Stepwise Method: Creamy Pesto Chicken Penne

• Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of pasta water for later use.
• While the pasta cooks, season the chicken breasts generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
• Reduce the heat to medium and pour 1 cup of heavy cream into the same skillet used for the chicken, scraping up any browned bits left behind. Stir in 1/2 cup of basil pesto and 1/2 cup grated Parmesan cheese. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
• Add the cooked penne pasta and sliced chicken back into the skillet with the creamy pesto sauce. Toss everything together until the pasta is evenly coated and heated through. Taste and adjust seasoning with more salt and pepper if needed.
• Transfer the creamy pesto chicken penne to serving bowls or plates. Garnish with fresh basil leaves for a pop of color and extra fresh flavor. Serve immediately and enjoy!