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)
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).
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)