Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 12 oz penne or fusilli pasta
  • 1 cup heavy cream
  • 1/2 cup basil pesto
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1/4 cup reserved pasta water
  • 1/2 cup cherry tomatoes, halved

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until just under al dente. Reserve 1/4 cup of starchy pasta water before draining.
  2. Toss cubed chicken with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear chicken in a single layer until mahogany-colored and cooked through (about 3-4 minutes per side), then transfer to a plate.
  3. Reduce heat to medium and melt butter in the same skillet, scraping up the browned bits. Add minced garlic and sauté for 30 seconds. Stir in heavy cream and simmer for 2 minutes, then whisk in pesto and Parmesan cheese until smooth.
  4. Return the seared chicken and any juices to the pan. Toss in the cooked pasta and cherry tomatoes. Pour in the reserved pasta water and stir gently over low heat for 1-2 minutes until the sauce is glossy and coats the pasta.