Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 12 oz (340g) penne or farfalle pasta
  • 2 tbsp (28g) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • ¾ cup (170g) prepared basil pesto
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • 3 cloves (15g) garlic, minced
  • ¼ cup (40g) sundried tomatoes, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Before draining the pasta, scoop out ½ cup (120ml) of starchy pasta water and set aside. Drain the rest.
  4. Pat the chicken cubes dry with a paper towel and season with salt and pepper.
  5. Heat olive oil in a skillet over medium-high heat until it shimmers.
  6. Add chicken in a single layer. Cook without moving for 3 minutes until a golden crust forms, then stir and cook for another 3-4 minutes until cooked through.
  7. Stir in the minced garlic and sundried tomatoes; sauté for 60 seconds until the garlic smells nutty.
  8. Lower the heat to low. Stir in the heavy cream and prepared pesto.
  9. Add the cooked pasta to the skillet.
  10. Pour in a splash of the reserved pasta water and the Parmesan cheese. Toss gently for 1-2 minutes until the sauce is glossy and clings to the pasta.