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Ingredients
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Pasta & Chicken
Homemade Tomato Sauce
Finishing & Garnish
Method
Pasta & Chicken
Boil the pasta
Bring a large pot of salted water to a rolling boil (about 4 quarts water with 1 tbsp salt). Add 12 oz dried pasta and cook until al dente according to package directions, usually 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Prepare the chicken
While the pasta water heats, slice chicken breasts into 1/2-inch thick strips or bite-sized cubes. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Cook the chicken
Heat 2 tbs extra-virgin olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if necessary) and sear without moving for 2-3 minutes until golden; flip and cook another 2-3 minutes until cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent loosely with foil.
Homemade Tomato Sauce
Sweat the aromatics
In the same skillet used for the chicken, reduce heat to medium and add 2 tbs extra-virgin olive oil. Add 1 cup finely diced yellow onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add 4 minced garlic cloves and cook 30-60 seconds until fragrant, taking care not to brown.
Build the sauce
Stir in 2 tbs tomato paste and cook 1-2 minutes to slightly caramelize. Add one 28 oz can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp sugar (if using), 1 bay leaf and 1/2 cup water or low-sodium chicken broth. Stir to combine and bring to a gentle simmer.
Simmer and finish
Reduce heat to low and simmer, partially covered, for 12-18 minutes, stirring occasionally, until slightly thickened and the flavors have melded. Taste and season with additional salt and pepper as needed. Remove and discard the bay leaf.
Assemble & Serve
Combine pasta, sauce and chicken
Return the cooked chicken to the skillet with the sauce and warm through for 2-3 minutes. Add the drained pasta to the skillet and toss to coat. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until desired consistency (use up to the reserved 1 cup).
Finish and garnish
Stir in 1/2 cup grated Parmesan cheese and 1/4 cup thinly sliced fresh basil. Adjust salt and pepper and, if you like, add 1 tsp lemon zest for brightness. Serve immediately, sprinkling extra Parmesan and basil on each portion.