Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 1.5 lbs (680g) Boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (5g) Salt
  • 1/2 tsp (2g) Black pepper
  • 3/4 cup (180ml) Basil pesto
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 3 cloves (15g) Garlic, minced

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente.
  2. Before draining the pasta, scoop out 1/2 cup (120ml) of the starchy pasta water and set it aside. Drain the pasta.
  3. Pat the cubed chicken dry with paper towels and season with salt and pepper.
  4. Heat olive oil in a deep skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden and cooked through. Transfer chicken to a plate and set aside.
  5. Lower the skillet heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Pour in the heavy cream and bring to a gentle simmer, ensuring it does not reach a rolling boil.
  7. Whisk in the basil pesto and Parmesan cheese. Stir constantly for 1-2 minutes until the cheese has melted and the sauce is smooth.
  8. Add the cooked pasta and seared chicken back into the skillet. Toss gently to combine, adding reserved pasta water as needed to reach desired sauce consistency.