Ingredients:

  • 1 lb (454g) Penne Rigate
  • 4 quarts (3.8L) Water
  • 2 tbsp (30g) Sea salt
  • 1.5 lbs (680g) Chicken breast, sliced into 1-inch strips
  • 2 tbsp (30ml) Extra virgin olive oil
  • 4 cloves Garlic, minced
  • 1.5 cups (355ml) Heavy cream
  • 1 cup (90g) Freshly grated Parmesan cheese
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (1g) Red pepper flakes
  • Fresh parsley, chopped for garnish
  • Salt and black pepper to taste

Instructions:

  1. Boil the water. Fill your pot with 4 quarts of water and add 2 tbsp of sea salt.
  2. Drop the 1 lb of pasta into the boiling water and cook for 8-9 minutes. Cook until slightly firm (al dente).
  3. While the water boils, heat 2 tbsp olive oil in the skillet over medium high heat. Add the 1.5 lbs of chicken strips. Cook until golden brown on all sides.
  4. Lower the heat to medium. Add the 4 cloves of minced garlic and 1/2 tsp red pepper flakes.
  5. Pour in 1.5 cups of heavy cream and add 1 tsp dried oregano. Bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
  6. Slowly whisk in the 1 cup of grated Parmesan. Stir constantly until the sauce is smooth and velvety.
  7. Before draining the pasta, scoop out about 1/2 cup of the starchy cooking water. This is crucial for the final texture.
  8. Toss the drained penne into the skillet with the chicken and sauce. Add a splash of the reserved pasta water.
  9. Use your tongs to coat every noodle. Cook for 1-2 minutes until the sauce clings to the pasta.
  10. Sprinkle with fresh parsley and extra black pepper. Serve immediately while the sauce is at its peak silkiness.