Ingredients
Equipment
Method
- In a medium skillet over medium heat, heat the oil. Add the chicken and season with 3/4 teaspoon of salt. Cook, stirring occasionally, for 4 to 5 minutes, until browned and an instant-read thermometer registers 160°F. Transfer the chicken to a plate.
- In the same skillet over medium heat, cook the garlic and red pepper flakes for about 30 seconds, stirring until fragrant. Add the water, cream, and the remaining 1/2 teaspoon of salt, and bring the mixture to a simmer. Add the penne and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced to a sauce that coats the pasta.
- Stir in the Parmesan and the cooked chicken. Toss for about 2 minutes until the cheese is melted and the chicken is warmed through. Remove the skillet from the heat and fold in the pesto. If the sauce feels dry, add water, 1 tablespoon at a time, until a creamy sauce forms. Season with more salt if needed. Top with fresh basil if you are using it.
Notes
If the sauce is too thick after adding the pesto, you can add water one tablespoon at a time to reach your desired consistency. The fresh basil for topping is optional but adds a fresh flavor.