Chicken Capricciosa (tossed With Penne) Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 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 cut into 1/2-inch bite-size cubes. Season with 1/2 tsp salt and 1/2 tsp black pepper.

Sear chicken

Heat 1 tbsp olive oil in a large wide skillet or sauté pan over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 3 minutes, then stir and cook until just cooked through (about 3–4 more minutes). Remove chicken to a plate and tent loosely with foil.

To the same skillet, add remaining 1 tbsp olive oil and 1 tbsp butter. Reduce heat to medium, add sliced onions and a pinch of salt, cook until softened and translucent, about 4 minutes. Add sliced mushrooms and cook until they release liquid and begin to brown, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in sun-dried tomatoes, artichoke hearts, and halved olives. Cook 2 minutes to warm and combine flavors.

Deglaze & simmer: Pour in white wine (or 1 cup chicken stock) to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 2–3 minutes.

Add crushed tomatoes, 1 cup chicken stock (if you used wine) or omit if you used stock earlier, dried oregano, dried basil, and crushed red pepper flakes. Stir to combine and bring to a gentle simmer. Cook 6–8 minutes to meld flavors.

Finish with cream & chicken: Reduce heat to low and stir in heavy cream, then return the cooked chicken and any accumulated juices to the skillet. Simmer gently 2–3 minutes until chicken is heated through and sauce is slightly thickened. Taste and adjust seasoning with remaining salt and pepper as needed.

Toss with pasta: Add drained penne to the skillet along with 1/2 cup of the reserved pasta cooking water. Toss everything together over low heat until pasta is coated and sauce reaches desired consistency. Add more reserved pasta water, a tablespoon at a time, if sauce is too thick.

Finish & serve: Remove from heat and stir in grated Parmesan and chopped parsley. Let sit 1 minute to allow cheese to melt into the sauce. Serve hot, sprinkled with additional Parmesan and parsley if desired.