Start here because this step requires zero cooking and it needs time to sit. Combine your halved tomatoes, torn basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper in a medium bowl. Stir gently and set it aside for at least 10 minutes while you handle the hot components. This resting time allows the tomato juices to release and all those flavors to marry together beautifully. Your topping will taste infinitely better than if you rushed it.

Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat. Add 2 tablespoons of kosher salt—yes, that seems like a lot, but this is literally your only opportunity to season the pasta itself. The water should taste like the sea. This step takes about 12-15 minutes, so while you're waiting, prep your chicken pieces and shallots. Multitasking saves you serious time.

Once the water reaches a rolling boil, add all your penne and stir immediately to prevent sticking. Cook according to package directions, but taste it starting one minute before the package recommends. You want it al dente—tender but with just a slight firmness when you bite it. Overcooked pasta becomes mushy as it sits throughout the week. Drain it and set it aside in a large mixing bowl. Don't rinse it; the starch helps your sauce cling beautifully.

While your pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat until it shimmers. Pat your chicken pieces dry with paper towels—this step is crucial for achieving that golden crust. Season generously with salt and pepper. Working in a single layer (don't crowd the pan), cook the chicken for 5-7 minutes, stirring occasionally, until the pieces are cooked through and golden on the outside. You'll know it's done when there's no pink inside and a meat thermometer reads 165°F. Remove the chicken to a clean plate and set aside. Don't wash the skillet—those golden bits are liquid gold for your sauce.

In the same skillet, melt 3 tablespoons of butter over medium heat. Add your diced shallots and cook for about 90 seconds, stirring occasionally, until they soften slightly and become fragrant. Add your 10 minced garlic cloves and cook for another 30 seconds—just enough to wake up those aromatics without letting them brown. Sprinkle 3 tablespoons of flour over the mixture and stir constantly for 2 minutes. This creates a roux, the base that will thicken your cream sauce. You're not looking for browning here; you want a pale, paste-like consistency.

Here's where patience matters. Slowly pour in your 2 cups of chicken broth while whisking constantly to prevent lumps from forming. The continuous whisking breaks down any flour clumps and creates a silky sauce. Once the broth is fully incorporated and the sauce begins to thicken slightly (about 3-4 minutes), pour in your ½ cup of white wine. Reduce the heat to low and simmer gently for 3-5 minutes while the sauce continues to thicken and the wine mellows. You're building layers of flavor here, not rushing to the finish line.

Return your cooked chicken to the skillet and stir gently to coat it with the sauce. Pour in your 2 cups of heavy cream, add 1 teaspoon of Italian seasoning and ½ teaspoon of crushed red pepper, and stir until everything is combined. Bring the entire mixture to a gentle simmer over medium-low heat—you want tiny bubbles breaking the surface, not an aggressive boil. Let it simmer for 2-3 minutes so the flavors marry. Remove from heat and stir in your 2 cups of freshly grated Parmesan cheese until it's fully melted and incorporated.

Pour your creamy chicken sauce over the cooked pasta in your large mixing bowl and stir gently until every piece of pasta is coated. Taste it and adjust your seasoning with salt and pepper as needed. The Parmesan adds saltiness, so go easy; you can always add more, but you can't take it out. This is your complete base for the entire week. It should taste rich, creamy, and perfectly seasoned—like something you'd pay for at a nice restaurant.