Heat olive oil in an ovenproof skillet or cast-iron skillet over medium-high heat.

Season K&N’s TenderBrest with 1/2 teaspoon salt and pepper. Add chicken to skillet and cook until golden.

Turn and cook on the other side for another 4 minutes. Remove chicken from the pan and set aside.

In the same skillet, add tomato paste, garlic, fennel seeds, and red chili flakes and cook until just fragrant, about 1 minute.

Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.

Stir in heavy cream, ¼ cup parmesan cheese, stirring about 3 minutes.

Season with ½ teaspoon salt and add the cooked K&N’s TenderBrest back into the skillet. Allow cooking for 5 more minutes.

Serve topped with fresh basil and remaining cheese.