# What you'll need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 14 ounces), cut into bite-sized pieces
→ Produce
02 - 1 cup fresh sweet cherries, pitted and halved
03 - 1 large jalapeño, seeded and finely diced
04 - 3 cloves garlic, minced
05 - 1 small red onion, finely chopped
06 - 2 tablespoons fresh basil, chopped
07 - Zest of 1 lemon
→ Pasta
08 - 12 ounces penne or fusilli pasta
→ Dairy
09 - 1/2 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
→ Pantry
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter
13 - 1/2 teaspoon salt, plus more for pasta water
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon crushed red pepper flakes (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - While the pasta cooks, heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet. Sauté until golden and fully cooked, about 5 to 7 minutes. Transfer chicken to a plate and keep warm.
03 - In the same skillet, pour in the remaining olive oil. Sauté the red onion and jalapeño for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
04 - Stir in the cherries and lemon zest, cooking for 2 minutes until cherries begin to soften and release flavor.
05 - Return the sautéed chicken to the skillet. Reduce heat to medium and pour in heavy cream, stirring thoroughly. Allow the mixture to simmer for 2 to 3 minutes until gently thickened.
06 - Add cooked pasta and grated Parmesan cheese to the skillet. Toss everything together, adding reserved pasta water gradually to achieve a smooth, creamy sauce.
07 - Remove skillet from heat. Stir in chopped basil and crushed red pepper flakes if desired. Adjust seasoning before serving. Garnish each portion with additional basil and Parmesan, as preferred.
