Preparation Steps

• In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper, cooking until golden brown, approximately 6-8 minutes per side. Once cooked, remove and set aside to rest.
• In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Then, add the canned San Marzano tomatoes and red pepper flakes, letting everything simmer together for about 10 minutes to meld the flavors.
• While the sauce is simmering, bring a large pot of salted water to a boil. Cook your pasta of choice (spaghetti or linguine) until al dente, following package instructions. Reserve a cup of cooking water, then drain the pasta.
• Slice the rested chicken and return it to the skillet with the sauce. Gently toss in the cooked pasta, adding reserved pasta water gradually until you reach your desired consistency.
• Stir in freshly chopped basil and a generous sprinkle of grated parmesan cheese before serving to elevate the flavors.