One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!
This recipe was SCRUMPTIOUS! I did make some alterations though. I took the chicken breast and cut them up in little strips before I breaded and cooked them. I would use only 1 egg and less bread crumbs than the recipe suggests, as you end up throwing a lot away. The flavors in this recipe are so good. It's something that could easily be served at the Macaroni Grill. Enjoy!
Read MoreThis recipe was SCRUMPTIOUS! I did make some alterations though. I took the chicken breast and cut them up in little strips before I breaded and cooked them. I would use only 1 egg and less bread crumbs than the recipe suggests, as you end up throwing a lot away. The flavors in this recipe are so good. It's something that could easily be served at the Macaroni Grill. Enjoy!
Excellent! Easy, and very VERY tasty. I halved the chili flakes (too spicy for my kids otherwise) and the breadcrumbs (even with just 1 cup, I threw a bunch away). Also, I prefer to serve the chicken 'on top' of the sauce instead of mixed in, to preserve the crispy quality of the breading. YUM!!!
This was as good as it was easy. I had started out making the Chicken, Sausage and Zucchini Pasta (on this site) but realized I didn't have any sausage or zucchini! Then I found this recipe and was pleasantly surprised! It had just the right amount of spiciness and I liked that the chicken was crispy. One reviewer suggested using only one egg and I second that - 2 eggs would have been too much. I also just used regular chicken breast (instead of cutlet) and diced it. And I only used about half of the oil called for. Seemed like too much when it was in the pan. Good recipe overall and will make it again when I don't have the ingredients for the Chicken Sausage Pasta!
Love it. This is so good. I did however forget to thaw some chicken for this but discovered that I had the Tyson breaded chicken breast fillets and used those instead. Didn't make any difference at all because it was still delicious and all I had to do was throw them in the oven while the pasta and the sauce cooked. Can't wait to have the leftovers for lunch tommorow.
I LOVE this recipe! I've made it numerous times, and each time it turns out great. If I'm in a hurry, I skip the chicken and just make the sauce and serve it over penne. I've made this for guests many times, and each time it gets rave reviews!!
LOVED IT! I made only one slight addition I added sliced black olives. I had this in an Italian restaurant and they added olives gives the sauce a slight saltiness. I don't know if people realize this but Arrabiata means angry hence the amount of red pepper flakes we did add a little(which I like very much). I will make again and again for sure thanks VAMPYRESKA
So easy and so good! I did however cut way back on the oil using only a few Tbsp. to sautee the garlic. And, if you are not used to "hot and spicy" cut back on the red pepper flakes - I used 1/2 tsp. and that was plenty hot for me. I also added two 8 oz. can of tomato sauce vs. 1/2 cup and let it simmer until it thickened up. I served it with sweet Italian sausage instead of the chicken (personal preference) and topped it with some shredded Parmesan. Great dish!
delicious recipe. i used a can of stewed tomatoes and 2 tbsp of tomato paste because that's all I had. i also added about a tbsp of red pepper flakes bc it wasn't spicy enough and about a half cup of sliced mushrooms. I used shrimp instead of chicken and used panko to bread the shrimp. all in all, a great recipe!
This was a very good recipe. It had the right blends of flavor and the pepper flakes added a little heat to it. This is a keeper. The leftovers were also very good.
Great recipe and simple to make. I made meatballs and used them instead of chicken.
This recipe rocks! I ended up using an entire 15 oz. can of tomato sauce, and after frying my chicken I used 1/2 cup of white wine to deglaze the pan (dumping the oil first), stirring up all those delicious browned on bits and adding those to the sauce, along with a bit of oregano. Also added about 1/3 cup grated Parmesan and alot of parsley to the breadcrumb mixture. I served the chicken whole on the side. This meal was out of site! I'd give it 10 stars if I could! Thanks, VAMPYRESKA.
Very good recipe! I used cooked turkey from the day before, although it was already cooked I still made the breading and cooked it for a few seconds. I also added other spices to the sauce (oregano,italian seasonning and more chili powder). I didn't have penne so I used ziti pasta)
My fiance is from Brooklyn so I decided to try this recipe. Let me tell you, it is so Brooklyn. I have eaten at Gino's in Brooklyn and this recipe is right up there with Gino's menu. The only thing I changes was adding less garlic. So worth the time to make.
