Ingredients
kosher salt
1 lb. spaghetti
1 lb. Boneless Skinless Chicken Breast
2 tbsp. extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
1 clove garlic, minced
1 large heirloom tomato, chopped into 1/2" pieces
1/2 c. sun-dried tomatoes
1/2 c. heavy cream
1/2 c. freshly grated Parmesan, plus more for garnish
1/2 c. chopped fresh basil, plus more for garnish
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain, reserving 1 cup pasta water, then return to pot.Step 2Meanwhile, preheat a grill pan over medium-high heat. In a medium bowl, drizzle chicken with olive oil and season with salt and pepper. Grill chicken until juices run clear, 5 to 7 minutes on each side, then transfer to a plate and loosely cover with foil.Step 3In a large skillet over medium heat add 2 tablespoons olive oil and garlic; cook until garlic is softened, 3 minutes. Add all tomatoes and season with salt and pepper. Stir with a wooden spoon over medium-high heat for 5 minutes. Stir in heavy cream and Parmesan, then toss spaghetti and basil with sauce.Step 4Serve pasta on a large platter. Garnish with more Parmesan and basil.
