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Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened and translucent, about 3-4 minutes.

Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the crushed San Marzano tomatoes. Add the dried oregano, red pepper flakes (if using), and sugar (if using). Stir well. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, or up to 25 minutes, to allow the flavors to meld. Stir occasionally.

While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

Once the sauce has simmered, stir in the chopped fresh basil leaves. Taste and adjust seasoning with salt and pepper as needed.

Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the cooked chicken and the drained pasta directly to the sauce. Add 1/4 cup of freshly grated Parmesan cheese. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick.

Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.


Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened and translucent, about 3-4 minutes.

Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the crushed San Marzano tomatoes. Add the dried oregano, red pepper flakes (if using), and sugar (if using). Stir well. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, or up to 25 minutes, to allow the flavors to meld. Stir occasionally.

While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

Once the sauce has simmered, stir in the chopped fresh basil leaves. Taste and adjust seasoning with salt and pepper as needed.

Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the cooked chicken and the drained pasta directly to the sauce. Add 1/4 cup of freshly grated Parmesan cheese. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick.

Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
