Creamy Chicken and Tomato Pasta with Carrots and Peas

1.Cook the pasta according to package directions in a large pot of salted boiling water. Drain, reserving about 1 cup of pasta water, and set aside.

2.While the pasta cooks, prepare the chicken. Cut the chicken breasts into bite-sized pieces. Season generously with salt and pepper.

3.Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.

4.Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

5.Add the chopped onion to the same skillet and sauté until softened and translucent, about 3-4 minutes.

6.Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

7.Add the crushed tomatoes, diced carrot, and dried oregano to the skillet. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the carrots to soften slightly.

8.Stir in the heavy cream and frozen peas. Cook for another 3-5 minutes until the sauce has thickened slightly and the peas are tender.

9.Return the cooked chicken to the skillet. Season the sauce with salt and pepper to taste.

10.Add the drained pasta to the skillet with the sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.

11.Serve immediately, garnished with fresh basil leaves if desired.