Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper, to taste
  • 8 oz (225 g) fettuccine or spaghetti
  • 3 cloves garlic, minced
  • 1 (14 oz/400 g) can crushed tomatoes
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon dried Italian herbs (or Italian seasoning)
  • ½ cup (40 g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Boil water in a saucepan and salt it generously. Add pasta and cook until al dente according to package instructions. Reserve some pasta water, then drain.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and sauté until golden brown and internal temperature reaches 165°F (75°C), approximately 5-7 minutes. Remove and set aside.
  3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Add crushed tomatoes and simmer for 5 minutes. Stir in heavy cream and dried Italian herbs. Simmer until the sauce thickens slightly, about 3-4 minutes.
  4. Add the cooked chicken and drained pasta to the sauce. Toss to combine and add a splash of reserved pasta water for desired consistency. Stir in grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.
  5. Plate the pasta, and garnish with fresh basil leaves and additional Parmesan if desired.