Grazie Pasta Pollo Recipe

Cook pasta

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

Prepare chicken

While pasta cooks, pat chicken breasts dry and season both sides with 1 tsp salt, 1/2 tsp black pepper and 1 tsp Italian seasoning. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil if pan is dry. Add diced onion and 1/4 teaspoon salt; sauté until soft and translucent, about 4–5 minutes. Add minced garlic and diced red bell pepper and cook 1–2 minutes until fragrant and slightly softened. Stir in the baby spinach and cook until wilted, about 1–2 minutes. Transfer vegetables to a plate and set aside.

To the same skillet, lower heat to medium-low and add 2 tablespoons butter. Once melted, sprinkle 2 teaspoons flour over the butter and whisk continuously 1 minute to cook the flour (this makes a light roux).

Slowly whisk in 1 cup chicken broth until smooth, then whisk in 1 cup whole milk. Add 1 tablespoon tomato paste and 1/4 teaspoon red pepper flakes. Bring sauce to a gentle simmer, whisking to combine. Cook until it thickens slightly, about 3–4 minutes.

Stir in 3/4 cup grated Parmesan and 1/4 cup heavy cream until melted and smooth. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, whisk in reserved pasta water, 1–2 tablespoons at a time, until you reach a silky, clingy consistency that will coat the pasta (use up to 1/2 cup).

Return the sautéed vegetables and sliced chicken to the skillet, stir to combine and warm through for 1–2 minutes.

Add the drained penne to the skillet and gently toss to coat evenly with sauce, chicken and vegetables. If needed, add more reserved pasta water to loosen the sauce so it evenly coats the pasta.

Remove from heat and stir in 1/4 cup chopped fresh basil and 1 teaspoon lemon zest to brighten flavors. Adjust seasoning with additional salt and pepper to taste.

Serve immediately, topped with additional grated Parmesan and a few torn basil leaves if desired.