Ingredients
For the chicken:
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500 g boneless chicken breast
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1 tablespoon olive oil
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon Italian seasoning
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½ teaspoon black pepper
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¾ teaspoon salt
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1 tablespoon lemon juice
For the pasta:
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300 g penne pasta
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1½ cups cherry tomatoes, halved
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½ medium red onion, chopped
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4 garlic cloves, minced
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2 tablespoons olive oil
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1 tablespoon butter
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½ teaspoon chili flakes (optional)
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½ teaspoon black pepper
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1 teaspoon Italian seasoning
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Salt to taste
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½ cup reserved pasta water
For garnish:
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¼ cup fresh parsley, chopped
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¼ cup fresh basil, chopped (optional)
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¼ cup grated Parmesan cheese
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1 tablespoon lemon juice
Instructions
1. Cut the chicken breast into medium-sized strips. In a bowl, combine chicken with olive oil, paprika, garlic powder, onion powder, Italian seasoning, black pepper, salt, and lemon juice. Mix well and marinate for 15–20 minutes.
2. Heat a skillet over medium heat and add a little olive oil. Cook the chicken strips for approximately 4–6 minutes per side, depending on thickness, until golden brown and fully cooked. The internal temperature should reach 74°C (165°F). Remove from the skillet and allow to rest.
3. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
4. In the same skillet, heat olive oil and butter. Add minced garlic and sauté for approximately 30 seconds until fragrant.
5. Add chopped red onion and cook for 2 minutes until softened.
6. Add cherry tomatoes, Italian seasoning, black pepper, chili flakes, and salt. Cook for 4–5 minutes until the tomatoes soften and release their juices.
7. Add the cooked penne pasta and a little reserved pasta water. Toss gently until the pasta is coated with the garlic tomato sauce.
8. Add lemon juice, fresh parsley, and basil. Mix well.
9. Arrange the grilled chicken strips over the pasta and gently toss to combine.
10. Finish with grated Parmesan cheese, fresh parsley, and freshly cracked black pepper.
11. Serve immediately while warm.
Nut Information and Allergens
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Peanuts: Not included.
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Almonds: Not included.
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Cashews: Not included.
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Walnuts: Not included.
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Pistachios: Not included.
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Other tree nuts: Not included.
Allergen information: The basic recipe is naturally nut-free when prepared with verified ingredients. It contains wheat/gluten from regular penne pasta and milk from butter and Parmesan cheese.
Check packaged ingredients for possible nut cross-contact warnings, particularly pasta, seasonings, and cheese.
Approximate Nutritional Information
Per serving (4 servings):
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Calories: 550–620 kcal
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Protein: 42–48 g
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Carbohydrates: 55–65 g
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Fat: 14–20 g
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Fiber: 3–5 g
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Sugar: 4–6 g
Frequently Asked Questions (Q&A)
Q1. Can I make this recipe without cream?
Yes. This recipe uses olive oil, butter, garlic, tomatoes, and pasta water instead of cream.
Q2. Can I use chicken thighs instead of chicken breast?
Yes. Boneless chicken thighs work well and provide a juicier texture.
Q3. Can I use another pasta shape?
Yes. Fusilli, farfalle, rigatoni, and spaghetti are suitable alternatives.
Q4. Is this recipe suitable for children?
Yes. Simply omit chili flakes and reduce the black pepper.
Q5. Can I make this recipe nut-free?
Yes. The standard recipe contains no nuts. Always check ingredient labels and avoid cross-contamination.
Q6. How long can I store leftovers?
Store in an airtight container in the refrigerator for 3–4 days at 4°C (40°F) or below.
Q7. Can I add vegetables?
Yes. Spinach, mushrooms, broccoli, zucchini, and bell peppers are excellent additions.
Q8. Can I prepare the recipe ahead of time?
Yes. Cook the chicken and pasta separately, refrigerate promptly, and combine when ready to serve.
Q9. What can I serve with this pasta?
Garlic bread, fresh green salad, roasted vegetables, or vegetable soup are excellent accompaniments.
Q10. How can I make the chicken more flavorful?
Marinate for 30 minutes, use freshly minced garlic, and finish with lemon juice and fresh herbs.