Cheesy Chicken Pesto Pasta in 35 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a boil.
2. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions).
3. Before draining, reserve ½ cup (120ml) of the starchy pasta water, then drain the remaining pasta.
4. Pat the cubed chicken dry with paper towels and season with salt and pepper.
5. Heat olive oil and butter in a large skillet over medium-high heat until the butter foams.
6. Add chicken in a single layer; cook without stirring for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes until cooked through.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, then remove chicken from the pan and set aside.
8. Reduce the skillet heat to low. Pour in the heavy cream and bring to a very gentle simmer.
9. Stir in the basil pesto and Parmesan cheese until the sauce is smooth and emerald-colored.
10. Fold in the cooked pasta and seared chicken.
11. Gradually add the shredded mozzarella and a splash of the reserved pasta water, tossing gently until the cheese is completely melted and the sauce is velvety.