Pasta in chicken sauce

Making pasta after a very long time, and I wanted it to be something memorable. Which immediately translates into something chicken-y. Definitely worked, because it was all polished off, without the help of the dog!

200 gms pasta
2 tbsp olive oil
4 whole boneless chicken breasts cut into small piecces
Salt And Pepper to taste
1 whole onion, diced
4 cloves garlic, minced
4 large tomatoes, chopped fine
1/2 tsp sugar
1/2 teaspoon chilli flakes
1/2 cup water
2 tbsp parsley
2 Tablespoons Minced Fresh Parsley
1/2 cup cheese grated
12 whole Basil Leaves, cut fine
 
Method:
Cook pasta according to package directions, drain and keep aside.
Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.
In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden.
Meanwhile, blend the tomatoes, and keep aside.
Reduce the heat to low and pour in the tomato puree, chilli flakes, salt and sugar. Cook till the raw smell goes, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes.
Make sure the sauce is bubbly and very hot, then gently stir in 1/3 cup cheese. Let it sit, undisturbed, for 2 to 3 minutes, so the cheese melts into the sauce.
Pour the pasta into a plate. Drizzle with olive oil, put a layer of grated cheese, pour on the sauce, and garnish with basil leaves.
Serve immediately.