Ingredients:

  • 1 lb boneless skinless chicken breasts, cubed into 1-inch pieces
  • 12 oz penne or fusilli pasta
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup basil pesto
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Heat olive oil in a skillet over medium-high heat. Season chicken cubes with salt and pepper. Add chicken in a single layer and sear without moving for 3 minutes until a golden-brown crust forms. Flip and cook for another 3 minutes until cooked through. Remove chicken from the pan and set aside.
  3. Add pasta to boiling water. Cook for 1-2 minutes less than package directions to ensure it stays al dente. Reserve 1/2 cup of starchy pasta water before draining the pasta.
  4. Lower skillet heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and simmer for 2 minutes until slightly thickened.
  5. Stir in Parmesan cheese until melted. Reduce heat to low and stir in pesto and lemon juice until the sauce is a uniform, vibrant green.
  6. Toss in the cooked pasta and seared chicken. Gradually add reserved pasta water one tablespoon at a time until the sauce coats the noodles in a glossy sheen. Garnish with fresh basil and red pepper flakes.