boneless skinless chicken breastcut into 1-inch pieces1 lb
Italian seasoning1 tsp
kosher saltto taste~1 tspest.
black pepperto taste~½ tspest.
penne pastapreferably with ridges8 oz
extra virgin olive oil2 tbsp
heavy cream½ cup
parmesan cheeseplus more for serving if desired
¼ cups
sundried tomatoesdrained if packed in oil¼ cups
basil pestohomemade or quality store-bought½ cup
red pepper flakesadjust to taste or omit if preferred½ tsp
fresh basil leavestorn, for garnish~¼ cupsest.
Steps
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1
Cut the chicken breast into 1-inch bite-sized pieces, about a pound total.
2
Season the chicken pieces with kosher salt, black pepper, and Italian seasoning, tossing to coat evenly.
3
Fill a pot with water and bring to a boil, then salt the water generously like seawater.
4
Heat a non-stick pan over medium-high heat and add 2 tablespoons of extra virgin olive oil, coating the bottom.
5
Add the penne pasta to the boiling water and cook according to package directions, stirring once.
6
Add the seasoned chicken to the hot pan (it should sizzle on contact). Cook for 7–8 minutes, tossing occasionally, until browned on all sides and juices run clear.
7
Before draining the pasta, reserve some of the starchy pasta cooking water (about 1 cup) to use in the sauce.
8
Drain the pasta and add it to the chicken pan.
9
Add parmesan cheese, sundried tomatoes, heavy cream, and about 1/2 cup of basil pesto, then toss everything together.
10
Add a small amount of reserved pasta water to reach desired sauce consistency, creating extra creaminess without adding more cream.
11
Stir in red pepper flakes to taste, adjusting as desired or omitting if you prefer less heat.
12
Serve immediately, garnished with torn fresh basil leaves and additional parmesan cheese if desired.
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