Instructions

• Begin by bringing a large pot of salted water to a boil. Once boiling, add the 8 ounces of pasta. Cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta in a colander.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast to the skillet, seasoning it with salt and pepper. Cook the chicken for about 5-7 minutes or until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.
• In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn it! Pour in the 1 cup of heavy cream, stirring to combine with the garlic. Let it simmer gently for 2-3 minutes to thicken slightly.
• Stir in the 1/2 cup of basil pesto, mixing well until the sauce is creamy and well blended. Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together, adding reserved pasta water as needed to reach your desired consistency.
• Once everything is well combined, remove from heat. Stir in the 1/4 cup of grated Parmesan cheese until melted and creamy. Serve the pasta warm, garnished with fresh basil leaves for an extra pop of color and flavor.