This Chicken Fra Diavolo Pasta has been a weekday staple in my kitchen for years. I first stumbled on this approach one rainy evening when I had a leftover rotisserie chicken, a generous can of DeLallo San Marzano style crushed tomatoes, and a craving for something assertive yet comforting. The result was a bright, slightly spicy sauce that clung to little orecchiette pockets, delivering a perfect bite of tomato, garlic, wine, and tender chicken. Since then it has become the meal I turn to when I want dinner that feels special but doesn't require a day of prep.

What makes this version special is the balance: the wine lifts the tomato, the garlic and herbs give depth, and a measured hit of crushed red pepper gives zing without overpowering the dish. Using high-quality canned tomatoes and a good dry white wine makes a noticeable difference; I keep DeLallo crushed tomatoes and a crisp Pinot Grigio on hand for this. The pasta shape matters too — orecchiette traps sauce and shredded chicken in its little bowls, making every forkful satisfying. This recipe is a dependable weeknight victory that has sparked compliments from neighbors and picky teenagers alike.

Ingredients

• Olive oil: Use 2 tablespoons of a fruity extra-virgin olive oil for sautéing the onion. A mid-range bottle from Spain or Italy will give a pleasant base without overpowering the sauce.
• Onion: 1/2 medium onion, finely chopped. Yellow or sweet onions are best here because they caramelize slightly and add natural sweetness that balances the tomatoes.
• Garlic: 6 cloves, minced. Fresh garlic gives the best aroma; press or mince finely so it disperses through the sauce evenly.
• Dry white wine: 3/4 cup. Use a dry wine you’d enjoy drinking, such as Pinot Grigio or Sauvignon Blanc — it brightens the sauce and deglazes the pan.
• Crushed tomatoes: 1 28-ounce can of DeLallo San Marzano style crushed tomatoes. The quality of canned tomatoes is crucial for a rich, nuanced sauce.
• Heat and seasonings: 1 teaspoon crushed red pepper flakes (adjust to taste), 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, and 1 teaspoon salt (see note below on salt).
• Pasta: 16 ounces DeLallo orecchiette. The size and shape trap sauce and chicken for perfect mouthfuls; use another short pasta if needed.
• Chicken: 2 cups shredded cooked or rotisserie chicken. Rotisserie chicken keeps this fast and flavorful.
• Herbs and finishing: 1 to 2 tablespoons chopped fresh parsley, a handful of fresh basil (chopped or torn), freshly ground black pepper to taste, and freshly grated Parmesan to serve.

Instructions

Prepare aromatics:Heat 2 tablespoons olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the 1/2 cup finely chopped onion and sauté 5–7 minutes until softened and starting to turn golden at the edges; these brown bits are flavor gold for the sauce.Add garlic:Stir in 6 cloves minced garlic and cook for 1 minute, stirring constantly. Watch closely so the garlic softens and becomes fragrant but does not burn — burnt garlic will add bitterness.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, roughly 2–4 minutes; this concentrates flavor and lifts any fond from the bottom of the pan.Build the tomato base:Add the 28-ounce can crushed tomatoes, 1 teaspoon crushed red pepper, 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, and 1 teaspoon salt. Stir to combine, bring to a gentle bubble, then lower heat to a simmer and partially cover the pot. Let it simmer for 10 minutes to meld flavors.Cook the pasta:While the sauce simmers, bring a large pot of water to a boil and salt it generously (about 1–2 tablespoons salt for a large pot). Cook 16 ounces orecchiette until al dente following package directions — typically 9–12 minutes. Reserve 1 cup of the hot pasta water before draining.Finish with chicken and herbs:Stir the 2 cups shredded chicken into the simmering sauce and warm through for a few minutes. Then fold in 1–2 tablespoons chopped parsley and a handful of torn basil. If the sauce seems thick, add several tablespoons of reserved pasta water to loosen it.Toss and serve:Drain the pasta and add it directly to the sauce, tossing well. Add reserved pasta water by the tablespoon until the sauce coats the pasta nicely. Season with black pepper and extra salt if needed. Serve hot with freshly grated Parmesan.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving at high power, which can dry out the chicken. Use glass or BPA-free plastic containers for refrigeration and heavy-duty freezer bags for longer storage so ice crystals are minimized.

Ingredient Substitutions

If you don’t have orecchiette, use rigatoni, penne, or fusilli — any short pasta that catches sauce works well. For a pescatarian spin, swap chicken for peeled shrimp, adding it to the sauce in the last 4–6 minutes until cooked through. To make it gluten-free, choose a certified gluten-free pasta and watch cooking times. For dairy-free servings, skip the Parmesan or use a dairy-free hard cheese alternative. If you don’t have white wine, replace it with an extra 1/4 cup chicken broth plus 1 tablespoon white wine vinegar to mimic the acidity.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette or a platter of roasted vegetables for contrast. A simple side of sautéed spinach with garlic complements the dish and adds color. For bread, choose a crusty baguette to mop up sauce, or toasted garlic crostini for an attractive touch. Garnish with extra torn basil and a generous grating of Parmesan; a drizzle of good olive oil just before serving adds shine and aroma. Pair with a chilled glass of the same white wine you used in the sauce for a cohesive meal.

Seasonal Adaptations

In summer swap some of the canned tomatoes for 1–2 cups of peeled, seeded fresh tomatoes when they’re at peak ripeness — add them after the wine reduces so they cook down but still keep bright notes. In winter, deepen the sauce by simmering an extra 10 minutes and finish with a tablespoon of butter for richness. Around the holidays, add a pinch of smoked paprika or a few kalamata olives for a Mediterranean twist that nods to seasonal flavors without changing the core method.

Meal Prep Tips

To meal prep, make the sauce two days ahead and refrigerate. Shred the rotisserie chicken and store it separately so it stays tender. When ready to eat, reheat the sauce and add the chicken just long enough to warm through, then combine with freshly cooked pasta. Portion into microwave-safe containers for grab-and-go lunches and include a small container of grated Parmesan to add at serving. Label containers with date and contents; this helps make weeknight dinners effortless and prevents soggy pasta from sitting in sauce too long.

Bringing this all together, Chicken Fra Diavolo Pasta is a versatile, comforting, and surprisingly quick option for nights when you want a memorable dinner without fuss. It’s the kind of dish that invites personalization, and once you try it with orecchiette and fresh herbs, it will likely become one of your reliable go-to meals too.