Chicken Arrabiata is nice, and easy. Finely chop onion, add some garlic if you like and soften in some butter or olive oil. Add some herbs and chopped chilli, or chilli powder if you don't have any. (You can substitute the chilli with red pepper if you don't like spicy food or just omit it altogether). Chop up chicken breasts and add to the pan, and just fry it all up until the chicken pieces are cooked through. Then add tinned tomatoes and simmer for 10-20 minutes, stirring occasionally and adding any seasoning as necessary. I can never remember how many tomatoes I add, just put in a little at a time until it looks right.
Meanwhile cook pasta (penne is "correct" but it doesn't really matter) and then when the pasta is cooked, mix with the sauce in one saucepan, and serve.
It's best made with fresh pasta or made the day before, chilled and reheated, but it's nice made fresh as well.
Or we used to make a pasta bake with chicken tonight sauces. Cook chicken, onions, peppers, mushrooms, whatever you have really, cook pasta, stick all together in a big bowl or pan, add sauce, mix, place in oven proof dish and bake. You can top with cheese or breadcrumbs if you don't like crunchy bits of pasta poking out the top.