# Ingredient List:
→ 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 can (14 oz) 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente. Drain, reserving 1/2 cup of pasta water. Set pasta aside.
02 - Pat chicken dry and season both sides evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Melt butter, add chopped onion and sauté 3 to 4 minutes until translucent. Add garlic and red pepper flakes, cooking 1 minute until fragrant.
05 - Stir in crushed tomatoes and simmer gently for 5 minutes.
06 - Lower heat and stir in heavy cream. Simmer for 2 to 3 minutes until sauce thickens slightly.
07 - Mix in parmesan cheese and half of the chopped basil until cheese melts. Season sauce with salt and pepper to taste.
08 - Add sliced chicken and drained pasta to the sauce. Toss gently to coat, adding reserved pasta water as needed to achieve a smooth, silky texture.
09 - Plate immediately, garnishing with remaining basil and extra parmesan if desired.
