# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12.3 oz penne pasta
→ Dairy
03 - 0.85 cup heavy cream
04 - 1.4 oz grated Parmesan cheese
→ Pesto
05 - 2.8 oz basil pesto (store-bought or homemade)
→ Vegetables
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - Fresh basil leaves
11 - Additional grated Parmesan cheese
# Method:
01 - Boil penne pasta in a large pot of salted water until al dente as per package directions. Drain, reserving 0.4 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté for 5 to 6 minutes until golden and fully cooked. Remove from skillet and set aside.
03 - In the same skillet, add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Lower heat to medium and add heavy cream, bringing it to a gentle simmer. Stir in pesto and Parmesan cheese until the sauce is smooth.
05 - Return cooked chicken to the skillet and toss to coat evenly with the creamy pesto sauce.
06 - Add the drained penne to the skillet, tossing to combine thoroughly. Incorporate reserved pasta water as needed to reach preferred sauce consistency.
07 - Adjust seasoning with additional salt and pepper to taste. Serve immediately garnished with fresh basil leaves and extra Parmesan if desired.
