One Pan Baked Chicken Arrabiata

Cooking time
Serves2 people
One Pan Baked Chicken Arrabiata

An all-in-one supper that bakes tender organic chicken breasts and pasta together with a rich, spicy tomato sauce that's flavoured with fresh rosemary, garlic, a pinch of dried oregano and spiked with a thwack of chilli heat.

2 ratings
layout 2 comments


  • 2 chicken breast fillets, skinless and boneless
  • 1 onion
  • 2 garlic cloves
  • 1 chilli
  • A handful of rosemary, leaves only
  • 1 tsp dried oregano
  • 400g chopped tomatoes
  • 200g gnocchetti or penne pasta

Prep: 10 mins | Cook: 35 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Warm 1 tbsp olive oil in a large ovenproof pan on a medium-high heat (if your pan isn't ovenproof, a large pan is fine – see step 4). Rub the chicken breasts with a pinch of salt and pepper. Add the chicken to the hot pan and fry for 3 mins on each side, till golden brown, then lift out onto a plate.
2. While the chicken is cooking, peel and finely chop the onion. Peel and finely chop the garlic. Finely chop the chilli (if you prefer less heat, you can halve the chilli and scrape out the white pith before chopping). Pick the rosemary leaves off their sprigs and finely chop them.
3. Pop the empty chicken pan back on a medium heat. Add the onion, garlic, chilli and rosemary and 1 tsp dried oregano. Season with salt and pepper and fry for 4-5 mins, stirring often, till the veg have browned slightly.
4. Pour the chopped tomatoes and 400ml hot water from the kettle into the pan. Let it come to a simmer, then stir in the gnocchetti or penne pasta. If your pan isn't ovenproof, at this stage you can spoon the pasta and sauce into an ovenproof dish. Nestle the chicken fillets into to the sauce.
5. Slide the pan or dish into the oven and cook for 20 mins, stirring halfway, or till the pasta is tender and the chicken is cooked through. Taste the sauce and add more salt or pepper, if needed. Divide the chicken arrabiata between 2 warm plates and serve.
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A very nice tasty simple recipe all cooked in one pan. What more could you ask for.



Very good and easy to make. A nice meal with some Caesar salad on the side. I used whole wheat penne pasta so when I make it again I will add a bit more water and cook the pasta for 5 minutes or so on the stove top before putting it in the oven. I had to cook it for longer in the oven and add more water part way through for the pasta to be cooked through.