Crazy Chicken Pasta Recipe

Cook the pasta

Bring a large pot of salted water (about 4–5 quarts) to a rolling boil. Add 12 oz penne and cook according to package instructions until al dente (usually 10–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Season and grill the chicken

While the water heats, pat the 2 chicken breasts dry. Rub with 1 tbs olive oil, 1 tsp salt, and 1 tsp freshly ground black pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

In a large skillet or sauté pan, heat 2 tbs extra-virgin olive oil and 1 tbs unsalted butter over medium heat until butter melts and foams.

Add 1 finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, about 5–6 minutes.

Add 3 minced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring constantly, to deepen the paste’s flavor.

Pour in 14 oz crushed tomatoes and 1 cup low-sodium chicken broth. Stir to combine and bring the mixture to a gentle simmer.

Add 1 tsp dried Italian seasoning, 1 tsp crushed red pepper flakes, 0.5 tsp granulated sugar, and salt and black pepper to taste. Simmer uncovered on low for 8–10 minutes to reduce slightly and concentrate flavors.

Reduce heat to low and stir in 3 tbs heavy cream. Simmer gently 1–2 minutes to warm through and emulsify the sauce.

Add 3 tbs freshly grated Parmesan cheese to the sauce and stir until melted and incorporated. If the sauce is too thick, add up to 1/2 cup reserved pasta cooking water, 1–2 tablespoons at a time, until desired consistency is reached.

Optional: swirl in 1 tbs butter for extra silkiness and 1 tsp olive oil for shine. Taste and adjust seasoning with salt and pepper.

Add the drained penne to the skillet with the tomato cream sauce. Toss gently over low heat for 1–2 minutes so the pasta is fully coated and warms through. If needed, add another splash of reserved pasta water to loosen the sauce for even coating.

Stir in or top with the sliced grilled chicken, stirring gently to combine and heat chicken through (about 30–60 seconds).

Divide the pasta among plates or bowls. Sprinkle each portion with additional grated Parmesan if desired, scatter chopped basil leaves over top, and drizzle with a small amount of extra-virgin olive oil. Serve immediately.