Chicken arrabbiata
A simple spicy tomato chicken sauce served with spaghetti.
Allergens: contains cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 90g carbs · 6g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsuse 650g | 4 × £2.75210g · £1.31 per 100g | 2 × £3.75480g · £0.78 per 100g |
| Chopped tomatoesuse 400g | 2 × £0.45227g | £0.45400g |
| Spaghettiuse 500g | 2 × £1.50300g · £0.50 per 100g | £0.75500g · £0.15 per 100g |
| Onionpack 1kg · use 200g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Basket total (full packs) | £15.85 | £9.65 |
| Cost of what this recipe uses | £12.01 | £6.47 |
| Per serving | £3.00 | £1.62 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep: weigh chicken 650g, trim, cut into 2‑cm pieces; weigh onion 200g, peel and finely chop; if using garlic, peel 2 cloves and mince; measure 500g spaghetti into a bowl.
- Bring a large pot of water to a rolling boil on high heat, then add 1 tablespoon of salt. Add the 500g spaghetti and cook for 8‑10 minutes, stirring occasionally, until the pasta is al dente – firm to the bite but cooked through. Before draining, scoop out about 120 ml of the hot cooking water and set it aside, then drain the spaghetti in a colander.
- Place a large non‑stick frying pan on the hob over medium heat. Add 1 tbsp vegetable oil and warm 20 seconds. Add the chopped 200g onion and sauté 4‑5 minutes, stirring, until soft and translucent. If using garlic, stir in the minced cloves and cook 30 seconds more until fragrant.
- Turn the heat up to medium‑high and add the 650g chicken breast pieces to the pan. Sprinkle over ½ teaspoon of salt and ¼ teaspoon of black pepper, then stir to coat. Cook the chicken for 6‑8 minutes, turning the pieces occasionally, until they are opaque throughout with no pink showing and have a light golden‑brown exterior.
- Pour the 400g chopped tomatoes into the pan with the chicken and onion. Add ½‑1 teaspoon of dried chilli flakes, depending on how spicy you like it, and stir to combine. Increase the heat to medium and let the mixture simmer gently for 8‑10 minutes, stirring occasionally, until the sauce has thickened a little and the tomatoes have broken down into a rich, aromatic coating.
- Add the drained 500g spaghetti to the pan with the arrabbiata sauce. Toss everything together until the pasta is evenly coated, adding a little of the reserved cooking water if the sauce looks too thick. Reduce the heat to low and let the mixture cook for 1‑2 minutes, stirring gently, so the spaghetti soaks up the flavours and the sauce clings to each strand.
- Taste the chicken arrabbiata and season with a pinch more salt, pepper or chilli flakes if needed. If you like, drizzle each serving with about ½ teaspoon of extra virgin olive oil for shine. Divide the pasta evenly between four warmed plates and serve straight away while hot.
Tips
- Swap chicken breast for cheaper thigh meat or use a mix of both for extra juiciness.
- Make a double batch, cool within 1‑2 hours, portion into airtight containers and refrigerate for up to 2 days or freeze for up to 3 months; label with date.
- When reheating, thaw frozen portions in the fridge overnight, then microwave or hob‑heat until steaming hot throughout; only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Onion · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).