# What you'll need:
→ Poultry
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - ¾ cup heavy cream
04 - ⅓ cup grated Parmesan cheese
→ Pesto
05 - ⅓ cup basil pesto
→ 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
10 - Fresh basil leaves
11 - Extra grated Parmesan cheese
# Method:
01 - Boil penne in a large pot of salted water until al dente, according to package instructions. Drain, reserving ⅓ cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté for 5 to 6 minutes until golden and cooked through. Remove from skillet and set aside.
03 - In the same skillet, cook chopped onion for 2 to 3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Reduce heat to medium. Pour in heavy cream and bring to a gentle simmer. Stir in basil pesto and grated Parmesan until sauce is smooth.
05 - Return cooked chicken to the skillet and toss to coat in the creamy pesto sauce.
06 - Add drained penne to the skillet and mix well. Add reserved pasta water as needed to loosen the sauce. Adjust seasoning with salt and pepper.
07 - Transfer to plates and garnish with fresh basil leaves and extra Parmesan cheese as desired.
