# 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 - 14 oz crushed tomatoes (canned)
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 Steps:
01 - Boil penne pasta in salted water until al dente, then drain, reserving 1/2 cup of pasta cooking water.
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. Cook chicken 5 to 6 minutes per side until golden and fully cooked. Remove from skillet and rest for 5 minutes before slicing thinly.
04 - Reduce heat to medium. Melt butter in the same skillet, then add chopped onion and sauté 3 to 4 minutes until translucent. Add garlic and red pepper flakes; cook 1 minute until fragrant.
05 - Pour in crushed tomatoes and simmer gently for 5 minutes.
06 - Reduce heat and stir in heavy cream, simmering for 2 to 3 minutes until slightly thickened.
07 - Add parmesan cheese and half the chopped basil, stirring until cheese melts. Adjust seasoning with salt and pepper.
08 - Return sliced chicken and drained pasta to the skillet. Toss to coat in sauce, adding reserved pasta water as needed for a smooth texture.
09 - Plate immediately and garnish with remaining basil and extra parmesan if desired.
