# What You’ll Need:
→ Pasta
01 - 12 oz short pasta (penne, rigatoni, or fusilli)
02 - Generous pinch salt for pasta water
→ Chicken
03 - 2 medium boneless, skinless chicken breasts (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 (or fresh ripe tomatoes)
10 - 1/2 tsp sugar (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - 1 loosely packed cup (approx. 1 oz) fresh basil leaves, roughly chopped
→ Finishing
14 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
15 - Fresh basil leaves for garnish
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package instructions. Reserve 1/2 cup pasta water, then drain pasta.
02 - Season chicken pieces with salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 5 to 7 minutes. Remove from skillet and keep warm.
03 - In the same skillet, add 2 tablespoons olive oil and minced garlic. Sauté for 30 seconds until fragrant, avoiding browning.
04 - Add diced tomatoes with juice, sugar, salt, and crushed red pepper flakes if using. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce slightly thickens.
05 - Stir in chopped basil and cooked chicken pieces. Simmer an additional 2 to 3 minutes to meld flavors.
06 - Add drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time to loosen.
07 - Remove from heat and stir in freshly grated Parmesan cheese. Serve promptly, garnished with additional basil leaves and Parmesan if desired.
