Crazy Chicken Pasta Recipe

Cook the pasta

Bring a large pot of salted water (about 1 tbsp salt per 4-6 quarts) to a vigorous boil. Add 1 lb penne and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare and grill the chicken

While water heats, pat 1 lb chicken breasts dry. Lightly pound to even thickness if very thick. Rub with 1 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Preheat a grill pan or outdoor grill over medium-high heat. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and char marks form. Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips. Squeeze 1/2 lemon over chicken if using.

Sweat aromatics

In a large sauté pan over medium heat, warm 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter until butter melts. Add 1/2 cup finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant but not browned.

Build the sauce

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add the 14 oz crushed tomatoes and 1/2 cup chicken or vegetable stock, stirring to combine. Add 1 tsp dried Italian seasoning and 1/4 tsp red pepper flakes if using. Bring mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 6–8 minutes to thicken slightly.

Finish with cream and cheese

Lower heat to very low and stir in 3/4 cup heavy cream until fully incorporated. Add 3/4 cup grated Parmesan, stirring until melted and smooth. Taste and season with salt and black pepper to taste. If sauce is too thick, loosen with reserved pasta water, 1–2 tbsp at a time, until you reach a silky, coat-the-pasta consistency.

Add the drained penne to the sauce pan and toss gently over low heat until pasta is fully coated, 1–2 minutes. If needed, add more reserved pasta water to reach desired consistency. Fold in sliced grilled chicken and heat through for 1–2 minutes so the chicken warms and absorbs sauce flavors.

Remove from heat. Stir in 2 tbsp fresh basil chiffonade. Serve portions onto plates or a family-style bowl, sprinkle with 1/4 cup extra grated Parmesan and additional basil if desired. Serve immediately.