Really full of flavor! I used a half tsp. of red pepper flakes, and it still had lots of kick. I would recommend using a minimal amount of olive oil to saute the garlic (definitely not the full 1/4 cup as stated)...I used 2 1/2 Tablespoons and the sauce had oil floating on top, but that is the only negative aspect of this recipe. One egg and one cup of bread crumbs are all you'll need. I used rosemary bread to make the bread crumbs for extra flavor. Also, slicing the chicken before breading seems like a better way to get more crispy edges. I did not stir the chicken into the sauce, but just put it on top so it would stay crispy.
I couldn't find a 28 oz. can of the tomatoes w/ olive oil and garlic, so I did one 14.5 oz. can of tomatoes w/ olive oil, basil and balsamic, and one 14.5 oz can of tomatoes with roasted garlic. I think it came out perfectly. The breading was really good, even though it didn't stick to the chicken so well and mixed in with the sauce instead. My pot wasn't big enough to mix the pasta in at the end, but serving the chicken and sauce over it worked. I have even skipped the breading and put the spices that were supposed to go in the breading directly into the sauce and it was still great-- and much faster to prepare!
I'm vegetarian so I didn't make the chicken--But the pasta was absolutely DELICIOUS!!! Everyone loved it and I'm sure going to make it again! THANKS!!!!
SPLENDID recipe, I am a lover of Italian food-loved all the flavors this presented. I did cut back the bread crumbs, but not the egg. I also tried using chicken breasts cubed instead, but the flavor just did not come through as well. my advise is to just stay with the recipe-except for perhaps the bread crumbs or personal tastes in spices. The author of the recipe Knows Her Stuff! Marlana Monet
I have made this recipe many times since it was originally posted. It is absolutely "over the top delicious."
This was DELICIOUS! My kitchen smelled like my favorite Italian restaurant and I felt like a real chef making it. Note on the red pepper: My son and I liked it exactly the way it was but my husband thought it was a little too hot - so depending upon your heat tolerance, you can simply adjust the amount of red pepper.
Delicious! I loved this recipe, but I did find that 1/4 cup of oil is too much. Next time I will use 1/8th cup of oil. Thank you!
The sauce recipe was pretty good - it reminds me a lot of the "Tagliarini Picchi Pacchiu" dish at Carrabba's. I did add a pinch of sugar to mine while it was simmering because it just tasted way too acidic/tomatoey. Like another reviewer, I'm not a big fan of fried chicken cutlets over red sauces, so I just used some sweet Italian sausage. It was better the second day, of course.
This recipe was wonderful. I made it for my finicky wife and son and they couldn't believe how good it was. I highly recommend this recipe.
Delicious!! I was out of tomato sauce, so I used a can of condensed Tomato Soup. It turned out great, anyway! Even my husband and young kids loved it. I cut the red pepper in half, but then put the bottle on the counter for the adults to spice it up. We will definitely keep this in the rotation. Thanks.
My family thoroughly enjoyed this recipe! I scaled back the servings to 3. I added fresh yellow squash, 1/2" slices, quartered and sauteed with the garlic. The basil adds great flavor. Used chicken tenders in place of chicken cutlets. My only complaint was using 3 separate pans to prepare everything in. DELICIOUS!!
Edible... ? Bottom Line: for the amount of time it took to make and how it ended up looking and tasting, it wasn't worth it for me. The chicken tasted OK but why take the time to crisp it up only to make it all soggy again? Save an egg, use only one egg to coat the chicken, it really doesn't need that much, I ended up dumping about an egg and a half after all the chicken was dip.
I make this all the time and love it!! Such a good recipe. I make it with wheat pasta and leave out the chicken and bread crumbs. I like adding whatever else I have around...garbanzo beans and black olives are some favorites!
This was delicious - I made it exactly as written and my family devoured it.
Excellent recipe and flavor. Very worth the effort. Served chicken on the side instead of mixed in the pasta.
This is wonderful...will make it again and again. Only thing I did was double the sauce...we are sauce people. Thanks for a great dinner.
Dang, this was yummy! I used turkey cutlets instead and halved the red pepper flakes just cause I have little kids. I probably simmered the sauce a little longer and it reduced down and made an amazingly flavorful sauce!
