Creamy Pesto Fettuccine in 20 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a boil. Add the fettuccine and cook for 1 minute less than the package directions for al dente.
2. While the pasta boils, heat olive oil in a large skillet over medium-high heat. Sear the chicken breast pieces until golden and cooked through (about 5-7 mins). Remove chicken from the pan and set aside.
3. In the same skillet used for the protein, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
4. Pour in the heavy cream and simmer for 2-3 minutes until it slightly thickens and begins to bubble gently.
5. Reduce heat to low. Stir in the basil pesto and grated Parmesan cheese, whisking until the sauce is a uniform, pale green.
6. Use tongs to transfer the pasta directly from the pot to the skillet. Add the seared chicken and ¼ cup of reserved pasta water. Toss vigorously for 1-2 minutes until the sauce clings to every strand of pasta.