# Components:
→ Pasta
01 - 12 ounces penne or fettuccine pasta
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 ounces 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 ounce)
15 - 1 teaspoon sugar (optional, to balance acidity)
16 - Salt and pepper, to taste
# Directions:
01 - Fill a large pot with water and add a generous amount of salt. Bring to a boil and add pasta. Cook until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water, and set pasta aside.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning.
03 - In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook 5–6 minutes per side until browned and cooked through. Remove from heat, let rest for 5 minutes, then slice thinly.
04 - In the same skillet over medium heat, melt unsalted butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in crushed tomatoes and chicken broth; simmer for 3–4 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer for an additional 3–4 minutes, allowing the sauce to slightly thicken. Add sugar if necessary to balance acidity. Stir in chopped fresh basil, then season to taste with salt and pepper.
06 - Add cooked pasta to the sauce, tossing thoroughly to ensure pasta is evenly coated. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
07 - Top the pasta and sauce with sliced chicken and toss again to distribute. Briefly heat until everything is warmed through. Serve immediately, garnished with additional basil and Parmesan as preferred.