This recipe is very good. The only thing I changed is that I don't mix the chicken in with it. I serve it on the side and it stays crispy.
EXCELLENT dish... I made it with whole wheat penne and it was great. The only thing I would do differently is pound the chicken a lot thinnner than I did. My husband loved it as well, and it makes plenty!!!
Great sauce!! I didn't feel that the chicken really did anything much to add to the taste, although I tried it a second time with a few pepperoni slices mixed in and that was fantastic!
This is off the hook insanely good! The only thing I did differently is I am vegetarian so I bought Morning Star frozen chicken strips and breaded and fried those instead of the real mc coy! Everyone loved it! This recipe is a DEFINITE keeper!
This is an excellent recipe. IT is very easy to follow and it tastes great as is. I alter things when I make it depending on the ingredients I have at the time and even then it works great!
Made it with sliced grilled chicken breast, YUMMO!! The red pepper flakes gave it a perfect kick as written, I ran out of olive oil with less than 1/4 cup but everyone still loved it. This will be on the rotation now - or whenever we have leftover chicken!
I've used this recipe for at least a couple of years. The only modification I make is to decrease the red pepper flakes to 1/4 teaspoon. I like spice but my husband is a bit more sensitive, and a full teaspoon is a lot. One thing I would note is that it's totally worth it to thinly slice the garlic. It's just better than chopped garlic in this recipe, and totally worth the extra effort. I have also used just the sauce portion as a bruschetta-type topping.
I made a few adjustments, due to what I had on hand, and my family's taste, very slight changes... this was very, very good... very easy and my family enjoyed it.. I have a very full and happy 17 month old!! thanks, this will go to my favorites list & my recipe book!!
I never do reviews, but this was great. Increase sauce to 1 cup (just cause I didn't want to waste half a can), only used about 1 cup breadcrumbs to which I added 1/2 cup parm cheese. Also, cut the chicken up into slices as another reviewer suggested, which I thought worked well since you get a crispy coating on all sides.
What a wonderful meal! I love the chicken/mozzarella/basil sandwich at Max&Erma's and this sauce was reminiscent of that. Incredible! I don't think I'll bother frying the chicken next time as I like it broiled just fine, but I know this recipe will be a hit tonight. Thanks for the great recipe!
This was excellent! Next time I make it (and there will be a next time...yum!) I might season the chicken breading a bit more to suit our taste. This was great!
This was really outstanding! For the chicken breading, I used only 1 egg and half as much bread crumbs (with full amount of garlic powder, salt and pepper) -- and still have bread crumb mixture left over for more chicken cutlets. I also used half as much red pepper flakes and thought it still had plenty of kick. AND I used only 1 tb. olive oil to saute the garlic and pepper flakes. No need for all that extra oil in the tomato sauce. Also substituted 1 tb. dried Italian seasoning for the fresh basil, since I'm not a huge basil fan. My husband loved this, served with a green salad.
Wow! Spicy!! We aren't crazy about dishes that are too hot, so I modified. I cut the red pepper flakes to a little less than 1/2 tsp. I also cut the garlic in half and used almost a full cup of tomato sauce. Besides that, I prepared the sauce as directed, and it was delicious. I agree with others, 1 egg and 1 cup of bread crumbs is plenty. I crushed flavoured croutons instead of using plain bread crumbs. I topped the pasta with fresh grated Parmesan cheese...mmmm!! Hubby loved it, and asked to have it added to our recipe collection.
I thought it was great..tasted like restaurant quality food. My husband said to add some sugar to cut out the acidity from the tomatoes. I'll be using this one again. Thanks!
Delicious, with a few changes to suit my personal tastes. Instead of doing the chicken, I sliced up some hot Italian sausage links, a red bell pepper, and a small yellow onion. I sauteed them with the red pepper flakes and garlic until the sausage was lightly browned and the veggies were tender. This makes it a 2-pot recipe instead of a 3-pot, so less cleanup. Then I added 28 oz of crushed tomatoes (I don't care for the chunks), the tomato sauce and basil, and some salt to taste. Simmered 20 min, mixed it all up with the cooked penne, and topped with fresh mozzarella and a sprinkling of parsley. Spicy sausage and peppers - yum! I did decrease the red pepper flakes to 3/4 tsp instead of the full tsp. Will make again - thanks!
