Chicken fra Diavolo

Chicken fra diavolo is a spicy tomato chicken pasta dish with plenty of garlic, a good hit of red pepper and a sauce that comes out chunky enough to catch in the pasta. This recipe uses chicken thighs, which give the dish a rich, meaty bite, and the sauce gets extra depth from wine, tomato paste and the browned bits left in the pan, all of which make it stand out from a typical marinara. Enjoy this highly slurpable dish with a sprinkle of freshly grated Parmesan cheese on top.

More easy Italian recipes include shrimp fra diavolo, pasta puttanesca, corn carbonara, ravioli lasagna, chicken spaghetti casserole and pasta alla Zozzona.

Chicken Diavolo Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: These give the dish a richer flavor and a more substantial bite.
Butter: Butter rounds out the sauce and softens the sharper edges of the tomatoes and heat.
Onion: Onion gives the sauce body and a mild sweetness.
Garlic: Garlic gives the sauce a strong savory base that’s easy to notice in the finished dish.
Crushed red pepper flakes: These bring the signature heat that makes fra diavolo what it is.
White wine: Wine adds brightness and helps pull the browned bits into the sauce.
Tomatoes: Tomatoes make up the base of the sauce and give it that chunky texture.
Tomato paste: This thickens the sauce and adds a more concentrated tomato flavor.
Italian seasoning: This adds a dried herb note that runs through the sauce.
Chicken broth: Broth loosens the sauce and adds more savory depth.
Parsley or basil: Fresh herbs freshen up the finished dish.
Parmesan: Parmesan adds a salty finish over the hot sauce and pasta.
Pasta: I recommend linguine or spaghetti. I tried rotini last time and that was really good too. Just use your favorite type of pasta or, if preferred, serve it with crusty bread instead.

How to Make Chicken fra Diavolo

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the chicken: Season the chicken and sear both sides to get good color on the skin and flavor in the pan.
Cook the aromatics: Add the onion, garlic and red pepper flakes and cook just until the onion softens.
Deglaze the pan: Pour in the wine and scrape up the browned bits.
Build the sauce: Stir in the tomatoes, tomato paste, seasoning and broth.
Simmer: Return the chicken to the pan and cook in the sauce over gentle heat.
Reduce the sauce: Leave the pan uncovered near the end so the sauce thickens a bit more.
The finishing touches: Serve over drained pasta. Add a sprig of fresh basil or fresh parsley on top before serving, along with freshly grated Parmesan cheese if you like.

Substitutions and Variations

Boneless thighs: These work well, but they need less cooking time than bone-in thighs.
Chicken breast: Chicken breast can be used, though it needs a shorter simmer and won’t be as rich.
Heat level: Use less crushed red pepper for a milder sauce or more for a hotter one. Add minced fresh chili peppers to really ramp up the heat!
No wine: Replace the wine with extra chicken broth and a small squeeze of lemon.
Tomato texture: Crushed tomatoes give a smoother sauce while diced tomatoes make it chunkier. You could also try fire-roasted tomatoes or perhaps a few sun-dried tomatoes.
Fresh herb choice: Basil gives the dish a slightly sweeter finish while parsley keeps it brighter. You can either chop the herbs and sprinkle on top or add whole sprigs instead.
Gluten-free version: Serve with gluten-free pasta or spoon the chicken and sauce over polenta.
Dairy-free option: Use olive oil in place of butter and leave off the Parmesan.

Serving Suggestions

Appetizers: Begin your meal with this creamy roasted red pepper dip and homemade focaccia.
Side dishes: Serve chicken fra diavolo over pasta and/or with air fryer garlic bread. My Italian white bean salad would also be a good side dish.
Desserts: Finish with my Biscoff panna cotta or a slice of lemon mascarpone cake.
Wine pairing: If you’re making this for a dinner party or just want a wine suggestion, I recommend Pinot Grigio, Sauvignon Blanc or Soave. If you want a red, Chianti or Barbera would be good picks for this flavorful dish.

How to Store

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Freeze the chicken and sauce for up to 2 months.
Thaw: Defrost overnight in the refrigerator before reheating.
Reheat: Warm on the stovetop or in the microwave until hot throughout.

Chicken Diavolo FAQs

Chicken fra Diavolo Recipe

This delicious chicken fra diavolo is one of those pasta dinners that has a little more attitude than the usual tomato sauce and chicken combination. The sauce is chunky, garlicky and properly spicy, and the chicken gives it enough richness to make the whole plate satisfying. With pasta underneath and Parmesan on top, it’s the sort of meal that’s a bit saucy, a bit fiery and very worth making again.

Other Recipes to Try

• Another delicious dish with a kick of spice is my Cajun Shrimp Pasta.
• And this Balsamic Chicken is really good (and easy to make!)
• Try my Slow Cooker Spicy Korean Wings one night this week.
• Beer Braised Chicken Thighs are always a solid dinner idea!
• What better way to finish a meal than with Strawberry Shortcake Cupcakes?