Instructions

• Bring a large pot of salted water to a boil. Add 12 ounces pasta and cook according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
• While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add the 2 cups bite-sized chicken pieces (from 2 medium chicken breasts) to the skillet. Season with salt, black pepper, and 1 teaspoon Italian seasoning. Cook 5–7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
• Reduce the heat to low. Add the 2 cloves minced garlic to the same skillet and cook 30–60 seconds, stirring, until fragrant (do not let it brown).
• Add ¾ cup basil pesto and, if using, ¼ cup heavy cream to the skillet. Stir to combine and warm the sauce for about 1–2 minutes.
• Stir in 2 tablespoons grated Parmesan cheese and, if using, ¼ teaspoon red pepper flakes. Continue to cook over low heat until the cheese melts and the sauce is smooth.
• Add the cooked pasta and the cooked chicken back into the skillet. Toss everything together to coat evenly. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until you reach the desired consistency. Warm for 1–2 minutes more.
• Divide the pasta among plates and top with, if using, 2 tablespoons toasted pine nuts, fresh basil leaves, and extra grated Parmesan cheese for serving. Serve warm.