# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - 3/4 cup heavy cream
04 - 1/3 cup grated Parmesan cheese
→ Pesto
05 - 1/3 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
10 - Fresh basil leaves (optional)
11 - Extra grated Parmesan (optional)
# Preparation steps:
01 - Boil penne pasta in salted water until al dente, following package directions. Drain and reserve 1/3 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook 5 to 6 minutes until golden and cooked through. Remove chicken and set aside.
03 - In the same skillet, sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Reduce heat to medium. Pour in heavy cream and bring to a gentle simmer. Stir in pesto and Parmesan until sauce is smooth and combined.
05 - Return chicken to skillet and toss to coat evenly in the sauce.
06 - Add drained penne to skillet and mix gently. Incorporate reserved pasta water gradually to achieve desired sauce consistency.
07 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with fresh basil leaves and extra Parmesan if desired.
