Penne Al Pollo Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt, then add 12 oz penne. Cook according to package directions for al dente (usually 10–12 minutes), stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare and cook chicken

While the water heats, pat 1 lb chicken breasts dry and cut into 1/2-inch cubes or bite-sized strips. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 4–6 minutes, turning as needed. Remove chicken to a plate and loosely cover to keep warm.

Sweat aromatics

Reduce heat to medium. In the same skillet, add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter melts, add 1 small finely diced yellow onion and cook, stirring, until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build tomato cream sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Add 14 oz crushed tomatoes and 1 cup chicken stock, bring to a gentle simmer, scraping any browned bits from the pan. Add 1 tsp dried oregano, 1 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Simmer 6–8 minutes to reduce slightly.

Finish sauce with cream

Lower heat to medium-low and stir in 1 cup heavy cream. Heat gently until the sauce is warmed through and slightly thickened, about 3–4 minutes. Taste and adjust seasoning as needed. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Combine chicken

Return the cooked chicken to the skillet and stir to coat with the sauce. Cook together 1–2 minutes to reheat the chicken and marry flavors.

Toss with pasta

Add the drained penne to the skillet with the sauce and chicken. Toss thoroughly to combine; if needed, add reserved pasta water a few tablespoons at a time to loosen the sauce so it coats the pasta evenly.

Add cheese and herbs

Stir in 1/2 cup grated Parmesan and most of the thinly sliced basil (reserve a little basil for garnish). Fold gently until the cheese melts into the sauce. If using, add 1 tsp lemon zest for brightness and drizzle 1 tsp olive oil over the finished pasta.

Serve

Divide into 4 portions, garnish with remaining basil leaves and an extra sprinkle of Parmesan if desired. Serve immediately.