Quick Creamy Pesto Pasta in 15 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook according to package instructions until al dente (usually 1-2 minutes less than the box says).
3. Before draining, scoop out about 1 cup of the cloudy pasta water and set it aside. Drain the rest.
4. Heat olive oil in a large skillet over medium-high heat, add chicken breast cubes and cook until golden-brown and cooked through (about 5-7 minutes), then remove chicken from the pan and set aside.
5. In the same skillet, melt the butter over medium heat until it begins to foam.
6. Stir in minced garlic and sauté for 30-60 seconds until fragrant.
7. Lower the heat to medium-low and pour in the heavy cream. Let it simmer gently for 2 minutes until slightly thickened.
8. Stir the pesto into the cream until the sauce is a uniform, velvety green.
9. Add the cooked pasta and cooked chicken to the skillet.
10. Pour in 1/4 to 1/2 cup of the reserved pasta water and toss everything together until well coated.