Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve $1/2text{ cup}$ of the starchy pasta water. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add them to the pan and cook for $6text{–}7text{ minutes}$ until browned and fully cooked through. Remove the chicken from the pan and set it aside (slice or dice it before returning later).
- In the same skillet, add the minced garlic and cook for about $30text{ seconds}$ until fragrant. If using, add the cherry tomatoes and sauté for $2text{–}3text{ minutes}$ until they are slightly blistered.
- Return the cooked chicken (sliced or diced) to the skillet. Add the cooked pasta and spoon in the basil pesto. Toss everything together until the pasta is coated. Add the reserved pasta water a little at a time to loosen the sauce and achieve your desired creamy consistency.
- Top generously with grated Parmesan cheese and fresh basil leaves. Serve immediately while warm.
Notes
For a richer, creamier sauce, stir in a splash of heavy cream or a dollop of cream cheese in Step 4. For a vegetarian option, replace the chicken with sautéed mushrooms, chickpeas, or grilled tofu. Store leftovers in an airtight container for up to $3text{ days}$; reheat gently, adding a splash of water or broth to refresh the sauce.