Preparation Steps

• Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
• Season the chicken strips with salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. 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. Stir in heavy cream and pesto. Simmer for 2-3 minutes, stirring occasionally.
• Return the cooked chicken to the skillet. Add the drained pasta and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
• Stir in grated Parmesan cheese until melted and creamy.
• Taste and adjust seasoning with salt and pepper if needed.
• Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.