2 chicken breasts, sliced into ½-inch strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
¾ cup heavy cream
½ grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomatoes, halved
Parmesan cheese to garnish
Chopped basil to garnish
Heat the oil in a pan over high heat
Add the chicken, garlic, salt, and pepper and cook until golden.
Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly mixed.
Cook the sauce until it has reduced, about five to seven minutes.
Toss in the pasta and cherry tomatoes, stirring until evenly coated.
Remove from heat. To serve, a heavy pinch of parmesan cheese and basil on top!