# 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 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 fresh basil leaves, chopped (about 1/2 ounce)
15 - 1 teaspoon granulated sugar, optional
16 - Salt and pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain pasta and set aside, reserving 1/2 cup of pasta 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 for 5 to 6 minutes per side until golden brown and thoroughly cooked. Remove chicken, let rest for 5 minutes, then thinly slice.
04 - Reduce skillet heat to medium. Add 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. Continue simmering for 3 to 4 minutes until slightly thickened. Add sugar if desired to balance the acidity. Stir in chopped basil and season with salt and black pepper.
06 - Add cooked pasta directly to the sauce. Toss well to evenly coat, using some reserved pasta water to loosen if needed.
07 - Top the sauced pasta with sliced chicken. Toss gently and heat briefly until warmed through.
08 - Serve immediately, garnishing with extra fresh basil and Parmesan if desired.
