Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 9 to 11 minutes. Drain and set aside, reserving about 1/2 cup of pasta water for later.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the diced chicken breast. Season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the edges. Remove chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the entire can of diced tomatoes with juices and stir. Add dried basil, salt, and pepper to taste. Let it simmer for 5 minutes to meld the flavors.
- Reduce heat to medium-low and stir in the heavy cream. Allow the sauce to warm through but avoid boiling. Then, add the grated Parmesan cheese, stirring until melted and the sauce becomes creamy and smooth.
- Return the cooked chicken to the skillet. Add the drained orecchiette pasta, tossing everything together gently to coat the pasta and chicken in the creamy tomato basil sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Remove from heat and garnish with fresh basil leaves. Serve immediately for the best flavor and texture.
Notes
Make sure not to overcook the chicken; it should stay juicy and tender to complement the creamy sauce. Reserve some pasta water—it is a secret weapon to adjust sauce consistency without diluting flavors. The Parmesan cheese adds a salty, nutty richness, so taste the sauce before adding extra salt. If you want an extra layer of flavor, add a pinch of red pepper flakes when sautéing the garlic.