Juicy pan-seared chicken breast tossed with penne pasta and vibrant spring vegetables in a light lemon-garlic white wine sauce. Fresh basil and Parmigiano-Reggiano finish this classic Italian-inspired weeknight dinner.
Cook penne in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Season chicken with salt, pepper, and half the lemon zest. Sear in 2 tablespoons olive oil over medium-high heat, 4-5 minutes per side until golden and cooked through. Rest for 5 minutes, then slice.
In the same pan, add remaining olive oil and butter. Sauté asparagus and zucchini for 3 minutes. Add garlic and red pepper flakes, cook 30 seconds until fragrant.
Deglaze with white wine, scraping up any browned bits. Let reduce by half, about 2 minutes.
Add cherry tomatoes, peas, lemon juice, and remaining lemon zest. Cook 2 minutes until tomatoes just start to soften.
Toss in the drained pasta and sliced chicken. Add pasta water a few tablespoons at a time to create a silky sauce that coats the pasta.
Remove from heat. Fold in Parmigiano-Reggiano, basil, and parsley. Adjust seasoning. Serve in warm bowls with extra cheese on top.