By The heat was thick and the days felt long in the best way. I spent time in the backyard garden with Kayla watching the tomatoes turn red. We named a few of them and talked to them like they were friends. Kayla said the biggest one looked like it was smiling at us. I told her that was because we were taking good care of it.
Monday I tried a new crawfish pasta using cheaper frozen crawfish. It turned out spicy and creamy. Jamal ate three helpings and asked for the recipe for his friends. Kayla kept stealing bites and saying it made her tongue happy.
On Wednesday I helped Mama organize the pantry for summer. We found old pictures from before the flood and looked at them together. She hugged me and said I was her steady one.
Saturday MawMaw Shirley noticed I seemed more confident in the kitchen. She let me lead the entire red beans and rice without watching over my shoulder. When it was done she tasted it and said I was becoming the one who fed the family now.
At night I felt like I was growing in ways I couldn't see yet. Thirteen was teaching me that growth happened in small, steady ways. I wasn't rushing the summer. I was letting the roux deepen slowly.
That Monday crawfish pasta reminded me just how much a creamy, spicy sauce can turn an ordinary night into something everyone talks about at the table—and it got me thinking about the version I come back to again and again when I want that same richness without the hunt for fresh crawfish. This Chicken & Penne with Basil Parmesan Cream Sauce gives me the same feeling: bold, cozy, and the kind of dish that makes people lean in for another bite before they even finish the first one. After a week of growing quietly—in the garden, in the pantry, in MawMaw Shirley’s kitchen—this was the pasta that felt like putting all of that warmth on a plate.
Chicken & Penne with Basil Parmesan Cream Sauce
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup fresh basil leaves, thinly sliced, plus more to garnish
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.
- Season and sear the chicken. Pat chicken pieces dry and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–6 minutes, turning once, until golden and cooked through. Transfer to a plate.
- Build the sauce base. Reduce heat to medium. In the same skillet, add butter and garlic. Cook 1 minute, stirring constantly, until fragrant. Add crushed red pepper flakes and stir for 30 seconds.
- Add the cream and broth. Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer. Cook 4–5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Finish the sauce. Reduce heat to low. Stir in Parmesan cheese until melted and smooth. Add lemon zest and fresh basil. Season to taste with salt and pepper. If sauce is too thick, add reserved pasta water a splash at a time.
- Combine and serve. Return chicken to the skillet and add drained penne. Toss everything together until pasta is well coated and heated through, about 2 minutes. Serve immediately topped with extra Parmesan and fresh basil.
Nutrition (per serving)
Calories: 620 | Protein: 38g | Fat: 28g | Carbs: 54g | Fiber: 3g | Sodium: 540mg