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Preheat the oven to 400°F (205°C). Bring a large pot of water to a boil, add 1 tsp salt, and cook the penne for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still firm at the center. Reserve 1/2 cup of the pasta water, then drain and set aside.
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until the undersides are golden, then stir and cook for another 2 minutes until the pieces are opaque throughout with no pink at the center and reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
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