Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven (I use my trusty cast-iron skillet)
- Tongs or a slotted spoon
- Measuring cups and spoons
- Grater for Parmesan cheese
- Sharp knife and cutting board
Step-by-Step Instructions
First, I get my pasta water boiling with a big pinch of salt. While that heats up, I pat the chicken pieces very dry with paper towels—this is crucial for getting a good sear and not steaming the chicken. I season them generously with salt and pepper. In my large skillet, I heat the olive oil over medium-high heat and add the chicken in a single layer, resisting the urge to move it around. Letting it sit for a few minutes gets you those beautiful golden-brown bits on the chicken and, more importantly, on the bottom of the pan. Those browned bits are pure flavor gold for your sauce later.
Once the chicken is cooked through and nicely browned, I remove it to a plate. If my pasta water is boiling now, I add the penne and cook it to al dente according to the package directions. Back to the skillet, I lower the heat to medium and add the minced garlic, cooking it for just about 30 seconds until it’s fragrant. Then, I pour in the chicken broth, using my spoon to scrape up all those delicious browned bits from the pan bottom. This step, called deglazing, is non-negotiable—it’s where so much of the sauce’s soul comes from.
Next comes the fun part: building the creamy sauce. I stir in the heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. I let this simmer gently for about 5 minutes, allowing it to reduce and thicken slightly. It should coat the back of a spoon. Then, I turn off the heat and stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. I’ve learned the hard way to keep the heat low here; boiling the sauce after adding cheese can cause it to break and become oily.
Finally, I add the cooked, drained pasta and the reserved chicken back to the skillet, tossing everything until it’s gloriously coated in the creamy sauce. I take the skillet off the heat completely before stirring in the fresh basil. The residual heat wilts the basil perfectly. I always give it one final taste here—sometimes it needs another pinch of salt or a crack of pepper. Then, it’s ready to serve immediately, with extra Parmesan on the side.(See the next page below to continue…)