Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 lb penne or fusilli pasta
  • 1 tbsp salt (for boiling water)
  • 0.75 cup basil pesto
  • 0.5 cup heavy cream
  • 0.5 cup grated parmesan cheese
  • 1 cup reserved pasta water
  • 2 cloves garlic, minced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just under al dente (1-2 minutes less than package directions). Note: It will finish cooking in the sauce
  2. Reserve one cup of starchy pasta water before draining. Checkpoint: ensure the water is cloudy, not clear.
  3. Heat olive oil in a 12 inch skillet over medium high heat. Season chicken cubes with salt and pepper.
  4. Sear chicken in a single layer without stirring for 3 minutes until golden and sizzling.
  5. Flip the cubes and cook for another 3-4 minutes until opaque. Remove chicken from the pan and set aside on a plate.
  6. Lower heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant but not brown.
  7. Stir in heavy cream and simmer for 2 minutes until it slightly thickens.
  8. Fold in the basil pesto and parmesan cheese, stirring constantly until the sauce is velvety.
  9. Return the seared chicken and cooked pasta to the skillet.
  10. Pour in reserved pasta water a tablespoon at a time, tossing over low heat until the sauce perfectly coats the pasta.