There's something deeply satisfying about watching chicken sizzle on the grill while your house fills with the aroma of simmering marinara sauce. This kosher chicken marinara pasta brings together two cooking techniques that I've come to rely on when I want dinner to feel special without spending hours in the kitchen. I started making this dish years ago when my neighbor shared her Italian grandmother's marinara recipe. Of course, I had to adapt it to keep kosher, which meant no parmesan stirred into the sauce. What I discovered is that the chicken itself becomes the star when you're not competing with dairy. The char from grilling adds a smoky depth that you just can't get from pan-seared chicken. The key to getting this right is timing your components so everything comes together hot. I start the marinara first since it improves with a longer simmer. While that's bubbling away, I get the chicken on the grill. The pasta water goes on just as I flip the chicken, which gives me perfectly al dente penne right when the meat finishes resting. This works beautifully for Shabbat dinner when you want something hearty but not too heavy. I often serve it with a simple green salad and some crusty bread for sopping up that extra sauce. The leftovers reheat surprisingly well, though you might need to add a splash of chicken broth to loosen the sauce.