Tuscan Chicken Pasta Skillet

1. Stage

Marinate the chicken: In a small bowl, combine 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Cut each chicken breast in half with your knife parallel to the cutting board, as if you were butterflying them but then cut all the way through to create two separate halves. Place chicken in a shallow dish. Pour marinade over the chicken, turn to evenly coat. Let sit for 15 minutes before cooking.

2. Stage

Cook the chicken: Heat a large high-sided skillet or sauté pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the chicken. Cook until the chicken is golden brown and fully cooked, about 6 to 8 minutes per side. Transfer chicken to a cutting board to rest while cooking the pasta.

3. Stage

Cook the pasta: Add tomatoes, garlic, spaghetti, 4 cups water, and 1/2 teaspoon salt to the skillet. Bring to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated—about 9 to 11 minutes. You want to have a small amount of water in the pan to create a light sauce. Add more water if needed, 1/2 cup at a time for a softer pasta. Turn off the heat.

4. Stage

Finish and toss: Cut the chicken into 1/4-inch thick slices. Add the artichoke hearts, olives, Parmesan cheese, sliced chicken, and basil. Toss to combine. If you'd like a thicker sauce, you can add 1 or 2 tablespoons of butter. Taste and season with more salt and pepper as desired.

5. Stage

Serve: Garnish pasta with parsley, then divide among plates and serve warm.