Chicken, tomato, basil, and cream unite in a satisfying Italian-inspired pasta for cozy weeknights.
# 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 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
# Directions:
01 - Fill a large pot with water, add salt generously, and bring to a boil. Add pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in skillet and cook until golden and thoroughly cooked, about 5 to 6 minutes per side. Transfer to a cutting board, let rest 5 minutes, then slice thinly.
04 - In the same skillet, melt unsalted butter over medium heat. 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 grated Parmesan cheese. Simmer 3 to 4 minutes, stirring occasionally, until sauce thickens slightly. If needed, add sugar to balance acidity. Mix in chopped basil. Season sauce with salt and pepper as desired.
06 - Add drained pasta to the sauce, tossing to coat all strands evenly. If sauce appears too thick, incorporate some reserved pasta water until desired consistency is reached.
07 - Top pasta with sliced chicken and toss again briefly. Warm over low heat until heated through. Serve immediately, garnished with additional basil and Parmesan if desired.
