Chicken Pesto Pasta

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain and set aside.
2. 2
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and black pepper. Add chicken to skillet and cook for 2-3 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
3. 3
   In the same skillet, heat remaining olive oil. Add halved cherry tomatoes and sauté for 2-3 minutes until softened. Add minced garlic and stir for about 30 seconds.
4. 4
   Lower heat to low. Stir in pesto, heavy cream, and Parmesan cheese until the sauce is smooth and creamy. Add reserved pasta water if sauce is too thick.
5. 5
   Return chicken and pasta to the skillet. Toss gently until everything is well coated and heated through. Taste and adjust seasoning as needed.
6. 6
   Divide pasta among plates. Sprinkle with extra Parmesan and fresh basil. Serve immediately!