# What You 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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions 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, cook for 5 to 6 minutes until golden and cooked through. Remove chicken and set aside.
03 - Add remaining 1 tablespoon olive oil to the 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. Simmer gently for 5 minutes.
05 - Reduce heat to low. Add heavy cream and Parmesan cheese, stirring until the sauce becomes smooth and creamy. If sauce is too thick, add a splash of reserved pasta water.
06 - Return the cooked chicken to the skillet along with drained pasta. Toss thoroughly to coat everything evenly with the 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 and Parmesan cheese if desired.
