Ingredients:

  • 12 oz (340g) penne or fusilli pasta
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ½ cup (125g) basil pesto
  • ½ cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces

Instructions:

  1. Heat olive oil in a 12-inch deep skillet or wide Dutch oven over medium heat. Sear chicken pieces until golden-brown on all sides. Add minced garlic and sauté for 60 seconds until fragrant.
  2. Stir in the dry pasta, chicken broth, heavy cream, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat to low-medium.
  3. Simmer uncovered, stirring frequently to prevent sticking, for 10–12 minutes until the pasta is al dente and the liquid has reduced into a thickened sauce.
  4. Remove the pan from the heat. Stir in the basil pesto, grated Parmesan cheese, and fresh lemon juice, folding gently until the sauce is glossy and uniform.