A delightful pasta dish featuring tender chicken, a spicy tomato sauce, and fresh herbs.
Cook the penne pasta in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened.
Stir occasionally to prevent the onion from burning.
Add minced garlic and red pepper flakes to the skillet. Cook until fragrant.
Lower the heat slightly to avoid burning the garlic.
Push the onion mixture to the side of the skillet and add the chicken pieces. Season with salt and cook until browned on all sides.
Cut the chicken into even pieces for uniform cooking.
Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom.
Let the wine reduce slightly to concentrate the flavor.
Add the diced tomatoes and oregano to the skillet. Simmer until the sauce thickens.
Stir occasionally to prevent sticking.
Stir in the fresh parsley and basil. Adjust seasoning with additional salt if needed.
Add the herbs just before serving to preserve their fresh flavor.
Combine the cooked pasta with the sauce in the skillet. Toss to coat evenly and heat through.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with additional fresh herbs if desired.
Serve with grated Parmesan cheese for extra flavor.
