Either start with or gently pound the chicken to make the thickness more uniform. It doesn’t have to be perfect, but it helps to even it out close to 1” thick. Season with salt, pepper and Italian seasoning, then heat up the olive oil in a large pan over medium-low heat. Cook the chicken on each side for 6 minutes. Add the wine and cook until it has evaporated. Check the temperature of the chicken with a thermometer. Since you are cooking the chicken, then covering it and letting it rest while you finish the sauce and pasta, we recommend cooking to 160°F and letting it rest, snugly covered with foil for 10 minutes or so. The total approximate time to cook the chicken is about 15 minutes, depending on thickness of the chicken breast and your stove temperature.

While the chicken rests, put the pasta in the boiling water and cook to al dente. Meanwhile, add the cream and cherry tomatoes to the simmering sugo and bring back to a simmer while the pasta cooks. Taste for seasoning and add salt if necessary. Once the pasta is cooked, reserve about a half cup of starchy pasta water, then drain and add the cooked pasta to the sauce. Add an additional splash of pasta water to thin out the sauce if necessary.

Slice the chicken into bite size slices and add to the large pan with the sauce and pasta. Stir to combine and plate. Serve with parmesan and fresh basil as a garnish.