# What You Need:
→ Pasta
01 - 12 oz short pasta (penne, rigatoni, or fusilli)
02 - Generous pinch of salt (for pasta water)
→ Chicken
03 - 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
04 - 1 tbsp olive oil
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Tomato Basil Sauce
07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 28 oz canned diced tomatoes, with juice
10 - 1/2 tsp sugar (optional, to balance acidity)
11 - 1/2 tsp salt (adjust to taste)
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - 1 loosely packed cup (25 g) fresh basil leaves, roughly chopped
→ Finishing
14 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
15 - Fresh basil leaves, for garnish
# Directions:
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.
02 - Season the chicken pieces with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and sauté until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, add 2 tbsp olive oil and the minced garlic. Sauté for 30 seconds until fragrant but not browned.
04 - Pour in the diced tomatoes (with juice), sugar, salt, and red pepper flakes if using. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.
05 - Stir in the chopped basil and cooked chicken. Simmer for 2–3 minutes more to meld flavors.
06 - Add the drained pasta to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
07 - Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with fresh basil and extra Parmesan.
