This Chicken Fra Diavolo orecchiette is the spicy, saucy dinner that shows up at our table whenever someone needs a little warmth and comfort. I first put this combination together one chilly Sunday evening when a store-bought rotisserie chicken met a pantry can of San Marzano-style crushed tomatoes. The bright tomato notes, aromatic garlic, and the gentle heat from red pepper flakes stitched together like an old, favorite sweater—satisfying, familiar, and a touch indulgent. The orecchiette holds onto the sauce in its little cups, concentrating flavor in every bite, while shredded rotisserie chicken keeps the work light and the payoff big.

What makes this dish special is its balance: acidic tomatoes softened by wine, savory chicken, anise-like oregano and Italian seasoning, and the bright lift of fresh basil and parsley at the end. It’s fast enough for weeknights yet pleasantly composed for casual guests. The texture contrast—slightly chewy pasta, silky sauce, and tender chicken—keeps each forkful interesting. Over the years I’ve tweaked the spice level and salt to suit different palates, and every time someone tastes it, they ask for the recipe. It’s one of those plates that sparks conversation and seconds.

Ingredients

• Olive oil (2 tablespoons): Use a good extra-virgin olive oil for flavor; it’s the first layer of fat that carries the garlic and tomato flavors and helps the onions brown evenly.
• Onion (1/2 medium, chopped): Yellow or sweet onion works best—sautéed until translucent and lightly caramelized to add natural sweetness and depth.
• Garlic (6 cloves, minced): Fresh garlic makes a big difference; mincing releases more aroma than slicing and integrates better into the sauce.
• Dry white wine (3/4 cup): Use an unoaked wine you’d drink; it brightens the sauce. If you prefer non-alcoholic, use low-sodium chicken broth.
• Crushed tomatoes (28-ounce can): I recommend San Marzano-style crushed tomatoes for brighter, balanced acidity—brands like DeLallo hold up well in this sauce.
• Crushed red pepper flakes (1 teaspoon): Adjust to taste; start with less for mild heat or increase for a spicier sauce.
• Italian seasoning and dried oregano (1 teaspoon each): These dried herbs add an earthy backbone—use quality blends without added salt if possible.
• Salt (1 teaspoon, to taste): Start with the amount listed, then adjust after combining pasta and sauce—pasta water can dilute saltiness.
• Orecchiette (16 ounces): The small ear-shaped pasta is ideal; other short shapes (penne, rigatoni) will also work but change how the sauce clings.
• Cooked rotisserie chicken (2 cups, shredded): Saves a lot of time and provides tender, seasoned meat; shredded dark and white meat for best texture.
• Fresh parsley and basil (1–2 tablespoons parsley, a handful basil): Bright herbs folded in at the end refresh the sauce and provide contrast to the slow-cooked flavors.
• Freshly grated Parmesan and black pepper: Finish with freshly grated cheese for umami and cracked pepper to taste.

Instructions

Sauté Aromatics: Warm 2 tablespoons olive oil in a Dutch oven over medium heat. Add 1/2 medium chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and edges show light brown caramelization—this builds sweetness and depth. Add Garlic: Stir in 6 cloves minced garlic and sauté 1 minute until fragrant. Avoid browning the garlic, which will make it bitter; you’re aiming for a golden aroma that signals the next step. Deglaze with Wine: Increase heat to medium-high and pour in 3/4 cup dry white wine. Let it bubble and reduce by about half, 2–4 minutes; this concentrates acidity and lifts browned bits from the pan for flavor. Simmer Sauce: Add a 28-ounce can crushed tomatoes, 1 teaspoon crushed red pepper flakes, 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, and 1 teaspoon salt. Bring to a simmer, cover slightly ajar, reduce heat to low, and simmer 10 minutes to marry flavors and mellow raw tomato taste. Cook Pasta: Meanwhile, bring a large pot of generously salted water to a boil. Cook 16 ounces orecchiette until al dente according to package directions; typically 9–11 minutes. Reserve about 1 cup hot pasta water before draining. Finish Sauce: Add 2 cups shredded cooked rotisserie chicken to the simmering sauce and warm through for 2–3 minutes. Stir in chopped parsley and torn basil just before combining with pasta to preserve freshness. Toss and Adjust: Drain pasta and add it straight into the sauce. Toss thoroughly, adding reserved pasta water a few tablespoons at a time to loosen the sauce until it lightly coats the pasta. Taste and adjust salt and pepper. Serve with freshly grated Parmesan.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then transfer into shallow airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months; label with date. To reheat refrigerated portions, warm gently on the stovetop with a splash of water or broth over low heat—this preserves the chicken’s tenderness and prevents the pasta from drying out. Avoid microwave reheating at high power for long periods, which can make the pasta gummy. Thawed, frozen portions respond well to a brief simmer with fresh herbs and a finishing drizzle of olive oil.

Ingredient Substitutions

If you don’t have orecchiette, substitute 16 ounces of penne, rigatoni, or fusilli—shapes with nooks hold the sauce well. For a non-alcoholic version, replace the white wine with 3/4 cup low-sodium chicken broth plus 1 teaspoon lemon juice to mimic acidity. Swap rotisserie chicken for shredded leftover roasted chicken or use 1 pound boneless, skinless chicken breasts poached and shredded if preparing the protein yourself. To make it vegetarian, use firm sautéed mushrooms or roasted eggplant instead of chicken and choose a vegetarian Parmesan or nutritional yeast as a finish.

Serving Suggestions

Serve this plate with a simple green salad dressed in lemon vinaigrette to cut the richness, or alongside roasted seasonal vegetables such as broccoli or asparagus. For a heartier meal, offer crusty garlic bread or grilled polenta slices to sop up extra sauce. Garnish with torn basil leaves, chopped parsley, and a generous shower of freshly grated Parmesan for a restaurant-quality finish. Pair with a crisp white wine like Pinot Grigio or a light-bodied red if you prefer wine with more structure.

Cultural Background

Fra Diavolo is a classic Italian-American concept rather than a single traditional Italian recipe; the name translates roughly to “brother devil,” hinting at its spicy character. In the United States, variations often include shellfish or chicken with tomato-based sauces and a prominent hit of red pepper for heat. This adaptation leans on pantry staples and rotisserie chicken, reflecting the Italian-American tendency to blend Old World flavors with pragmatic, modern ingredients for quick, bold dinners.

Seasonal Adaptations

In summer, swap canned tomatoes for 2 pounds of ripe tomatoes briefly peeled and crushed for a brighter, fresher sauce; add a handful of cherry tomatoes halved for texture. In winter, enrich the sauce with a splash of heavy cream or a knob of butter for comforting silkiness. For spring, toss in fresh peas or sautéed asparagus tips toward the end of cooking. Holiday gatherings welcome an infusion of roasted garlic and extra herbs to make the dish feel celebratory.

Meal Prep Tips

Make the sauce two days ahead and refrigerate; warm gently and add shredded chicken and herbs when you plan to serve. Alternatively, assemble cooked pasta and sauce separately—toss them together right before reheating to maintain pasta texture. Portion into single-serve containers for grab-and-go lunches. Keep grated Parmesan in a separate container to add fresh at serving time so it doesn’t clump during storage.

Ultimately, this Chicken Fra Diavolo orecchiette is comfort with intention: quick enough for weeknights, flexible for feeding guests, and reliably delicious. I hope you tweak the heat and herb balance to make it your own—then invite someone over to enjoy the leftovers with you.