Ingredients:

  • 1 lb whole wheat penne or fusilli
  • 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh basil leaves, chiffonade
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add chicken chunks in a single layer and sear until a mahogany-colored crust forms on both sides (about 3-4 minutes per side). Remove chicken from the pan and set aside.
  2. Lower the skillet heat to medium and melt the butter. Add minced garlic and sauté until fragrant and translucent, approximately 1 minute.
  3. Stir in the tomato paste and dried oregano, cooking for 2 minutes until the paste turns a deep brick red.
  4. Boil the whole wheat pasta in salted water, removing it from the heat two minutes before the package's al dente instructions.
  5. Whisk the reserved pasta water, heavy cream, and Parmesan cheese into the tomato-garlic base, simmering until a cohesive emulsion forms.
  6. Toss the undercooked pasta and seared chicken into the sauce, stirring over medium heat until the pasta is fully cooked and coated in the sauce.
  7. Remove from heat and stir in the fresh basil, chopped parsley, and lemon juice before serving.