Pesto Chicken Pasta Made Stepwise

• Begin by bringing a large pot of salted water to a boil. Once boiling, add your choice of pasta. Cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bite-sized chicken pieces and season with salt, black pepper, and 1 teaspoon of Italian seasoning. Cook for about 5-7 minutes or until the chicken is golden brown and cooked through.
• Once the chicken is cooked, add 2 cloves of minced garlic to the skillet. Sauté for an additional minute until fragrant, being careful not to burn the garlic.
• Stir in 1 cup of basil pesto, and if you’re using it, add 1/2 cup of heavy cream at this stage. Mix well to combine, and let it simmer for a couple of minutes to meld the flavors.
• Add the cooked pasta to the skillet with the chicken and pesto mixture. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
• Sprinkle 2 tablespoons of grated Parmesan cheese and 2 tablespoons of toasted pine nuts (if using) over the pasta. Toss again to combine, allowing the cheese to melt slightly in the warm pasta.
• Plate your Pesto Chicken Pasta, garnishing with fresh basil leaves and additional grated Parmesan cheese. If you like a bit of heat, sprinkle some 1/4 teaspoon of red pepper flakes on top before serving.