Creamy Tomato Basil Chicken with Pasta

Ingredients

• 1450 g farfalle or penne pasta(450g)
• 2400 g canned crushed tomatoes(400g)
• 330 ml olive oil(27g)
• 430 g tomato paste(30g)
• 510 g garlic, minced(10g)
• 65 g oregano(5g)
• 78 g black pepper(8g)
• 8680 g boneless skinless chicken breasts, sliced(680g)
• 9240 ml heavy cream(240g)
• 1075 g Parmesan cheese, finely grated(75g)
• 1185 g cream cheese(85g)
• 1230 g unsalted butter(30g)
• 1320 g fresh basil leaves, torn or chiffonade(20g)
• 142 g red pepper flakes(2g)
• 1520 g extra grated Parmesan for dusting(20g)

Instructions

1. 1Boil the pasta in a large pot of salted water until al dente, then drain and set aside.
2. 2Season the chicken slices with half of the salt and pepper.
3. 3Heat olive oil and butter in a large skillet over medium-high heat.
4. 4Sear the chicken until golden brown and cooked through, then remove and set aside.
5. 5In the same skillet, sauté the minced garlic and tomato paste for 1 minute until fragrant.
6. 6Pour in the crushed tomatoes, dried oregano, and remaining salt and pepper.
7. 7Lower the heat and stir in the heavy cream and cream cheese until the sauce is smooth.
8. 8Add the Parmesan cheese to the sauce and simmer for 2-3 minutes until thickened.
9. 9Toss the cooked pasta and chicken back into the skillet, coating them thoroughly in the sauce.
10. 10Garnish with torn fresh basil and red pepper flakes before serving hot.