# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 12 ounces penne or fettuccine pasta
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 ounces canned crushed tomatoes
06 - 3.5 ounces sun-dried tomatoes (packed in oil), drained and sliced
07 - 1 handful fresh basil leaves, torn or chopped
→ Dairy
08 - 3/4 cup plus 1 tablespoon heavy cream
09 - 1/2 cup freshly grated Parmesan cheese
→ Pantry & Seasoning
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5 to 6 minutes until golden and cooked through. Remove from skillet and set aside.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté onion for 3 to 4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, sun-dried tomatoes, dried oregano, and chili flakes if using. Let simmer for 5 minutes.
05 - Reduce heat to low and stir in heavy cream and Parmesan cheese until sauce is smooth and creamy. If sauce is too thick, add reserved pasta water to loosen consistency.
06 - Return cooked chicken and drained pasta to the skillet. Toss to thoroughly coat with the sauce.
07 - Stir in fresh basil, adjust salt and pepper to taste, and warm through for 1 to 2 minutes.
08 - Plate immediately, garnished with additional basil leaves and Parmesan if desired.
