Chicken, pasta, and basil in a silky tomato cream sauce for comforting, flavorful Italian enjoyment.
# 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 kosher salt
05 - 1/2 teaspoon freshly ground 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 granulated sugar (optional)
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of cooking water, and set aside.
02 - Pat chicken breasts dry. Season both sides evenly with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through, about 5 to 6 minutes per side. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium. Melt butter and sauté minced garlic for 1 minute until fragrant. Add crushed tomatoes and chicken broth; simmer for 3 to 4 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer for another 3 to 4 minutes until slightly thickened. If desired, add sugar to balance acidity. Stir in chopped basil, then season with salt and pepper to taste.
06 - Add cooked pasta into the skillet, tossing thoroughly to coat. If needed, add some reserved pasta water to loosen the sauce to desired consistency.
07 - Top the pasta with sliced chicken and gently toss again. Warm everything together for 1 to 2 minutes until heated through.
08 - Serve immediately, garnished with extra chopped basil and more Parmesan cheese as desired.
