Creamy Chicken Penne Pasta

Season 450 grams of chicken breast with salt, black pepper, Italian seasoning, and red pepper flakes (if using). Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Cook the chicken breasts for 6-8 minutes per side, or until cooked through and golden brown. Remove from pan and set aside to rest.

While the chicken cooks, bring a large pot of salted water to a boil. Add 450 grams of penne pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

In the same pan used for chicken, add 1 tablespoon of olive oil. Add 1 diced red bell pepper and sauté for 3-5 minutes until softened. Add 3 minced garlic cloves and cook for another minute until fragrant.

Pour in 1 can (15 oz) of crushed tomatoes and 1 cup of heavy cream. Stir well to combine. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, allowing it to thicken slightly. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, and additional Italian seasoning if desired.

Add the cooked penne pasta to the sauce. Stir to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Stir in 0.5 cup of grated Parmesan cheese until melted and well combined.