ Why add wine to the sauce?

White wine deepens the flavor profile, adding acidity and richness that complement the tomatoes and herbs.

→ How can I make the sauce thinner if needed?

Reserve some of the pasta cooking water and gradually add it to the sauce to reach your desired consistency.