# 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 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 (about 1/3 cup) fresh basil leaves, chopped
15 - 1 teaspoon sugar, optional
16 - Salt and ground black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
02 - Pat chicken breasts dry with paper towels. Evenly 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 until golden and fully cooked, about 5 to 6 minutes per side. Remove chicken from skillet and let rest for 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium. Melt butter and sauté minced garlic until fragrant, 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, or until sauce thickens slightly. If the sauce is too acidic, add sugar to balance flavor. Stir in chopped basil, and season with salt and black pepper.
06 - Add cooked pasta to the sauce, tossing until well coated. If the sauce appears thick, incorporate a portion of the reserved pasta water as needed.
07 - Top with sliced chicken and gently toss in the skillet. Cook briefly until everything is evenly heated. Serve immediately, garnished with additional basil and Parmesan cheese if desired.
