# 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. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 5 to 6 minutes until golden and cooked through. Remove chicken from skillet and set aside.
03 - Add remaining 1 tablespoon olive oil to the skillet. Sauté chopped onion for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, sun-dried tomatoes, dried oregano, and optional chili flakes. Reduce heat and simmer for 5 minutes.
05 - Lower heat to low. Stir in heavy cream and Parmesan cheese until sauce is smooth and creamy. Add reserved pasta water if sauce is too thick.
06 - Return cooked chicken to skillet. Add drained pasta and toss to evenly coat with sauce.
07 - Stir in fresh basil, adjust seasoning with salt and pepper, and heat through for 1 to 2 minutes.
08 - Plate immediately, garnishing with additional basil leaves and Parmesan if desired.
