Ingredients
Equipment
Method
- Heat the oil in a medium skillet over medium heat. Add the chicken pieces and season with 3/4 tsp. salt. Cook, stirring occasionally, until the chicken is browned and an instant-read thermometer registers 160°, which takes about 4 to 5 minutes total. Transfer the cooked chicken to a plate.
- In the same skillet over medium heat, cook the garlic and red pepper flakes, stirring until fragrant, about 30 seconds. Add the water, heavy cream, and 1/2 tsp. salt. Bring the mixture to a simmer. Add the penne and cook, stirring occasionally, until the pasta is al dente and the liquid has reduced to a sauce that coats the pasta, about 8 to 10 minutes.
- Stir in the grated Parmesan cheese and the cooked chicken. Toss until the cheese is melted and the chicken is warmed through, about 2 minutes. Remove the skillet from the heat and fold in the pesto. If the sauce seems dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt if necessary. Top with fresh basil, if you are using it.
Nutrition
Notes
This recipe is a simple weeknight meal that comes together quickly. You can adjust the amount of red pepper flakes based on your preference for heat.