Creamy Chicken Penne with Tomato Sauce

Steps

1. Bring 5 cups of water to a boiling point with 1 teaspoon of salt.
2. Cook the 2 cups of penne pasta (Penne Rigate) in the boiling water until al dente, stirring occasionally. Cooking time is according to packet instructions.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a pan over medium heat.
4. Add the diced chicken breast and seasonings (1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper). Fry until cooked through. Once cooked, remove the chicken and set it aside.
5. In a separate pan, heat 1 tablespoon of olive oil over medium heat.
6. Add the chopped onion and fry until translucent.
7. Stir in the minced garlic and red chili flakes (if using).
8. Add the tomato paste and big tomatoes. Season with 1 teaspoon of salt and sugar. Cover and cook on low heat for 10 minutes, or until the tomatoes soften.
9. Mash the softened tomatoes well and remove any skins with tongs (optional).
10. Return the fried chicken cubes to the pan with the tomato sauce.
11. Add the cooking cream, black pepper, oregano, and basil. Turn the heat to low.
12. Stir in 4-5 tablespoons of pasta water.
13. Add the boiled pasta to the pan.
14. Toss everything together. Stir in 2-3 tablespoons of Parmesan cheese.
15. Garnish with parsley, parmesan cheese, and red chili flakes.