Creamy Pesto Chicken Pasta

Instructions

1. 1

   Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   While pasta cooks, cut chicken breasts into bite-sized pieces and season with salt and pepper.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6-8 minutes until golden brown and cooked through (internal temp 165°F/74°C).

4. 4

   Add minced garlic to the pan and sauté for 30 seconds until fragrant.

5. 5

   Reduce heat to medium-low and add the pesto and heavy cream, stirring to combine into a smooth sauce.

6. 6

   Add the halved cherry tomatoes and let them warm through for 2-3 minutes.

7. 7

   Add the drained pasta to the skillet and toss everything together. If the sauce seems too thick, add pasta water a little at a time until desired consistency is reached.

8. 8

   Remove from heat and stir in half the parmesan cheese. Taste and adjust seasoning with salt and pepper.

9. 9

   Serve immediately topped with remaining parmesan cheese and fresh basil leaves.