Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ tsp garlic powder
  • 1 lb penne or fusilli pasta
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cup basil pesto
  • ½ cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water.
  2. Toss cubed chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat.
  3. Add chicken in a single layer and sear without moving for 3-4 minutes until a golden-brown crust forms. Flip and cook for another 3-4 minutes until cooked through. Remove chicken and set aside.
  4. Reduce skillet heat to medium. Melt butter in the same pan, scraping up the brown bits. Stir in minced garlic and sauté for 60 seconds.
  5. Pour in heavy cream and bring to a gentle simmer for 2 minutes until thickened. Stir in the pesto and Parmesan cheese, whisking for 1 minute until the sauce is uniform.
  6. Add the cooked pasta and seared chicken back into the skillet. Toss gently to coat. Stir in reserved pasta water one tablespoon at a time until the sauce reaches a glossy consistency.