# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approx. 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - 7 fl oz 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
# Directions:
01 - Boil penne in a large pot of salted water until al dente, following package directions. Drain, reserving 3.5 fl oz of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook for 5 to 6 minutes until golden and fully cooked. Remove and set aside.
03 - Add chopped onion to the same skillet; sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Reduce heat to medium. Pour in heavy cream and gently simmer. Stir in basil pesto and grated Parmesan until the sauce is smooth and well combined.
05 - Return the cooked chicken to the skillet, tossing to coat in the creamy pesto sauce.
06 - Add drained penne to the skillet; stir to combine completely. Add reserved pasta water gradually to adjust sauce consistency as needed.
07 - Taste and season with extra salt and pepper if needed. Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese if desired.
