Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 tsp (5g) garlic powder
  • 1 lb (450g) penne pasta
  • 1 tbsp (15ml) salt
  • 3/4 cup (180ml) prepared basil pesto
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 3 cloves (15g) garlic, minced
  • 1/4 cup (60ml) reserved pasta cooking water

Instructions:

  1. Fill a large pot with water, add 1 tbsp salt, and bring to a rolling boil. Add the penne and cook according to the box, but pull the pasta out 1-2 minutes before it is fully al dente. Note: It will finish cooking in the sauce.
  2. Dip a measuring cup into the pot and reserve 1/4 cup of the cloudy pasta water. Drain the rest of the pasta.
  3. Pat the chicken cubes dry with paper towels. Season them with salt, pepper, and garlic powder. Note: Dry meat sears better.
  4. Heat olive oil in your 12 inch skillet over medium high heat. Add chicken in a single layer and cook 5-7 mins until the edges are golden brown.
  5. Move the chicken to a plate and keep it there for now.
  6. Lower the skillet heat to medium. Toss in the minced garlic and sauté for 30 seconds until you can smell it clearly.
  7. Pour in the heavy cream. Let it simmer gently for 2 mins until it starts to thicken slightly.
  8. Whisk in the basil pesto and Parmesan cheese. Stir until the sauce is a smooth, vibrant green.
  9. Add the seared chicken and the drained penne back into the skillet. Toss everything together over low heat.
  10. Stir in the reserved pasta water one tablespoon at a time until the sauce looks glossy and coats the pasta.