Prep the chicken: slice each chicken breast horizontally (butterfly) and if pieces are thicker than 1.5 cm, place between plastic wrap and gently pound to an even 1–1.2 cm thickness. Why: even thickness ensures the chicken cooks through evenly on the grill and gives an even, quick char without drying.

Make the lemon‑herb marinade: in a bowl combine 2 tablespoons olive oil, juice and zest of 1 lemon (reserve the other half lemon’s juice/zest for finishing), 2 minced garlic cloves, 2 tablespoons chopped parsley, 2 tablespoons chopped basil, 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper. Add the chicken and turn to coat; let sit 15–30 minutes at room temperature or up to 2 hours in the fridge. Why: the lemon brightens and, in short contact, tenderizes the chicken; the oil carries herb aromatics into the meat.

Bring a large pot of water to a rolling boil, salt it generously (about 1 tablespoon salt per 4–5 liters). Add the dry penne and cook until just shy of al dente (about 1–2 minutes less than package directions). Why: undercooking the pasta slightly gives you time to finish it in the sauce so it absorbs flavor and finishes perfectly al dente.

While the pasta cooks, heat a large heavy skillet (or cast‑iron) over medium‑high heat. Add 1 tablespoon olive oil. Add the halved cherry tomatoes (if large, halve; if small, leave whole) and 1 minced garlic clove. Let them blister without stirring for 2 minutes, then toss and cook another 1–2 minutes until skins wrinkle and juices begin to release. Season lightly with salt and pepper. Why: high heat blistering concentrates tomato sweetness and creates smoky charred notes that contrast the sundried tomatoes' concentrated umami.

Sear the chicken: preheat a grill pan or outdoor grill to high (or use the same hot heavy skillet, wiped dry). Brush the grates or pan with a little oil. Remove chicken from the marinade (shake off excess) and grill 3–4 minutes per side until deeply golden with some char and internal temperature reaches 74°C (165°F). Let rest 5 minutes before slicing. Why: high heat creates the Maillard crust that gives flavor and texture; resting lets juices redistribute so the chicken stays moist.

Drain the pasta, reserving ½–1 cup (120–240 ml) of the cooking water. Return the pasta to the pot or to the skillet with the blistered tomatoes. Add the chopped sundried tomatoes and the remaining 2 tablespoons olive oil, the minced 1 garlic clove, the remaining chopped herbs (2 tbsp parsley + 2 tbsp basil), juice and zest of the remaining lemon, and 3 tablespoons grated Parmesan. Toss vigorously, adding splashes of reserved pasta water a little at a time until the sauce coats the pasta and develops a silky sheen. Why: reserved pasta water contains starch that binds the oil, tomatoes and cheese into a glossy emulsion that clings to the penne.

Adjust seasoning: taste and add salt, pepper and a pinch of crushed red pepper (if using) as needed. If you want a richer finish, stir in 1 tablespoon unsalted butter at the end to add silkiness. Why: final seasoning balances acidity and salt; butter smooths the sauce and carries flavor.

Slice the rested chicken on the bias into 1 cm strips. Plate: mound a generous portion of penne in the center of each plate, arrange chicken slices on top, spoon extra blistered tomatoes and cooking juices over the chicken, and finish with the remaining 1 tablespoon grated Parmesan and a scattering of fresh herbs. Finish with a light grind of black pepper and a thin drizzle of high‑quality olive oil and a couple lemon zest curls for aroma. Why: plating warm pasta first prevents the chicken from cooling, and the finishing oil and zest add an aromatic lift.

Serve immediately with extra Parmesan on the side. Why: this dish is best served hot so the sauce is silky and the chicken retains its juiciness.