# What You 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook penne or fettuccine according to package instructions until al dente. Drain and set aside; reserve 1/2 cup of pasta water.
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 until golden and thoroughly cooked, about 5 to 6 minutes per side. Set aside to rest 5 minutes, then thinly slice.
04 - In the same skillet over medium heat, add unsalted butter. Sauté minced garlic until aromatic, about 1 minute. Add crushed tomatoes and chicken broth; simmer for 3 to 4 minutes.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer for an additional 3 to 4 minutes, allowing the sauce to slightly thicken. Add sugar if needed to balance acidity, then incorporate chopped fresh basil. Adjust seasoning with salt and pepper.
06 - Add cooked pasta to the sauce, tossing to evenly coat. If the mixture is too thick, add some reserved pasta water as needed.
07 - Return sliced chicken to the pan, tossing with pasta and sauce until everything is warmed through.
08 - Serve at once, garnished with extra basil leaves and Parmesan cheese if desired.
