Tender chicken, creamy tomato basil sauce, and pasta come together for a rich, satisfying Italian-style dinner.
# Components:
→ Pasta
01 - 12 oz penne or fettuccine
02 - Salt, for boiling water
→ Chicken
03 - 2 large boneless, skinless chicken breasts
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon Italian seasoning
07 - 1 tablespoon olive oil
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 3 garlic cloves, minced
10 - 14 oz canned crushed tomatoes
11 - 2/3 cup heavy cream
12 - 1/4 cup chicken broth
13 - 1/2 cup grated Parmesan cheese
14 - 1 handful fresh basil leaves, chopped (about 1/2 oz)
15 - 1 teaspoon sugar, optional
16 - Salt and black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the cooking water.
02 - Pat chicken breasts dry, then season both sides with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden and fully cooked, about 5 to 6 minutes per side. Transfer to a plate, rest 5 minutes, and slice thinly.
04 - In the same skillet, reduce heat to medium and add butter. Sauté minced garlic until fragrant, about 1 minute. Stir in crushed tomatoes and chicken broth, then simmer for 3 to 4 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer an additional 3 to 4 minutes until the sauce thickens slightly. Add sugar if needed to balance acidity. Fold in chopped basil and season with salt and black pepper to taste.
06 - Add the cooked pasta to the skillet, tossing to fully coat in sauce. If the sauce is too thick, add some reserved pasta water to achieve desired consistency.
07 - Layer sliced chicken over the pasta and toss gently to combine. Warm through briefly until everything is heated.
08 - Plate immediately, garnishing with extra fresh basil and Parmesan cheese if desired.
