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Heat butter and oil in a large pan over medium heat.
If using chicken, add chicken to the pan and cook it over high heat, stirring often until slightly browned (~4 min), then remove to a plate.
If no butter or oil remains in the pan add a tablespoon or two more and add finely diced onions. Saute, stirring often until lightly golden and translucent. Add the garlic and sweat for a minute with the onions.
Next, add the diced tomatoes and basil and cook until the tomatoes are broken down and the liquid is reduced and thickened (~10 min). Add the cream and stir to combine. Allow to cook until thickened (~3 min). Season with salt and pepper to taste.
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Meanwhile, in a large pot bring about 6 quarts of salted water to a boil. Add the pasta and stir. Cook the pasta al dante or according to package instructions.
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Drain the pasta and add it to the sauce along with chicken, if using. Toss the pasta in the sauce and keep stirring until it’s well coated in the sauce.
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Transfer to a serving platter and sprinkle with grated parmesan cheese and chopped chives. Serve right away
Recipe Notes
Note 1:
Chicken or shrimp can be used in this recipe interchangeably.