I start by bringing a large pot of salted water to a boil. Once boiling, I add my choice of pasta—whether penne, spaghetti, or rigatoni—and cook it until it's perfectly al dente. After draining, I set it aside while preparing the sauce.

In a large skillet over medium heat, I heat a tablespoon of olive oil. I then add diced onions and minced garlic, letting them sauté until fragrant. Next, I add ground chicken, breaking it apart with a wooden spoon. Cooking it until it's no longer pink takes about 5–7 minutes. To enhance the flavor, I season it with salt, black pepper, and red pepper flakes for a little heat.

For the sauce, I stir in diced tomatoes, tomato sauce, and Italian seasoning. Letting it simmer for about 10 minutes helps blend all the flavors beautifully. If I want a creamy texture, I add a splash of heavy cream at this stage.

Once the sauce is ready, I toss in the cooked pasta and mix it well, ensuring every piece is evenly coated. To finish, I sprinkle some freshly grated Parmesan cheese and garnish with fresh basil.

I love serving this warm with extra Parmesan and basil on top. Pairing it with a simple side salad or a slice of garlic bread makes it even better!