Penne De La Casa Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add penne and cook until al dente according to package directions (usually 10-12 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, season diced chicken with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Toss to coat evenly.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer (work in batches if needed). Sear until cooked through and golden on the edges, about 4-5 minutes, stirring halfway. Remove chicken to a plate and keep warm.

In the same skillet, add 1 tablespoon extra-virgin olive oil and reduce heat to medium. Add the sliced onion and cook until softened, about 3 minutes.

Add the sliced bell peppers and cook until they begin to soften, about 4 minutes.

Add the sliced mushrooms and continue to cook until they release their liquid and begin to brown, about 4 minutes more.

Stir in the minced garlic and 1 teaspoon red pepper flakes (if using) and cook 30-45 seconds until fragrant.

Season the vegetables lightly with a pinch of salt and pepper. Transfer the vegetables to the plate with the cooked chicken and set aside.

Place the 1 teaspoon saffron threads in a small bowl and pour 2 tablespoons hot water over them to bloom while you start the sauce; let steep 3-5 minutes.

In the now-empty skillet, melt 2 tablespoons unsalted butter over medium heat. Add the finely minced shallot and sauté until translucent, about 2 minutes.

Pour in 1 tablespoon dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow wine to reduce by half, about 1 minute.

Add 1 cup low-sodium chicken stock and bring to a gentle simmer. Let simmer 2-3 minutes to concentrate flavor.

Stir in 1 cup heavy cream and the saffron with its soaking liquid. Reduce heat to low and simmer gently until sauce thickens slightly, about 4-6 minutes. Stir occasionally to prevent scorching.

Add 1 cup grated Parmesan cheese, stirring until melted and incorporated. If the sauce is too thick, whisk in reserved pasta water a few tablespoons at a time to reach desired consistency (you should use some of the reserved cup).

Stir in 1 tablespoon fresh lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Return the cooked chicken and vegetables to the skillet with the saffron cream sauce. Toss to combine and warm through about 1-2 minutes.

Add the drained penne to the skillet. Toss gently to coat the pasta evenly with the sauce, adding more reserved pasta water a tablespoon at a time if sauce needs loosening. Continue until pasta, chicken, and vegetables are evenly coated and heated through, about 1-2 minutes.

Remove from heat. Stir in chopped parsley and drizzle 1 teaspoon olive oil if desired. Taste and adjust seasoning one more time. Sprinkle extra grated Parmesan over the top.

Serve immediately, dividing into 4 portions.