Heat olive oil in a large pot over medium-high heat until it shimmers slightly. This takes roughly 90 seconds and signals the pan is ready to sear chicken properly instead of steaming it.

Add chicken strips and cook until the edges turn golden and opaque, approximately 4-5 minutes, stirring occasionally so pieces cook evenly. I used to skip this searing step and regretted the bland result every time—the Maillard reaction here is non-negotiable for depth.

Push chicken to the sides, then add diced onion and minced garlic to the center of the pot where the heat is most intense. Cook for 2 minutes until fragrant because this builds your flavor base before anything else hits the pot.

Stir in red bell pepper and add the penne, dried oregano, and red pepper flakes to the pot, coating everything with the oil and aromatics for roughly 1 minute. This toasting step makes the pasta slightly nutty and prevents it from tasting one-dimensional.

Pour in the chicken broth and bring everything to a rolling boil over high heat. Stir occasionally and let it boil for 12-15 minutes until the pasta reaches your preferred tenderness and absorbs most of the liquid—this is where the magic happens because the pasta becomes your sauce.

Add frozen peas and halved cherry tomatoes during the final 2 minutes of cooking so they stay slightly firm instead of dissolving into mush. I honestly prefer this moment because watching vegetables brighten the pot feels like the dish is coming together right before your eyes.

Remove from heat and stir in mozzarella cheese until it melts completely, about 1 minute. Taste and adjust seasoning with additional salt and pepper because everyone's broth varies slightly in sodium.

Divide into bowls and top each serving with fresh chopped basil and grated Parmesan cheese for brightness and sharpness against the creamy pasta elements.