Start by bringing a large pot of water to boil for your pasta. While you’re waiting for that, cut your chicken breasts horizontally through the middle to create 4 thinner cutlets – this helps them cook more quickly and evenly.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken cutlets and cook for about 5-6 minutes per side until they’re golden brown and cooked through. You’ll know they’re ready when they feel firm when pressed and the juices run clear. Transfer them to a plate and let them rest for 5 minutes – they’ll be easier to shred.

While the chicken rests, lower the heat to medium and add the remaining tablespoon of oil to the same skillet. Toss in your diced onion and cook until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, just until you can smell its fragrance – watch it carefully because garlic can burn quickly.

Your water should be boiling by now. Add a generous pinch of salt and your pasta, then cook according to package directions until al dente.

Meanwhile, use two forks to shred your rested chicken into bite-sized pieces. It should pull apart easily while still being juicy inside.

Add the diced tomatoes (with their juice), chicken broth, Italian seasoning, salt, and pepper to your skillet with the onions and garlic. Bring to a simmer and let it bubble gently for about 8-10 minutes until the sauce thickens slightly. You want it to coat the back of a spoon but still be loose enough to mix with pasta.

Add the shredded chicken back to the sauce and stir to combine. Let it warm through for 2-3 minutes.

When your pasta is done, reserve about 1 cup of the starchy cooking water before draining. Add the drained pasta directly to your sauce and toss everything together. If it seems dry, add a splash of the reserved pasta water – the starch helps the sauce stick to the pasta.

Turn off the heat and stir in the Parmesan cheese until it melts into the sauce. Give it a taste and add more salt or pepper if needed. The sauce should be creamy and cling nicely to the pasta.

Serve hot in bowls, topped with a sprinkle of extra Parmesan and torn fresh basil leaves if you’re using them. The basil adds a lovely fresh pop of flavor and makes it look like something from a restaurant!