# Components:
→ Pasta
01 - 12 ounces penne or fettuccine
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 handful fresh basil leaves, chopped (about 1/2 ounce)
15 - 1 teaspoon sugar (optional)
16 - Salt and pepper, to taste
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of cooking 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 chicken breasts and cook for 5 to 6 minutes per side, until golden and cooked through. Transfer to a cutting board, rest 5 minutes, then slice thinly.
04 - Reduce heat to medium. Add butter to the same skillet and sauté minced garlic until fragrant, about 1 minute. Pour in crushed tomatoes and chicken broth, simmer for 3 to 4 minutes.
05 - Stir in heavy cream and Parmesan cheese. Simmer for another 3 to 4 minutes until slightly thickened. Add sugar if needed to balance acidity. Fold in fresh basil. Season with salt and pepper as needed.
06 - Add cooked pasta to the sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water incrementally.
07 - Top with sliced chicken and toss to integrate. Heat through briefly until all components are hot.
08 - Serve immediately, garnished with additional basil and Parmesan if desired.
