Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite sized pieces
- Salt and ground black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 12 ounces basil pesto
- 1/2 cup Half and Half
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan cheese
- 8 ounces pasta *See notes
- Chopped basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
- While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
- To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
- Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the Half and Half and garlic powder. Simmer for about 2-3 minutes.
- Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.
- Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional)
