Chicken Pizzaiola (over Penne) Recipe
Make Chicken Pizzaiola (over Penne) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Pizzaiola Sauce
Pasta & Finish
Method
Pasta
- 1
Chicken
- 2
Prepare chicken
If breasts are thick, butterfly or pound them to about 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp dried oregano, and 1 tsp garlic powder. Lightly dust both sides with 1 tbs flour and shake off excess.
- 3
Sear chicken
Heat a large skillet over medium-high heat and add 2 tbs olive oil and 1 tbs unsalted butter. When shimmering, add the chicken and sear 3–4 minutes per side until golden brown and mostly cooked through (internal temp ~155°F/68°C). Remove chicken to a plate and tent with foil. Do not fully cook — it will finish in the sauce.
Pizzaiola Sauce
- 4
- 5
Build sauce
Add 14 oz crushed tomatoes and 1 tbs tomato paste to the skillet, stirring to combine. Pour in 1 tbs white wine or chicken stock to deglaze any browned bits. Stir in 1 tsp dried oregano, 1 tsp red pepper flakes (adjust to taste), 1 tsp salt, and 1/2 tsp black pepper. Bring sauce to a gentle simmer over medium-low heat.
- 6
Finish sauce and simmer with chicken
Return the seared chicken to the skillet, nestling pieces into the sauce. Spoon sauce over the chicken, cover, and simmer gently 8–10 minutes until chicken reaches 165°F (74°C) and is cooked through. If sauce reduces too much, add up to 1/4–1/2 cup reserved pasta cooking water to loosen consistency.
- 7
Add herbs and cheese
Stir 2 tbs chopped fresh basil into the sauce. Top each chicken breast with torn or sliced fresh mozzarella (6 oz total), cover for 1–2 minutes just until cheese softens and starts to melt.
Assemble & Serve
- 8
Plate
Divide the cooked penne among 4 plates (or family-style in a large bowl). Place a chicken breast (or sliced chicken) on top of the pasta and spoon generous amounts of pizzaiola sauce over each portion, making sure some mozzarella and sauce coat the pasta.
- 9
Garnish & Serve
Finish with 1/4 cup grated Parmesan sprinkled over each portion (or over the dish), and garnish with 2 tbs chopped fresh parsley or basil. Serve immediately.