# Ingredients:
→ Poultry
01 - 2 boneless, skinless chicken breasts (14 oz), cut into bite-sized pieces
→ Pasta
02 - 12.3 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 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - Fresh basil leaves
11 - Extra grated Parmesan cheese
# Instructions:
01 - Boil penne in a large pot of salted water until al dente according to package instructions. Drain the pasta, reserving 3.4 fl oz 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 cooked through. Remove from skillet and set aside.
03 - In the same skillet, cook chopped onion for 2 to 3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Lower heat to medium. Stir in heavy cream and bring to a gentle simmer. Add pesto and Parmesan cheese, mixing until evenly combined and smooth.
05 - Return cooked chicken to the skillet and toss to coat thoroughly with the sauce.
06 - Incorporate drained penne into the skillet, tossing to combine. Add reserved pasta water gradually to reach desired sauce consistency.
07 - Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with fresh basil leaves and extra Parmesan as desired.
