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Chicken Fra Diavolo is the kind of spicy, creamy pasta dinner that comes together in the time it takes your penne to boil, and it has been a weeknight favorite around here since I first stirred rotisserie chicken and dollops of ricotta into a fiery marinara on a busy Tuesday night. It leans on a few shortcuts without losing an ounce of cozy, restaurant style flavor. If you love a fast baked pasta too, our creamy chicken alfredo bake is another one we make on repeat.
This one skillet pasta turns pantry staples and a rotisserie chicken into a spicy, comforting dinner in about 25 minutes.
Chicken Fra Diavolo Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 425kcal
- 🌶️ Flavor Profile: Spicy and creamy with a bright, garlicky marinara kick
- ✋ Difficulty: Easy, about as simple as our easy homemade meatballs
Quick Answer
Cook penne pasta according to package directions. While it cooks, simmer marinara sauce with red pepper flakes in a large saute pan, then stir in shredded rotisserie chicken and roasted red peppers. Drain the pasta and toss it directly into the sauce until fully coated. Serve topped with dollops of ricotta cheese, torn fresh basil, and a crack of black pepper.
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Why This Recipe Works
Click to see the technique science
- Rotisserie chicken saves real time. Using pre-cooked shredded chicken means this fiery pasta comes together in about 25 minutes with almost no active cooking, which makes it one of the fastest weeknight dinners in our regular rotation.
- Red pepper flakes build real heat. Simmering the flakes right in the marinara for a few minutes infuses the whole sauce with warmth instead of just dusting heat on top, so every bite has the same spicy backbone.
- Ricotta melts into creamy pockets. Dolloping ricotta on the hot pasta right before serving gives you rich, creamy bites without turning the whole sauce heavy, and it looks impressive with almost no extra effort.
- Roasted red peppers add sweetness. Their natural sweetness balances the spicy marinara so the dish tastes bold and layered, not just hot, and they add a soft texture that plays nicely against the pasta.
- One pan keeps cleanup easy. The sauce, chicken, and pasta all finish together in a single saute pan for a genuine weeknight one pan dinner, which means fewer dishes at the end of a long day.
- It reheats beautifully. Because the sauce is built to be a little saucy, leftovers loosen back up perfectly with a splash of water or extra marinara the next day.
Why You’ll Love This Recipe
- It tastes like a restaurant spicy pasta dish but comes together with pantry staples and a rotisserie chicken.
- The heat level is easy to control by adjusting the red pepper flakes to your family.
- The creamy ricotta topping makes it feel just as indulgent as our Tuscan chicken pasta.
Key Ingredients
A handful of pantry staples and a rotisserie chicken turn into a fiery, creamy pasta dinner.
- Rotisserie chicken: Already cooked and shredded, it is the fastest way to add tender, savory protein to this pasta.
- Marinara sauce: The base of the fra diavolo flavor, simmered with red pepper flakes for a spicy kick.
- Red pepper flakes: Simmered right into the sauce, they build the signature fiery fra diavolo heat.
- Roasted red peppers: Their sweetness balances the spice and adds a soft, silky bite throughout the pasta.
- Ricotta cheese: Dolloped on top at the end for creamy, rich pockets in every bite.
See recipe card for exact quantities.
Variations and Substitutions
This chicken fra diavolo pasta is easy to make your own depending on what you are craving.
- Swap penne for rigatoni or rotini if that is what you have on hand.
- Use shrimp instead of chicken for a classic shrimp fra diavolo twist.
- Add a splash of heavy cream to the sauce for an even richer, creamier finish.
- Serve it alongside our homemade Italian meatballs for a heartier Italian spread.
How to Make Chicken Fra Diavolo
- Cook the penne pasta according to the directions on the package until al dente, then drain and set aside.
- While the pasta cooks, add the marinara sauce and red pepper flakes to a large saute pan over medium heat and bring to a simmer.
- Stir in the shredded rotisserie chicken and roasted red peppers, stirring to combine after each addition, and let simmer until the pasta is done.
- Drain the pasta and place it directly into the pan with the sauce, stirring until every piece of pasta is well coated.
- Place dollops of ricotta cheese over the pasta and tear the fresh basil directly on top. Add black pepper to taste, and serve warm.
Recipe Tips & Tricks
- Cook the pasta al dente since it finishes absorbing sauce once it hits the pan.
