# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 12 oz penne or fettuccine pasta
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 oz canned crushed tomatoes
06 - 3.5 oz 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 tbsp heavy cream
09 - 1/2 cup freshly grated Parmesan cheese
→ Pantry & Seasoning
10 - 2 tbsp olive oil
11 - 1/2 tsp dried oregano
12 - 1/2 tsp chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup 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; cook 5-6 minutes until golden and cooked through. Remove and set aside.
03 - Add remaining 1 tablespoon olive oil to skillet. Sauté onion 3-4 minutes until translucent; add garlic and cook 1 minute until fragrant.
04 - Stir in crushed tomatoes, sun-dried tomatoes, dried oregano, and chili flakes if using. Simmer 5 minutes.
05 - Reduce heat to low. Stir in heavy cream and Parmesan until smooth and creamy. Add reserved pasta water if sauce is too thick.
06 - Return chicken and drained pasta to skillet. Toss to coat evenly with sauce.
07 - Stir in fresh basil, adjust salt and pepper to taste, and heat through for 1-2 minutes.
08 - Plate immediately, garnished with extra basil and Parmesan if desired.
