# 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 (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
# Directions:
01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente. Drain, reserving 1/2 cup pasta water, then set pasta aside.
02 - Pat chicken breasts dry and season both sides with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side until golden brown and internal temperature reaches 75°C (165°F). Remove and rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and chopped onion. Sauté 3 to 4 minutes until onion is translucent. Add garlic and red pepper flakes; cook 1 minute until fragrant.
05 - Stir in crushed tomatoes and simmer for 5 minutes to meld flavors.
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 melts. Season with salt and pepper to taste.
08 - Add sliced chicken and cooked pasta to the sauce. Toss gently to coat evenly, adding reserved pasta water as needed for a silky texture.
09 - Plate immediately and garnish with remaining basil and additional parmesan if desired.
