-
1
Begin by placing a large pot of water on high heat and bring it to a boil, for the pasta.
-
2
Add 1/2 teaspoon of salt to the water and about a tablespoon of olive oil before it begins to boil.
-
3
When it comes to a rolling boil, add the pasta and stir a bit to separate.
-
4
Set a timer immediately, according to package directions.
-
5
Finish the noodles by returning them to the pot and stirring in 2 tablespoons of butter and lots of salt to taste.
-
6
While the water boils and the pasta cooks, dice the sweet onion, mince the garlic, and chop the chicken breasts into bite-sized pieces.
-
7
Heat the remaining 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium high heat.
-
8
Add the onions and the garlic and stir, cooking until the onions translucent.
-
9
Add in the chopped chicken and stir periodically.
-
10
Cook until the chicken is done and completely not pink inside.
-
11
Sprinkle generously with freshly-ground pepper.
-
12
While the chicken cooks, chop 5 or 6 fresh basil leaves, yielding 1 heaping tablespoon.
-
13
When the chicken is done, add in 1/2 cup chicken broth or water, stirring to de-glaze the pan.
-
14
Add the spaghetti sauce and heavy cream.
-
15
Stir until heated through.
-
16
Add in the penne pasta, and lastly, the fresh basil.
-
17
Salt to taste and stir to combine.
