Tender chicken, basil, and tomato cream sauce mingle with pasta for a rich, satisfying Italian-style dinner.
# What You'll Need:
→ 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 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. Add pasta and cook according to package instructions until al dente. Drain pasta and reserve 1/2 cup of pasta cooking water.
02 - Pat chicken breasts dry. Season both sides with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook 5 to 6 minutes per side, or until golden brown and cooked through. Remove from pan, let rest 5 minutes, then slice thinly.
04 - In the same skillet over medium heat, add unsalted butter. Add minced garlic and sauté for 1 minute until aromatic. Pour in crushed tomatoes and chicken broth; simmer 3 to 4 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Continue simmering another 3 to 4 minutes until slightly thickened. If needed, add sugar to balance acidity. Stir in chopped fresh basil. Season with salt and pepper.
06 - Add cooked pasta to the skillet and toss to coat with the sauce. If sauce is too thick, add a small amount of reserved pasta water to reach desired consistency.
07 - Layer sliced chicken on top of the pasta and toss gently to combine. Warm everything together briefly. Serve immediately, garnished with extra basil and grated Parmesan if desired.
