# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - ⅞ cup heavy cream
04 - ¼ cup grated Parmesan cheese
→ Pesto
05 - ⅓ cup 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
# Step-by-Step:
01 - Boil penne in a large pot of salted water until al dente as per package directions. Drain, reserving ⅓ cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until golden and cooked through. Remove and set aside.
03 - In the same skillet, sauté chopped onion for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Lower heat to medium. Stir in heavy cream, bring to a gentle simmer, then whisk in basil pesto and Parmesan cheese until smooth.
05 - Return chicken to skillet, stirring to coat evenly with sauce.
06 - Toss drained penne into skillet with chicken and sauce; add reserved pasta water gradually to reach desired consistency.
07 - Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.
