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Ingredients
2 tbsp extra-virgin olive oil- 2 boneless skinless chicken breasts 8 oz each, cut into 1-inch pieces
kosher salt to taste
4 cloves garlic finely chopped
¼ tsp red pepper flakes
1 ¾ cups water plus more if needed
¾ cup heavy cream- 8 oz penne
1 oz Parmesan finely grated- ⅔ cup pesto
fresh basil optional, for serving
Instructions
- Heat the oil in a skillet over medium. Season the chicken with 3/4 teaspoon salt and cook, stirring occasionally, until browned, about 4 to 5 minutes. Transfer to a plate.
- In the same skillet, stir the garlic and red pepper flakes for about 30 seconds. Add the water, cream and 1/2 teaspoon salt and bring to a simmer.
- Add the penne and simmer for 8 to 10 minutes, stirring occasionally, until al dente and coated by the reduced liquid.
- Return the chicken and stir in the Parmesan until melted and the chicken is cooked through. Turn off the heat and fold in the pesto. Add water a tablespoon at a time if needed to loosen the sauce.
Notes
Add the pesto off the heat and adjust the seasoning after tasting it.
Adapted from Taylor Ann Spencer, Delish.
