Chicken Pesto Pasta

Instructions

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).

• tbsp. extra-virgin olive oil Notes: 2
• boneless Notes: 2, 8-oz., skinless chicken breasts, cut into 1" pieces
• kosher salt
• garlic cloves Notes: 4, finely chopped
• tsp. crushed red pepper flakes Notes: 1/4
• water Notes: 1 3/4
• heavy cream Notes: 3/4
• oz. penne Notes: 8
• oz. Parmesan Notes: 1, about 1/2 cup, finely grated
• store-bought or homemade pesto Notes: 2/3
• Fresh basil Notes: optional, for serving

  Optional