Chicken Pesto Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp. extra-virgin olive oil

2 (8-oz.) boneless, skinless chicken breasts, cut into 1" pieces

Kosher salt

4 garlic cloves, finely chopped

1/4 tsp. crushed red pepper flakes

1 3/4 c. water

3/4 c. heavy cream

8 oz. penne

1 oz. Parmesan, finely grated (about 1/2 cup)

2/3 c. store-bought or homemade pesto

Fresh basil, for serving (optional)

Directions

In a medium skillet over medium heat, heat oil. Add chicken; season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and an instant-read thermometer registers 160°, 4 to 5 minutes total. Transfer to a plate.

In same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds. Add water, cream, and 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta, 8 to 10 minutes.

Stir in Parmesan and chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes. Remove from heat and fold in pesto; if sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt, if needed. Top with basil (if using).

Nutrition

• Calories: 786
• Total Fat: 46 g
• Saturated Fat: 17 g
• Trans Fat: 1 g
• Cholesterol: 149 mg
• Sodium: 914 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 43 g