Tender chicken, tomato-basil cream sauce, and pasta combine for a rich, comforting Italian dinner.
# Ingredients:
→ Pasta
01 - 12 oz 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 oz 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 oz)
15 - 1 teaspoon sugar, optional
16 - Salt and pepper, to taste
# Instructions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set pasta 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. Cook chicken breasts for 5 to 6 minutes per side until golden brown and cooked through. 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 until fragrant, about 1 minute.
05 - Add crushed tomatoes and chicken broth to the skillet. Simmer for 3 to 4 minutes, stirring occasionally.
06 - Stir in heavy cream and grated Parmesan cheese. Simmer another 3 to 4 minutes until sauce is slightly thickened. Add sugar if desired to balance acidity, then stir in chopped basil. Season with salt and pepper.
07 - Add cooked pasta to the sauce and toss to evenly coat. Adjust sauce consistency with reserved pasta water if needed. Top with sliced chicken and toss again to combine. Briefly heat until warmed through.
08 - Serve immediately, garnished with extra basil and Parmesan cheese if desired.
