# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 12.3 oz penne pasta
→ Dairy
03 - 3/4 cup heavy cream
04 - 1/3 cup grated Parmesan cheese
→ Pesto
05 - 1/3 cup basil pesto
→ 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 - Extra grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain, reserving 1/3 cup 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 brown 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, then add minced garlic and sauté for 30 seconds until fragrant.
04 - Reduce heat to medium and pour in heavy cream. Bring to a gentle simmer, then stir in basil pesto and grated Parmesan until the sauce is smooth.
05 - Return the cooked chicken to the skillet and toss to coat evenly with the sauce.
06 - Add the drained penne to the skillet and gently toss to combine. Add reserved pasta water as needed to achieve a creamy consistency. Adjust seasoning with salt and pepper.
07 - Serve immediately, garnished with fresh basil leaves and additional grated Parmesan if desired.