- Adjust the red pepper flakes up or down depending on how spicy you want the fra diavolo flavor.
- Shred the chicken small so every bite of pasta gets a little protein.
- Add the ricotta right before serving so it stays in soft, creamy dollops instead of melting completely in.
- Use fresh basil torn at the very end for the brightest flavor and color.
- Reheat gently over low heat with a splash of water or marinara to loosen the sauce back up.
Serving Ideas and Suggestions
This chicken fra diavolo pasta is a full meal on its own, but a side of garlic bread is perfect for scooping up any extra spicy marinara left in the bowl, and it also helps stretch the meal a little further if you are feeding a hungry crowd.
Pair it with a simple green salad, or serve it next to our Tuscan chicken pasta for a fun two pasta Italian night where everyone gets to pick their favorite.
Leftovers reheat beautifully for lunch the next day, just like our chicken broccoli fettuccine alfredo, so it is worth making a full batch even for a smaller household.
For a crowd, double the recipe and set out extra ricotta, basil, and a bowl of grated parmesan so everyone can build their own bowl exactly the way they like it.
A glass of red wine and a loaf of crusty bread round this out into a cozy, restaurant style dinner without ever leaving your kitchen.
Chicken Fra Diavolo FAQs
Fra diavolo translates to brother devil in Italian, referring to the spicy, fiery red sauce used in dishes like this chicken fra diavolo pasta. The name is a nod to just how much heat the red pepper flakes bring to the marinara.
Yes, simply reduce or omit the red pepper flakes. The marinara and roasted red peppers still give you plenty of flavor without the heat, so you can dial it up or down depending on who is eating.
Absolutely. Cook and shred about 2 cups of chicken breast or thighs, then add it to the sauce the same way you would rotisserie chicken. Poaching or baking the chicken ahead of time keeps this just as fast.
Dollops of mascarpone or a sprinkle of fresh mozzarella both work well if you want to swap out the ricotta topping. A drizzle of heavy cream stirred into the sauce is another easy substitute for that same creamy finish.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or extra marinara so the pasta does not dry out.
You can freeze the sauce and chicken mixture for up to 2 months, but it is best to cook fresh pasta when you are ready to serve since pasta can turn mushy after freezing and thawing.
Tried this creamy chicken fra diavolo pasta? I would love to hear how it turned out, leave a comment and a star rating below!
Chicken Fra Diavolo
Ingredients
- 1 pound penne pasta
- 24 ounces marinara sauce
- 1 teaspoon red pepper flakes
- 2 cups shredded rotisserie chicken
- 6 ounces roasted red peppers
- 4 ounces ricotta cheese
- 5 fresh basil leaves torn
- black pepper garnish, to taste
Instructions
- Cook pasta according to the directions on the back of the packaging.1 pound penne pasta
- While the pasta is cooking, assemble your ingredients and start the sauce. Add the sauce and pepper flakes to a large saute pan over medium heat.24 ounces marinara sauce, 1 teaspoon red pepper flakes
- Stir to combine, add in the chicken and peppers and stir to combine after each addition.2 cups shredded rotisserie chicken, 6 ounces roasted red peppers
- Let simmer until pasta is done, drain pasta and place directly into the pan.
- Stir to combine to make sure all the pasta is coated in the sauce.
- Place dollops of the ricotta on the pasta and tear the fresh basil directly on top. Add pepper to taste, and serve.5 fresh basil leaves, 4 ounces ricotta cheese, black pepper
Notes
- Cook Pasta Al Dente: Boil the pasta in a large pot of salted water until it’s al dente. This means it’s cooked but still firm, which holds up better when mixed with the sauce.
- Adjust the Spice: Taste the sauce as you cook and adjust the red pepper flakes and cayenne pepper to suit your personal preference.
- Use Fresh Herbs: Fresh basil and fresh parsley add a bright flavor that elevates the dish.
- Don’t Overcook the Chicken: Since the rotisserie chicken is already cooked, just heat it through to keep it tender and juicy.
- Serve Immediately: This pasta dish is best enjoyed hot, so gather everyone to the dinner table right away!
Nutrition
Love This Recipe?
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This looks so simple and delicious!
This looks to die for!!! Pinned! 🙂
Thanks for sharing at Let’s Get Real Friday Party.