Crazy Chicken Pasta Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add 12 oz penne and cook until al dente according to package directions (usually 10–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare and season chicken

While water is heating, pat 1 lb chicken breasts dry and, if thick, butterfly or pound to even thickness (~3/4-inch). Rub with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper (reserve remaining salt/pepper for sauce).

Grill or pan-sear chicken

Preheat a grill or grill pan over medium-high heat (or use a heavy skillet). Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. If using a skillet, cook 6–8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then slice thinly on the bias.

Sauté aromatics

In a large sauté pan over medium heat, add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. When the butter melts and begins to foam, add 1/2 cup finely diced yellow onion and cook, stirring, 4–5 minutes until softened and translucent. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant.

Build tomato base

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 14 oz crushed tomatoes and 1 cup chicken or vegetable stock, stirring to combine. Bring to a gentle simmer.

Season and simmer

Add 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon granulated sugar (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently uncovered 8–10 minutes to thicken slightly and to meld flavors.

Finish with cream

Reduce heat to low and stir in 1/2 cup heavy cream. Heat through 1–2 minutes — do not boil vigorously after adding cream. Taste and adjust seasoning with additional salt or pepper if needed.

Combine pasta and sauce

Add the drained penne to the sauce pan. Toss to coat, adding up to 1/2 cup reserved pasta water a little at a time as needed to loosen and create a silky sauce. Cook together over low heat 1–2 minutes so pasta absorbs some sauce.

Add cheese and finish

Remove pan from heat and stir in 3/4 cup freshly grated Parmesan and 1 teaspoon olive oil until melted and evenly incorporated. This will thicken the sauce and give a creamy, glossy finish. If sauce is too thick, add a splash more reserved pasta water.

Plate and garnish

Divide the sauced penne among 4 plates (servings). Top each serving with sliced grilled chicken. Garnish with 2 tablespoons chopped fresh basil or parsley and a light additional sprinkle of Parmesan if desired. Serve immediately.