Penne & Chicken Recipe

Cook the pasta

Bring a large pot of salted water (about 1 tbsp salt per 4 quarts) to a rolling boil. Add 12 oz penne and cook until al dente according to package instructions (typically 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare and cook the chicken

While the pasta cooks, pat 1 lb chicken breasts dry, slice each breast horizontally to make thinner cutlets if thick, and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. In a large wide skillet over medium-high heat, add 2 tbsp extra-virgin olive oil. When hot, add the chicken and cook 4–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board, let rest 5 minutes, then slice into 1/2-inch strips.

In the same skillet, reduce heat to medium and add 1 tbsp butter. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes; sauté 30–45 seconds until fragrant (do not brown). Add 1 cup drained sliced roasted red peppers and 3 oz halved imported olives; cook 1–2 minutes to warm through and meld flavors.

Add 4 cups packed fresh spinach in batches, stirring until wilted (about 1–2 minutes). If pan becomes dry, add 1–2 tbsp reserved pasta water to help wilt the spinach without scorching the garlic.

Stir in 3 tbsp toasted pine nuts and remove skillet from direct heat briefly while you finish the sauce to prevent overcooking the spinach.

Return skillet to medium heat. Deglaze the pan by adding 3 tbsp dry white wine, scraping any browned bits from the bottom; cook 1–2 minutes to reduce slightly.

Add 3 tbsp low-sodium chicken broth and 1/2 cup heavy cream; stir and bring to a gentle simmer for 2–3 minutes until the sauce slightly thickens. Stir in 1 tbsp fresh lemon juice and 1/2 cup grated Parmesan; cook 1 more minute until cheese melts into the sauce. If the sauce is too thick, add up to 1/2 cup reserved pasta water a little at a time to reach desired consistency.

Return the sliced chicken to the skillet and stir to coat with sauce; warm through 1–2 minutes. Add the drained penne and toss thoroughly so pasta is evenly coated. If needed, add more reserved pasta water (1–2 tbsp) to loosen sauce and ensure everything is saucy.

Taste and adjust seasoning with additional kosher salt and freshly ground black pepper to taste. Stir in 1 tsp finishing extra-virgin olive oil and 1/4 cup chiffonade basil.

Serve immediately, garnishing each portion with remaining toasted pine nuts (reserve a small pinch if desired) and an extra sprinkle of grated Parmesan. Estimated portioning yields about 4 servings.