# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - ¾ cup heavy cream (200 ml)
04 - ⅓ cup grated Parmesan cheese (1.5 oz)
→ Pesto
05 - ⅓ cup basil pesto (store-bought or homemade, 2.8 oz)
→ Vegetables
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - Fresh basil leaves
11 - Extra grated Parmesan cheese
# Method:
01 - Boil penne in salted water until al dente per package directions. Drain, reserving ⅓ cup pasta cooking water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5 to 6 minutes. Remove from skillet and set aside.
03 - In the same skillet, sauté chopped onion until softened, 2 to 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
04 - Reduce heat to medium. Pour in heavy cream and bring to a gentle simmer. Stir in pesto and Parmesan cheese until the sauce is smooth and combined.
05 - Return chicken to the skillet and stir to coat with the creamy pesto sauce.
06 - Add drained penne to the skillet and toss gently to combine. Use reserved pasta water to loosen sauce if needed.
07 - Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.
