Creamy Chicken Pesto Pasta

• Chicken breast

  7.1 oz
• Penne pasta

  5.3 oz
• Basil pesto

  3.5 oz
• Heavy cream

  3.3 tbsp
• Grated Parmesan cheese

  1.1 oz
• Olive oil

  1 tbsp
• Garlic

  1 clove
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp
• Cherry tomatoes

  1.8 oz

All Steps

1. 1

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain, reserving about 1/4 cup of pasta water.

2. 2

   While the pasta cooks, cut the chicken breast into bite-sized pieces. Season with salt and black pepper.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until golden brown and cooked through. Remove chicken from the skillet and set aside.

4. 4

   Mince the garlic clove. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

5. 5

   Reduce heat to medium-low. Add the basil pesto and heavy cream to the skillet, stirring to combine. If the sauce is too thick, add a splash of the reserved pasta water.

6. 6

   Add the cooked pasta and the cooked chicken back into the skillet. Toss everything together until the pasta and chicken are evenly coated with the creamy pesto sauce.

7. 7

   Stir in the grated Parmesan cheese. Taste and adjust seasoning if needed.

8. 8

   Serve immediately, garnished with halved cherry tomatoes for a fresh burst of flavor and color.