Preparation Steps

• Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
• While the pasta cooks, season the chicken strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
• Add the chicken to the skillet and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
• In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
• Reduce heat to medium. Pour in heavy cream and stir. Let it simmer gently for 2–3 minutes.
• Stir in the pesto and Parmesan cheese until smooth and creamy. Add reserved pasta water as needed to reach desired consistency.
• Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until well coated.
• Cook for an additional 1–2 minutes to heat through. Taste and adjust seasoning if needed.
• Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.