Grilled Chicken & Tomato Garlic-Herb Penne

 Ingredients — 4 servings

Chicken

• 500 g (1.1 lb) boneless, skinless chicken breast

• 1½ tbsp olive oil

• 1 tsp Italian seasoning

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp lemon juice

Pasta & vegetables

• 340 g (12 oz) penne pasta

• 250 g (9 oz) cherry tomatoes, halved

• ½ medium red onion, thinly sliced

• 3 garlic cloves, finely minced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh basil, chopped

• ¼ tsp red pepper flakes, optional

Sauce

• 3 tbsp extra-virgin olive oil

• 2 tbsp butter

• ½ cup (120 ml) reserved pasta water

• 2 tbsp grated Parmesan, optional

• 1 tbsp lemon juice

• ½ tsp Italian seasoning

• Salt and black pepper, to taste

 Detailed Method

1. Marinate the chicken

Slice chicken breasts into strips.

Combine olive oil, Italian seasoning, paprika, garlic powder, onion powder, salt, pepper and lemon juice. Toss the chicken thoroughly in the mixture.

Let it sit for 15–30 minutes.

2. Cook the pasta

Bring a large pot of well-salted water to a boil.

Cook the penne according to the package directions until al dente.

Before draining, reserve about ½–1 cup of pasta water.

Drain the pasta and set aside.

3. Grill the chicken

Heat a large skillet or grill pan over medium-high heat.

Add a little oil and place the chicken strips in a single layer.

Cook for approximately 3–5 minutes per side, depending on thickness, until browned and cooked through.

The chicken should reach 165°F / 74°C internally.

Remove and rest for 5 minutes, then slice into bite-size pieces if necessary.

4. Cook the vegetables

Using the same skillet, add 2 tbsp olive oil and the butter.

Add the red onion and cook for about 2 minutes.

Add the cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.

Add minced garlic and red pepper flakes. Cook for another 30–60 seconds.

5. Make the sauce

Add the cooked penne to the skillet.

Pour in about ½ cup reserved pasta water, then add lemon juice and Italian seasoning.

Toss everything over medium heat for 1–2 minutes. The pasta water combines with the olive oil and butter to create a light, glossy sauce.

Add Parmesan if using.

6. Add chicken & herbs

Fold in the grilled chicken.

Add chopped parsley and basil. Toss gently so the chicken remains on top and the tomatoes don’t completely break apart.

Taste and adjust with salt, pepper and lemon juice.

7. Serve

Transfer to bowls and garnish with:

• Fresh parsley

• Fresh basil

• Parmesan

• A drizzle of extra-virgin olive oil

• Freshly cracked black pepper

Serve immediately.

 Approximate Nutrition

Per serving — 4 servings, without optional Parmesan:

Actual nutrition will vary with the chicken size, amount of oil, pasta brand and salt used.

 Nut information

This recipe is naturally nut-free as written.

• Peanuts: None

• Tree nuts: None

• Sesame: None

• Dairy: Parmesan and butter contain dairy

• Gluten: Penne contains gluten unless you use gluten-free pasta

• Egg: Usually no egg in the ingredients, but check the pasta label if you have an allergy

For a dairy-free version, replace butter with additional olive oil and omit Parmesan.

Allergy note: If this is for someone with a serious allergy, check packaged ingredients and avoid cross-contact during preparation.