Zizzi Chicken Calabrese
Spicy penne pasta with chicken, nduja, and mascarpone. A fiery southern Italian dish with creamy richness and bold flavors.
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Why you’ll love it
Zizzi's Chicken Calabrese brings the fiery flavors of southern Italy to your plate. This bold pasta dish features tender chicken and spicy nduja - a spreadable Calabrian sausage that adds incredible depth and heat. The heat is beautifully balanced by creamy mascarpone and fresh spinach, creating a sauce that's both rich and vibrant. Every bite delivers a perfect combination of spice, creaminess, and savory chicken. It's comfort food with a kick, ideal for those who love their pasta with personality. Ready in just 30 minutes, this restaurant favorite is surprisingly easy to make at home.
About the original
Zizzi celebrates regional Italian diversity on their menu, and Chicken Calabrese showcases the bold, spicy cooking style of Calabria in southern Italy. This region is famous for nduja, a spicy, spreadable pork sausage that's become increasingly popular in the UK.
The dish perfectly represents Zizzi's modern approach to Italian cooking - taking traditional regional ingredients and creating accessible, crowd-pleasing dishes. The combination of nduja's heat with mascarpone's luxury creates a pasta sauce that's become a firm favorite among Zizzi regulars.
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Ingredients
- 300 g Penne pasta
- 2 piece Chicken breast — cut into strips
- 60 g Nduja
- 150 g Mascarpone
- 100 g Baby spinach
- 3 clove Garlic — sliced
- 200 g Tinned chopped tomatoes
- 100 ml Chicken stock
- 30 g Parmesan — grated
- 2 tbsp Olive oil
- 1 tsp Fine sea salt
- 0.5 tsp Black pepper
Method
Cook penne in salted boiling water until al dente. Reserve 100ml pasta water, then drain.
Season chicken with salt and pepper.
Heat olive oil in large frying pan. Cook chicken 6-8 minutes until golden. Remove.
Add garlic to pan, cook 30 seconds.
Add nduja, breaking it up with wooden spoon. Cook 2 minutes.
Add tomatoes and stock. Simmer 5 minutes.
Stir in mascarpone until smooth and creamy.
Add spinach, wilt for 1 minute.
Return chicken and add cooked pasta. Toss well.
Add pasta water if needed to loosen sauce.
Serve with grated parmesan on top.
Tips & Variations
- Nduja is spicy - start with less if you're heat-sensitive.
- Reserve pasta water - it helps create a silky sauce.
- Don't boil the sauce once mascarpone is added or it may split.
- Fresh spinach works better than frozen for this dish.
- Add a squeeze of lemon to brighten the flavors.
FAQs
- Where can I buy nduja?
- Most supermarkets stock it now in the deli section. Try Sainsbury's, Tesco, or Italian delis.
- Can I make it less spicy?
- Use less nduja (30-40g) and add more chicken for a milder version.
- What can I use instead of nduja?
- Chorizo or Italian sausage with chilli flakes, though nduja is unique!
Nutrition (per serving)
| Calories | 1417 kcal |
|---|---|
| Protein | 72.4 g |
| Fat | 70.8 g |
| Carbs | 121.1 g |
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