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Noodles & Company Penne Arrabiata Recipe
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Noodles & Company Penne Arrabiata Recipe

Make this Straight-From-the-Restaurant Noodles & Company Penne Arrabiata Recipe at home. Noodles & Company's version of this Italian Pasta Dish with Penne Noodles in a spicy Tomato-based Sauce with fresh Parmesan, Basil and Parsley is spot on.
Prep Time45 minutes
Active Time45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Noodles & Company

Ingredients

  • 2 cups Flour
  • 1 cup Panko Bread Crumbs
  • Zest of 1 Lemon
  • 1/4 cup Pine Nuts roughly chopped
  • 1 cup shredded or grated Parmesan Cheese
  • 1 tablespoon Italian Seasoning
  • 1/4 cup Heavy Cream
  • 4 boneless, skinless Chicken Breasts, washed
  • 2 tablespoons Vegetable Oil divided
  • 1 Penne Pasta
  • 1 - 2 tablespoons Extra Virgin Olive Oil as needed
  • 1 Heirloom Tomato sliced into bite sized pieces
  • Salt and freshly ground Black Pepper to taste
  • 2 cloves fresh Garlic chopped
  • 1 Portobello Mushroom Cap gills removed, sliced
  • Spring Onions sliced thin
  • 1/4 cup of your favorite Marinara Sauce store bought or homemade
  • 2 tablespoons White Wine of choice
  • Crushed Chili Flakes to taste
  • 1/2 cup Heavy Cream
  • 1/4 cup fresh Baby Spinach Leaves
  • Shaved Asiago cheese to garnish
  • 1/4 cup Pine Nuts toasted
  • 1 bunch fresh Sweet Italian Basil Leaves stems removed and snipped with scissors

Instructions

  • Preheat oven to 350°F.
  • To a medium bowl, add 1 cup flour, bread crumbs, lemon zest, chopped pine nuts, Parmesan cheese and Italian seasoning. Mix well.
  • Place the breading into 9 by 12 baking dish.
  • Place the remaining cup of flour in another medium bowl.
  • Place 1/4 cup cream into a shallow bowl.
  • Dredge a chicken breast into plain flour. Then dip into cream. Allow excess to drip off and toss into Parmesan breading. Turn to fully coat. Set aside. Repeat with remaining 3 chicken breasts.
  • Place a 16-inch cast iron skillet over medium heat. Add 1 tablespoon vegetable oil.
  • When oil is hot and shimmering, place the breaded chicken breasts into the pan. Cook for 1 - 2 minutes, or until golden. Flip over to cook other side.
  • Place entire skillet in preheated oven and cook until chicken is done and internal temperature has reached at least 165°F.
  • Remove from oven. Set pan aside and allow chicken to cool before you slice. Slice chicken into strips. Set aside and keep warm.
  • Prepare pasta according to package directions. Drain.
  • Place drained pasta in a large bowl. Toss with 1 - 2 tablespoons olive oil. Set aside.
  • Toss the cut tomato pieces with 1 tablespoon olive oil, salt and pepper. Set aside.
  • Place a large sauté pan over medium heat. Add 1 tablespoon vegetable oil.
  • When oil is hot and shimmering, add garlic, mushroom slices and spring onions. Stir well.
  • When mushrooms, garlic and onions are sizzling and lightly caramelized, add tomato sauce.
  • Deglaze the pan with wine. (Pour the wine into the pan. Using a spoon or plastic spatula, scrape the browned bits of onion and garlic off the bottom and stir into sauce.)
  • Taste. Add salt, pepper and crushed chile flakes to taste.
  • Add 1/2 cup heavy cream (Do Not use the cream you dredged the chicken in. It has touch raw poultry and should be discarded, along with the breading and flour, as soon as you have finished the breading process.) Stir to mix.
  • Add pasta. Toss to coat.
  • Toss in the spinach. Mix well.
  • Transfer entire mixture to a large serving platter or bowl or onto individual serving plates or bowls.
  • Place sliced Parmesan chicken on top and around the pasta.
  • Garnish with shaved Asiago cheese, toasted pine nuts, prepared sliced tomatoes and fresh cut basil.
  • Serve hot.

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