Ingredients:

  • 1 lb penne or bow tie pasta
  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup prepared basil pesto
  • ½ cup reserved pasta water
  • ½ cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup fresh basil leaves, torn
  • 1 tbsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. Pat the cubed chicken breast dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat.
  3. Add chicken in a single layer; cook without stirring for 3-4 minutes until a mahogany crust forms, then flip and cook until golden and cooked through (internal temp 165°F/74°C). Add minced garlic during the last 60 seconds of cooking.
  4. Reduce the skillet heat to low. Stir in the pesto and the reserved pasta water. Stir constantly for 1-2 minutes until the sauce is velvety and simmering.
  5. Fold in the cooked pasta and Parmesan cheese, tossing gently until every noodle is coated in a glossy green sheen. Garnish with torn basil leaves and red pepper flakes.