Easy Spicy Creamy Tomato Pasta with Crispy Chicken

Ingredients

• 2 medium-sizedChicken breasts
• 12 ozShort pasta (e.g., penne, rigatoni)
• 2 tablespoonsOlive oil
• 1 tablespoonButter
• 1 small, finely choppedOnion
• 3 cloves, mincedGarlic
• 1 can (28 oz / 794g)Crushed tomatoes
• 0.8 cupHeavy cream
• 0.5 teaspoonRed pepper flakes
• 1 teaspoonSalt
• 0.5 teaspoonBlack pepper
• 0.5 cup, gratedParmesan cheese
• 0.3 cup, chopped (optional)Fresh basil

Instructions

1. 1

   Pat chicken breasts dry. Slice each breast horizontally to make two thinner cutlets. Season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove from skillet and set aside. Once slightly cooled, slice or chop into bite-sized pieces.

   ⏱ 10 min
2. 2

   Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

   ⏱ 12 min
3. 3

   In the same skillet used for chicken (no need to clean), add the remaining 1 tbsp olive oil and 1 tbsp butter. Reduce heat to medium. Add chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and red pepper flakes, cooking for another minute until fragrant.

   ⏱ 5 min
4. 4

   Pour in the crushed tomatoes. Season with salt and black pepper. Bring to a gentle simmer, then reduce heat to low and let it cook for 8-10 minutes, stirring occasionally, allowing the flavors to meld.

   ⏱ 10 min
5. 5

   Stir in the heavy cream and grated Parmesan cheese until well combined and the sauce is smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.

   ⏱ 3 min
6. 6

   Add the drained pasta to the skillet with the sauce. Toss to coat evenly. Stir in the crispy chicken pieces. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.

   ⏱ 5 min