WOW, this was absolutely awesome! It had just enough spice (and yes it did have a little kick) to make this a wonderful and falvorful dish. What impressed me even more is that when I had leftovers, it tasted almost just as good as the original which is hard to do with pasta.
This recipe was fabulous!! I made it for my very Italian friend and was a nervous wreck that she wouldn't like it. She didn't like it, she said she loved it. I would have thought she was just being nice but she took a second helping!! The recipe was very spicy (just like I like!) but next time I make if for the whole family, I'll probably use less red pepper so the kids can eat it too. Thanks so much for sharing! Definately a keeper!
I was absolutely AMAZED by how GOOD this dish was! This has a great balance of the good ol' Italian flavor with a Spicy kick to it! Great!!! Oh, the 6 Garlic cloves are NOT TOO much at all! Everything is well balanced in the end, so don't be afraid to use all 6, it won't overwhelm the flavor.
This was really good. I will definitely be making again. I will cut back on the red pepper next time.
AMAZING!! I was hesitant at first about so much red pepper flakes, but I followed the rules and it came out with great flavor and not too much spice. I chose to cube my chicken into bite-sized pieces before frying. I began by using 1 egg and 1 cup of bread crumbs (as many had suggested) and cutting the spices added to it in half. However once I started breading, I found I needed the other egg and a big more bread crumbs than the 1 cup. Maybe cubing created more surface area which needed more to cover it (or maybe my fingers were sufficiently breaded and used a great deal of it? lol). FANTASTIC recipe. I won't give a 10 to often, but this definitely rates a 10!!
Delicious and easy!!! This my favorite pasta dish that I make at home. We make this at least twice a month, the only pasta dish we are still making since going on a diet. We love basil so we add as much as we want as it reduces when cooked so use more that you think you want.
Great pasta recipe!! Like other viewers I also used a tad bit less bread crumbs due to you throw most of it away... I also used the ITALIAN bread crumbs along with the spices the recipe said to add. I used whole wheat penne pasta and more red pepper than the recipe calls for. I also cut my chicken into strips before I breaded them =) Next time I think I'll add some red onions and possibly some bell pepper && zucchini. Definitely a keeper!!
This was absolutely delicious! I did make a few changes, based on what I had on hand. I used boneless, skinless chicken breasts, between 1.5 & 2 lbs, diced into large bite-sized pieces. I didn't bread the chicken, just pan fried it with the garlic powder, salt and pepper. Also, I was out of tomato sauce, so I made my own using a can of tomato paste mixed with equal parts water, and used 1/2 cup of that. Next time I may use a little more tomato sauce. Finally, I didn't have any red pepper flakes, so I used 1/2 tsp of ground red pepper. All in all, it was absolutely wonderful. Definitely a keeper!!!
I love love love this!!! It was so easy to make and so good, I didn't add as much red pepper b/c I don't like things too spicy and I add a few tablespoons of parmesan cheese to the breadcrumb mixture. If you do that, then omit the salt, the cheese is salty enough and gave the chicken great flavor. I also used dried basil instead of fresh and I server the chicken alongside the penne, instead of mixing it in. I didn't want my breading soggy. PERFECT!!!
yummy! Chicken kicked butt! Sauce was pretty good but the chicken was my favorite. My 7 yr old praised it over and over all through out dinner and my husband gave me the... "look". ;)
Amazing sauce and very simple, I actually skipped the whole chicken thing and just sauteed jumbo shrimp in garlic and butter, tossed together with the sauce and penne - it was amazing!
AWESOME! I have a very picky Italian husband he helped himself over and over again. The only thing I will say if you plan on doubling the recipe, do not double the red pepper and the garlic. It was pretty spicy....
I've made this 2 times now, 1st time I followed the recipe exactly & it was absolutely delicious! The 2nd time I didn't do the breading on the chicken, it was still good, just not as good. This recipe has defiantly made the rotation! Very good!
This is great. I used already cooked chicken breast strips to reduce cooking time and I added deli style mozzarella and baked it at 325 for about 15 min to melt the cheese and it was great. Make sure you drain at least one can of the diced tomatoes so theres not too much liquid.Wished i would of used more red pepper cause we like it HOT!
Good everyone liked... Took boneless breast sliced up and did the egg & breadcrumbs. Kids liked chicken. Adam liked not to heavy. Fresh parm would be good.
