Ingredients
Method
- Bring a large pot of salted water to a boil for the pasta. Season chicken thighs with about ¾ teaspoon each of salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs in a single layer (cook in batches if your pan is small). Sear undisturbed for 4-5 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes. Remove to a plate; they don't need to be fully cooked through at this stage.
- Reduce heat to medium. Add onion to the same skillet with any accumulated juices. Cook 6-7 minutes until softened and lightly golden. Add garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant but not browned.
- Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly. Stir in chicken broth, diced tomatoes, and oregano. Bring back to a gentle bubble.
- Return chicken thighs to the skillet, nestling them into the sauce. Cover and cook for about 10-12 minutes until internal temperature reaches 165°F (74°C) at the thickest part. Remove chicken again and set aside to rest for 3-4 minutes before slicing or chopping into bite-sized pieces.
- While the chicken rests, cook penne in boiling water according to package directions for al dente — usually about 9-10 minutes, but start tasting a minute early. Reserve ½ cup of pasta water, then drain.
- Pour drained penne into the skillet with the sauce. Toss well, adding more pasta water a splash at a time if the mixture looks dry. Return chicken pieces to the pan and stir gently. Remove from heat.
- Stir in butter until melted and glossy. Tear fresh basil over the top and give everything one final toss. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, with extra lemon wedges on the side if desired.
Nutrition
Notes
Prep tips: I often dice the onion and mince the garlic while the water comes to a boil so everything is ready when it's needed. If you're meal-prepping, cook the chicken in advance — it reheats beautifully in the sauce.
Substitutions: Chicken breasts work if you reduce the simmering time by about 3 minutes (they cook faster and can dry out). For dairy-free, skip the butter. Swap white wine for extra broth or apple cider vinegar with a pinch of sugar. Any short pasta — rotini, fusilli, rigatoni — works just as well.
Storage: Leftovers keep in an airtight container in the fridge for up to 4 days, or freeze (without the basil) for about 3 months. Thaw overnight and reheat gently with a splash of broth or water. The sauce thickens when cold, so you'll need extra liquid on reheating.
Serving suggestions: A simple green salad with vinaigrette balances the richness nicely. Grated Parmesan or Pecorino Romano adds another layer if you're feeling indulgent. This also tastes great over rice or mashed potatoes for a heartier meal.