# 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 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 - Boil penne pasta in a large pot of salted water until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Season chicken breasts 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 for 5 minutes, then slice thinly.
04 - Lower heat to medium. In the same skillet, melt butter and add chopped onion. Sauté 3 to 4 minutes until translucent. Add garlic and red pepper flakes; cook 1 minute until fragrant.
05 - Add crushed tomatoes to the skillet and simmer for 5 minutes.
06 - Reduce heat and stir in heavy cream, simmering 2 to 3 minutes until sauce slightly thickens.
07 - Stir in parmesan cheese and half of the chopped basil leaves until cheese melts. Season the sauce with salt and pepper to taste.
08 - Add sliced chicken and drained pasta to the sauce. Toss to coat evenly, adding reserved pasta water as needed for a smooth texture.
09 - Plate immediately, garnishing with remaining basil and extra parmesan if preferred.
