# What You'll Need:
→ Pasta
01 - 12 oz penne pasta
→ Chicken
02 - 1 lb boneless, skinless chicken breasts
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil
→ Sauce
06 - 2 tbsp unsalted butter
07 - 1 medium yellow onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 tsp red pepper flakes (optional)
10 - 1 (14 oz) can crushed tomatoes
11 - 1/2 cup heavy cream
12 - 1/3 cup freshly grated parmesan cheese
13 - 1/2 cup fresh basil leaves, chopped
14 - Salt and pepper, to taste
# Method:
01 - Bring a large pot of salted water to a boil and cook penne pasta until al dente. Drain, reserving 1/2 cup of the pasta water, and set pasta aside.
02 - Pat chicken breasts dry and season evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Remove from skillet and let rest 5 minutes before slicing thinly.
04 - Reduce heat to medium and melt butter in the same skillet. Add chopped onion and sauté 3 to 4 minutes until translucent. Stir in garlic and red pepper flakes and cook 1 minute until fragrant.
05 - Add crushed tomatoes to the skillet and simmer for 5 minutes, stirring occasionally.
06 - Lower heat and stir in heavy cream. Simmer 2 to 3 minutes until sauce slightly thickens.
07 - Add parmesan and half of the chopped basil. Stir until cheese is melted. Season with salt and pepper to taste.
08 - Add sliced chicken and drained pasta to the sauce. Toss gently to combine, adding reserved pasta water as needed to achieve a smooth, silky texture.
09 - Plate immediately and garnish with remaining basil and extra parmesan if desired.
