# 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 - 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 black pepper, to taste
# How to Make It:
01 - Boil penne in salted water until al dente. Drain, reserving 1/2 cup cooking water, then set pasta aside.
02 - Season chicken breasts 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 cooked through. Rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and onion; sauté 3 to 4 minutes until translucent. Stir in garlic and red pepper flakes; cook 1 minute until fragrant.
05 - Add crushed tomatoes and simmer for 5 minutes.
06 - Lower heat, pour in heavy cream, and stir to combine. Simmer 2 to 3 minutes until slightly thickened.
07 - Stir in parmesan and half the basil until cheese melts. Season sauce with salt and black pepper to taste.
08 - Add sliced chicken and drained pasta to sauce. Toss to coat, adding reserved pasta water as needed for a smooth consistency.
09 - Garnish with remaining basil and extra parmesan, then serve immediately.
