Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz penne or rotini pasta
  • 3 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1/2 cup prepared basil pesto
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh basil, torn for garnish
  • 1 cup asparagus tips or frozen peas

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken cubes with salt and pepper, then add to the pan and cook until golden-brown on all sides (about 5–7 minutes). Stir in minced garlic for the last 30 seconds until fragrant.
  2. Pour in the chicken broth and bring to a boil. Stir in the dried pasta. Reduce heat to a simmer, cover with a lid, and cook for 10–12 minutes, stirring occasionally to prevent sticking, until pasta is al dente and liquid has reduced to a thick glaze. If using asparagus or peas, stir them in during the last 3 minutes of simmering.
  3. Remove the pan from the heat entirely. Stir in the heavy cream, prepared pesto, and Parmesan cheese. Toss gently until the sauce is velvety and the chicken is evenly coated.
  4. Let the pasta sit for 2 minutes to allow the sauce to thicken further, then garnish with fresh torn basil.