# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - ¾ cup heavy cream
04 - 3 tablespoons grated Parmesan cheese
→ Pesto
05 - ⅓ cup basil pesto (store-bought or homemade)
→ 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 - Additional grated Parmesan cheese
# Method Steps:
01 - Boil penne in a large pot of salted water until al dente following package directions. Drain, reserving ⅓ cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5 to 6 minutes until golden and fully cooked. Remove from skillet and set aside.
03 - In the same skillet, sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Lower heat to medium and pour in heavy cream. Bring to a gentle simmer, then stir in pesto and Parmesan until smooth.
05 - Return the cooked chicken to the skillet and mix thoroughly to coat with the sauce.
06 - Add drained penne to the skillet, tossing well to combine. Adjust sauce consistency by gradually adding reserved pasta water as needed.
07 - Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with fresh basil leaves and extra Parmesan if preferred.
