Ingredients:

  • 1 lb penne pasta
  • 1.5 lbs boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cloves garlic, minced
  • ¾ cup basil pesto
  • ½ cup plain Greek yogurt
  • ½ cup reserved pasta water
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh basil leaves, chiffonade
  • 1 tbsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne and cook for 1–2 minutes less than package directions to achieve an al dente texture. Reserve ½ cup of starchy pasta water before draining.
  2. Pat the cubed chicken breast dry with paper towels. Heat olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook without stirring for 3 minutes until a golden-brown crust forms.
  3. Stir in the minced garlic and cook for another 2 minutes until the chicken is opaque throughout. Remove the chicken from the pan and set aside on a plate.
  4. Lower the heat to medium-low. Stir in the Greek yogurt and reserved pasta water, scraping the bottom of the pan to release the brown bits.
  5. Remove the pan from heat. Stir in the basil pesto and lemon juice to preserve the bright green color and aromatic oils.
  6. Return the cooked chicken and drained pasta to the skillet. Toss until every piece is evenly coated in the creamy pesto sauce.
  7. Garnish with fresh basil leaves, red pepper flakes, and extra Parmesan cheese before serving.