# Ingredient List:
→ 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 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 - 1/2 ounce fresh basil leaves, chopped
15 - 1 teaspoon granulated sugar, optional
16 - Salt and pepper, to taste
# Directions:
01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
02 - Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes on each side until golden and fully cooked. Remove from skillet, rest for 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium and melt butter. Sauté minced garlic for 1 minute until aromatic. Add crushed tomatoes and chicken broth; simmer for 3 to 4 minutes.
05 - Stir in heavy cream and Parmesan cheese. Continue simmering for an additional 3 to 4 minutes until sauce is slightly thickened. If overly acidic, add sugar. Fold in chopped fresh basil and season with additional salt and pepper as needed.
06 - Add the cooked pasta to the skillet with sauce. Toss to coat thoroughly. If the sauce is too thick, add a bit of reserved pasta water to loosen.
07 - Place sliced chicken atop the pasta and toss gently to combine. Warm everything together briefly over low heat until heated through.
08 - Serve immediately, garnishing with additional chopped basil and grated Parmesan cheese if desired.
