# What You 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 - 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 black pepper, to taste
# How-To:
01 - Cook penne pasta in a large pot of salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
02 - Season chicken breasts with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts 5 to 6 minutes per side until golden and fully cooked. Remove from skillet and rest 5 minutes, then slice thinly.
04 - Reduce heat to medium. Add butter and chopped onion to the skillet; sauté 3 to 4 minutes until translucent. Add garlic and red pepper flakes; cook 1 minute until fragrant.
05 - Add crushed tomatoes and simmer for 5 minutes.
06 - Lower heat and stir in heavy cream. Simmer 2 to 3 minutes until slightly thickened.
07 - Add parmesan cheese and half of the chopped basil, stirring until the cheese melts. 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 silky texture.
09 - Plate immediately and garnish with remaining basil and additional parmesan if desired.
