# What You'll Need:
→ Pasta
01 - 12 ounces short pasta such as penne, rigatoni, or fusilli
02 - Generous pinch of salt for pasta water
→ Chicken
03 - 2 medium boneless, skinless chicken breasts (approximately 12 ounces total), cut into bite-sized pieces
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Tomato Basil Sauce
07 - 2 tablespoons olive oil
08 - 3 cloves garlic, minced
09 - 28 ounces canned diced tomatoes with juice
10 - 1/2 teaspoon sugar, optional to balance acidity
11 - 1/2 teaspoon salt, adjusted to taste
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - 1 loosely packed cup 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 rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining completely.
02 - Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through, approximately 5 to 7 minutes. Transfer to a plate.
03 - Add 2 tablespoons olive oil and minced garlic to the same skillet. Sauté for 30 seconds until fragrant but not browned.
04 - Pour in diced tomatoes with juice, sugar, salt, and red pepper flakes if desired. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce slightly thickens.
05 - Stir in chopped basil and cooked chicken. Simmer for 2 to 3 minutes to meld flavors.
06 - Add drained pasta to the sauce, tossing until well coated. Add reserved pasta water as needed to achieve desired sauce consistency.
07 - Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with fresh basil and additional Parmesan.
