Ingredients:

  • 1 lb pasta (fettuccine or penne)
  • 1 lb chicken breast, diced
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1/2 cup basil pesto
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium-high heat. Add diced chicken and cook until golden-brown and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, melt the butter. Add minced garlic and sauté for 1 minute until fragrant and translucent.
  4. Pour in the heavy cream and bring to a gentle simmer over medium heat for 2-3 minutes until the sauce thickens slightly.
  5. Stir in the grated Parmesan cheese until melted and fully incorporated.
  6. Turn the heat to low. Fold in the pesto and the cooked chicken.
  7. Add the cooked pasta to the skillet. Pour in the reserved pasta water a tablespoon at a time, tossing constantly, until the sauce reaches a glossy, clinging consistency.
  8. Season with black pepper and serve immediately.