Spicy Chicken Penne Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add penne and cook according to package instructions until al dente (usually 10–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Pat the chicken pieces dry with paper towels. In a bowl, toss chicken with 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, smoked paprika and cayenne pepper until evenly coated.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if necessary) and cook without moving for 2 minutes to brown, then stir and cook until cooked through and lightly browned, about 4–5 more minutes (internal temperature 165°F / 74°C). Transfer chicken to a plate and tent with foil; do not wipe the pan.

Reduce heat to medium. In the same skillet, add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, 4–5 minutes.

Add the minced garlic, sliced red bell pepper and 1 teaspoon crushed red pepper flakes. Cook until fragrant and the pepper softens, about 2–3 minutes.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor.

Add the crushed tomatoes and 1 cup chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and simmer uncovered for 6–8 minutes to reduce slightly.

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently 2–3 minutes until the sauce is smooth and slightly thickened.

Stir in 1 cup grated Parmesan until melted and incorporated. Taste and adjust seasoning with remaining 1 1/2 teaspoons kosher salt and remaining 1/2 teaspoon black pepper as needed.

Add lemon juice and half of the chopped basil, stir to combine.

Return the cooked chicken (and any juices) to the skillet. Stir to coat and warm the chicken through for 1–2 minutes.

Add the drained penne to the skillet. Toss to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and reach a silky consistency (use up to the reserved 1 cup). Cook together 1–2 minutes so pasta absorbs flavors.

Remove skillet from heat. Stir in remaining chopped basil and 2 tablespoons chopped parsley. Taste and adjust salt, pepper and red pepper flakes if you want more heat.

Serve

Divide pasta among plates or bowls. Sprinkle with extra grated Parmesan and additional red pepper flakes if desired. Serve immediately.