# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts, approximately 14 oz, cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - ¾ cup heavy cream
04 - ⅓ cup grated Parmesan cheese
→ Pesto
05 - ⅓ cup basil pesto, store-bought or homemade
→ Vegetables
06 - 1 small onion, finely chopped
07 - 2 garlic cloves, minced
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Fresh basil leaves
11 - Extra grated Parmesan cheese
# Directions:
01 - Boil penne in a large pot of salted water according to package instructions until al dente. Drain, reserving ⅓ cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 5–6 minutes until golden and cooked through. Remove and set aside.
03 - In the same skillet, sauté chopped onion for 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
04 - Lower heat to medium. Stir in heavy cream, bring to simmer, then blend in pesto and Parmesan until smooth.
05 - Return chicken to skillet, tossing to coat evenly with sauce.
06 - Incorporate drained penne into skillet, mixing to combine. Add reserved pasta water gradually to reach desired sauce consistency.
07 - Adjust seasoning with salt and pepper as needed. Serve garnished with fresh basil and extra Parmesan if preferred.
