Creamy Tomato Basil Chicken Pasta

1.Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

2.In a large skillet, heat the olive oil over medium heat. Season the chicken breasts 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 no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

3.In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the diced tomatoes (with their juices) and Italian seasoning. Stir and let it simmer for about 5 minutes.

4.Reduce the heat to low and pour in the heavy cream, stirring to combine. Allow the sauce to simmer for another 3-4 minutes until it thickens slightly.

5.Add the chopped basil and grated Parmesan cheese to the sauce, stirring until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste.

6.Add the cooked pasta to the skillet and toss to coat the pasta evenly with the creamy tomato basil sauce. Finally, add the sliced chicken on top and gently mix everything together.

7.Serve hot, garnished with extra basil and Parmesan cheese if desired.