Crazy Chicken Pasta Recipe

Bring 6 cups water and 1 tbs kosher salt to a rolling boil in a large pot. Add 12 oz penne and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Marinate chicken

In a medium bowl combine 1 tbs olive oil, 1 tbs lemon juice, 2 cloves minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add 1 lb diced chicken and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Heat a large skillet over medium-high heat. Add 1 tbs olive oil. When hot, add the marinated chicken in a single layer and cook without moving 2–3 minutes to develop color, then stir and cook until cooked through (about 4–6 minutes total depending on size). Remove chicken to a plate and keep warm.

In the same skillet reduce heat to medium and add 1 tbs butter and the remaining 2 tbs olive oil if needed. Add 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper and 1 thinly sliced red onion. Sauté 4–6 minutes until softened and slightly caramelized.

Add 3 cloves minced garlic and cook 30–45 seconds until fragrant. Stir in 3 cups baby spinach and cook until wilted, about 1–2 minutes. Season lightly with a pinch of salt and pepper.

Push vegetables to the side of the skillet. Add 2 tbs tomato paste and toast it in the hot pan 1 minute, stirring to incorporate with the vegetables.

Pour in 1 cup chicken broth while scraping up any browned bits from the bottom of the pan. Stir to combine, then add 1 cup heavy cream. Bring the mixture to a gentle simmer.

Reduce heat to low and stir in 3 tbs grated parmesan, 1 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Return the cooked chicken to the skillet along with the drained pasta. Toss everything together over low heat for 1–2 minutes so pasta absorbs sauce and chicken reheats. If needed, add more reserved pasta water a few tablespoons at a time to loosen the sauce.

Stir in 1 tbs sliced fresh basil (optional) and remove from heat.

Divide pasta among 4 plates. Top each serving with extra grated parmesan (2 tbs total), a sprinkle of chopped parsley, and a lemon wedge to squeeze over the dish if desired.