Savory Chicken Pasta with San Marzano Tomato Sauce

1Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2While the pasta is cooking, heat the olive oil (2 tablespoons) in a large skillet over medium heat. Season the chicken breasts (2) with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

3In the same skillet, add the diced onion (1 medium) and sauté for about 3-4 minutes until translucent. Add the minced garlic (3 cloves) and cook for an additional minute until fragrant.

4Pour in the can of San Marzano tomatoes, breaking them up with a spoon. Stir in the dried oregano (1 teaspoon), dried basil (1 teaspoon), and red pepper flakes (½ teaspoon). Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together. If the sauce becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.

5Once the sauce is ready, add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce. If needed, add more pasta water to help the sauce adhere to the pasta.

6Finally, add the sliced chicken on top of the pasta, sprinkle with fresh basil (¼ cup) and grated Parmesan cheese (¼ cup) before serving.