Chicken tomato spaghetti

Ingredients

For 2 people

• 3 quarts water
• 6 oz dry spaghetti
• 10 oz boneless skinless chicken breast
• 2 tbsp olive oil
• 4 oz yellow onion, finely chopped
• 2 tsp minced garlic
• 2 tbsp tomato paste
• 14 1/2 oz canned crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp granulated sugar
• 1/4 cup finely grated parmesan cheese
• 2 tbsp fresh basil, thinly sliced

Method

1. Boil the pasta waterBring 3 quarts water to a boil in a large pot over high heat. Add the 6 oz dry spaghetti and cook until just shy of al dente, about 8 to 10 minutes depending on the brand. Before draining, reserve 1/2 cup of the starchy pasta water, then drain the spaghetti. A slightly undercooked pasta finishes better in the sauce.
2. Prep and season the chickenWhile the water heats, pat the 10 oz boneless skinless chicken breast dry and cut it into 1/2-inch strips. Season with 1/4 tsp of the kosher salt and the black pepper. Cutting before cooking helps the pieces brown quickly and keeps the final dish easy to eat with the pasta.
3. Sear the chickenHeat 1 tbsp of the olive oil in a large skillet, ideally 12 inches, over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, turning once, until lightly browned and the thickest pieces reach 165 F. Transfer to a clean plate and leave the browned bits in the pan.
4. Build the tomato baseReduce the heat to medium and add the remaining 1 tbsp olive oil, the chopped onion, and the remaining 1/4 tsp salt. Cook for 4 to 5 minutes, stirring often, until the onion softens and turns translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
5. Toast the tomato paste and spicesStir in the tomato paste, dried oregano, and red pepper flakes. Cook for 1 minute, pressing the paste against the pan so it darkens slightly. This step deepens the sauce and removes the raw, tinny edge that plain tomato paste can have.
6. Simmer the saucePour in the crushed tomatoes and chicken broth, then stir in the sugar. Scrape up any browned chicken bits from the pan. Simmer uncovered over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sauce looks reduced by about a third and coats the back of a spoon without looking watery.
7. Finish with pasta and chickenAdd the drained spaghetti, the cooked chicken, and 1/4 cup of the reserved pasta water to the skillet. Toss for 1 to 2 minutes over low heat until the noodles are glossy and the sauce clings to them. Add a splash more pasta water only if the sauce seems tight or dry.
8. Serve with cheese and basilTurn off the heat and toss in the grated parmesan and sliced basil. Divide into warm bowls and twirl the spaghetti so the chicken is evenly distributed on top. Finish with an extra pinch of black pepper if desired, and serve immediately while the sauce is glossy.