Wicked Chicken Pasta Recipe

Prep and season

Pat chicken dry and, if thick, butterfly or pound to even thickness (~1/2 inch). Season both sides with Kosher salt, black pepper, smoked paprika, and garlic powder.

Sear

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook 4-5 minutes per side, until golden-brown and an instant-read thermometer reads 160°F (will finish cooking in sauce). Remove chicken to a plate and tent with foil. Let rest 5 minutes, then slice into 1/2-inch strips.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the penne. Cook until al dente according to package directions (usually 10-11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

In the same skillet used for the chicken (wipe out if burnt but keep fond), reduce heat to medium and add 2 tablespoons butter. When melted, add the minced shallot and cook 2-3 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant. Sprinkle the tablespoon of flour over the aromatics and stir for 30–45 seconds to cook the raw flour taste.

Gradually whisk in 1 cup chicken stock, scraping up any browned bits from the pan. Bring to a gentle simmer and let reduce slightly, about 2 minutes.

Whisk in 1 cup heavy cream and bring back to a low simmer. Reduce heat to low and simmer gently until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes. If sauce gets too thick, loosen with reserved pasta water, 1–2 tablespoons at a time.

Stir in the crumbled gorgonzola and 1 tablespoon grated Parmesan, stirring until the cheeses melt into a smooth cream. Add red pepper flakes and freshly ground black pepper; taste and adjust seasoning with a pinch of salt if needed.

Add the sliced pickled cherry peppers to the sauce, stirring to combine and heating through 1–2 minutes. The pickled peppers add bright heat and acidity — adjust amount to taste.

Return the sliced chicken to the skillet, stirring to coat the chicken in the gorgonzola cream and warming it through until the chicken reaches 165°F if needed, about 1–2 minutes.

Add the drained penne to the skillet and toss gently to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce and fully coat the pasta.

Finish with 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, and 2 tablespoons chopped fresh parsley; toss once more. Taste and adjust salt, pepper, or red pepper flakes.

Serve hot, dividing into 4 plates. Optionally sprinkle extra crumbled gorgonzola or grated Parmesan at the table.