Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch thick cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon granulated sugar (optional)
  • 1 pound pasta (spaghetti, penne, linguine)
  • Salt for pasta water
  • Freshly grated Parmesan cheese
  • Fresh basil leaves, chopped

Instructions:

  1. Combine flour, Italian seasoning, garlic powder, salt, and pepper in a shallow dish. Dredge chicken cutlets in the flour mixture, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté chicken cutlets until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side. Remove chicken from skillet and set aside.
  3. Add olive oil to the same skillet. Sauté onion until softened, about 3-5 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar (if using). Bring to a simmer, then reduce heat and simmer for at least 15 minutes, or up to 30 minutes for a richer flavor. Stir occasionally.
  5. While the sauce simmers, cook pasta according to package directions in salted boiling water until al dente. Drain pasta, reserving about 1/2 cup (120ml) of pasta water.
  6. Add the cooked chicken back to the marinara sauce. Heat through. Toss the cooked pasta with the marinara sauce and chicken, adding reserved pasta water if needed to adjust consistency. Serve immediately, garnished with Parmesan cheese and fresh basil.