I LOVE THIS!! Been making it for a while now and I usually use one can italian diced tom. and one can italian stewed tom. and add about two tbsp of tomato paste instead of tom sauce and use all dried herbs/garlic to make it easier along with store bought breaded chicken breast.....yum-o!!
Very good...simple sauce with strong garlic flavor, which is what we like. We served ours with regular speghetti as it was what we had on hand. Also we were out of basil, but it was still quite good without it. Will definately be making this one again.
Awesome! My hubby ate two helpings. It was easy and tasted sooo good with some crusty bread. I didn't think the red pepper flakes made it too spicy, I thought it was just right! Loved it!
One of the best recipes I've ever made. I followed the recipe almost exactly except I added a little more tomato sauce. It's easy, delicious and impressive.
I can only really rate half of this recipe, since I only made the pasta portion! Just to note, I didn't have fresh basil, so I used dry. This came out excellent, with even my husband raving about how good it was. I also threw in black olive slices for a little something extra. I can't wait to make this dish with the chicken!
Very good! I added about 1/4 cup more sauce, but other than that easy and delicious!
Super yummy. Yes, it is spicy but not bad. I didn't have Red Pepper Flakes so I subbed Ground Red Pepper. I served the kids the chicken, and pasta mixed with a little butter (no sauce). Great, affordable recipe. Fresh basil is a must!
I personally did not care for this at all. I think my family ate it just so they wouldn't hurt my feelings.
I made this years ago... and still have the recipe. and STILL make it once in awhile. It still works everytime. I really like this.
Better than I thought it would be. I minimized the chicken because I don't like chicken in pasta.
If you don't like spice, cut back on the red pepper flakes, but this was a delicious spicy tomato sauce. I served it with Meatball Nirvana from this site instead of the chicken. Agree with others this doesn't make 6 servings. More like 3-4.
This was SO good! My whole family loved it. I made it just as written and wouldn't change a thing!
Really loved the taste of the "gravy". We probably liked it better having the chicken on the side but nonetheless, a real keeper!
I don't usually like chicken with tomato sauce, but this turned out to be a keeper (thanks dinner spinner app). As suggested by others, I halved the olive oil, red pepper, and bread crumbs.
THIS WAS SO GOOD and so simple, i think it would be good even without the chicken. to save calories and time, i did not fry or bread the chicken i just sauteed it in some olive oil with salt pepper and italian herbs. i accidentally used stewed tomatoes and the whole can of tomato sauce and it turned out great. also i used whole wheat penne,forgot the fresh basil and instead used a mix of italian dried herbs. yummy!!
My husband and I have worked together to make this recipe several times and between the two of us working together it's relatively quick and delicious.
Amazing dish! My picky five year old ate this up! He even liked the heat of the red pepper flakes.
This is a really good weeknight meal. I usually cut the chicken breast in to smaller strips to help with eating, and to cut calories I have skiped on the breading at times. Great flavors!
This was ok. The family was in agreement that it wasn't one of our favorite, and probably won't be made again. There are just better red sauce/chicken/noodle recipes out there. Just nothing special about this one - made as-is. Thanks for letting us try something new though.
Very good! I used Panko breadcrumbs and would not recommend using them in this recipe. When placed in the pasta/sauce mixture, the panko began to separate from the chicken and float around in the pan with the sauce....YUCK! I'm not sure if breadcrumbs would do the same? However, next time, I will cook the chicken separetly all the way and add it on at the end to the plate...not the skillet.
I didn't use as much oil, just a good amount to saute the garlic in. I also did not bread the chicken. I added some chopped fresh spinach (the kids didn't even comment on this) and topped it with parmesan.
This is delicious. I actually used turkey bacon for this instead of chicken, and it turns out great. I added some red pepper to make it spicy and didn't need the eggs or the bread crumbs since I did not use chicken in it. The sauce was fantastic and very healthy. The only feedback I would give is adjust the garlic. If you like a lot of garlic, go with recipe as is. If you like a little milder taste, you can take some of it out. Fortunately, my boyfriend loved the garlic flavor and this is a hit I've made 2 or 3 times at my house now! Enjoy!
Very easy and tasty recipe. I used egg beaters instead of eggs to cut the fat content when frying the chicken. You can't tell the difference.
