# 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 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, to balance acidity)
16 - Salt and pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the 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. Place chicken breasts in the skillet and cook until golden brown and fully cooked, about 5 to 6 minutes per side. Remove from skillet and allow to rest for 5 minutes before slicing thinly.
04 - Using the same skillet over medium heat, add unsalted butter. Sauté minced garlic until fragrant, approximately 1 minute. Pour in crushed tomatoes and chicken broth. Simmer for 3 to 4 minutes.
05 - Stir in heavy cream and Parmesan cheese. Simmer for another 3 to 4 minutes until the sauce slightly thickens. Add sugar if the sauce needs balancing. Stir in chopped fresh basil. Adjust seasoning with salt and pepper.
06 - Add the cooked pasta to the sauce in the skillet, tossing thoroughly to coat. If the sauce is too thick, incorporate some reserved pasta water to reach desired consistency.
07 - Place sliced chicken over the sauced pasta and gently toss to combine. Warm briefly until all elements are heated through.
08 - Serve immediately, garnished with additional fresh basil and grated Parmesan cheese if desired.
