Roasted Red Pepper Chicken Penne with Spinach and Feta

Make it

Instructions

1. 01

   Set up the pasta water and season the chicken

   Set a large pot over high heat with 12 cups water and 1 1/2 tsp kosher salt; cover and bring it to a full boil. Meanwhile, pat 1 1/4 lb boneless, skinless chicken breast dry with paper towels and cut it into 1-inch pieces. Season the chicken evenly with 1/2 tsp black pepper and 1/2 tsp of the measured salt; reserve the remaining 1 tsp salt for the boiling water. | Why: Dry, evenly cut chicken browns more reliably, while salting the water seasons the pasta from within.

2. 02

   Sear the chicken

   Heat a large, deep skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil, then add the seasoned chicken in a single layer. Cook for 3 to 4 minutes without moving it, then turn and cook for 3 to 4 minutes more, until browned and the thickest pieces reach 165°F on an instant-read thermometer. Transfer the chicken and any juices to a clean plate; keep the skillet off the heat. | Why: Searing builds savory browned flavor, and removing fully cooked chicken now keeps it juicy while the sauce comes together.

3. 03

   Boil the penne

   When the water reaches a vigorous boil, stir in the remaining 1 tsp salt and 12 oz penne pasta. Cook, stirring occasionally, until the penne is just al dente, about 9 to 11 minutes or 1 minute less than the package direction. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta well; do not rinse it. | Why: Slightly firm pasta finishes perfectly in the sauce, and its starchy water helps the sauce cling.

4. 04

   Blend the roasted pepper sauce

   While the pasta cooks, drain 12 oz jarred roasted red peppers thoroughly. Peel 2 garlic cloves. In a blender, combine the drained peppers, garlic, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tbsp red wine vinegar, and 1/2 cup low-sodium chicken broth. Blend for 45 to 60 seconds, stopping once to scrape down the sides, until completely smooth and bright red. | Why: Blending the peppers with garlic and concentrated seasonings creates a fast, velvety sauce without cream.

5. 05

   Finish, rest, and serve

   Return the skillet to medium heat and pour in the blended sauce. Bring it to a gentle simmer and cook for 3 minutes, stirring often, until it slightly darkens and smells sweet and smoky. Add the drained penne, cooked chicken with its juices, and 3 oz baby spinach. Toss for 1 to 2 minutes, adding reserved pasta water a splash at a time if needed, until the spinach wilts and the sauce glossily coats the pasta. Taste and season with 1/4 tsp crushed red pepper flakes if you want gentle heat. Turn off the heat, fold in 1/2 cup crumbled feta cheese, and rest for 2 minutes. Divide among four warm bowls and serve immediately. | Why: Finishing the pasta in the sauce unifies the flavors, while resting briefly lets the sauce settle and the feta soften without disappearing.