# Ingredient List:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - 3/4 cup heavy cream
04 - 1/3 cup grated Parmesan cheese
→ Pesto
05 - 1/3 cup 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
10 - Fresh basil leaves
11 - Extra grated Parmesan
# Steps:
01 - Boil penne in a large pot of salted water until al dente according to the package instructions; drain, reserving 1/3 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook 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. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Lower heat to medium, pour in heavy cream and bring 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 thoroughly with the sauce.
06 - Add drained penne to the skillet and mix well. Add reserved pasta water as needed to reach desired sauce consistency.
07 - Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with fresh basil leaves and extra grated Parmesan if preferred.
