Cheesy Chicken Spaghetti Delight

1Cook the angel hair pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat some oil over medium heat. Add the boneless chicken breasts (2) and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside to cool.

3In the same skillet, add some more oil if needed and sauté the minced garlic (2 cloves) and diced onion (½) until translucent and fragrant.

4Stir in the tomato paste (½ cup) and tomato sauce (1 cup), mixing well to combine. Add the basil pesto (3 tbsp) and seasoning, adjusting to taste.

5Slice the cooked chicken breasts into bite-sized pieces and add them back to the skillet, stirring to coat the chicken with the sauce. Let the mixture simmer for a few minutes to allow the flavors to meld together.

6Add the cooked angel hair pasta (8 oz) to the skillet, tossing gently to combine and ensure the pasta is coated with the sauce.

7Sprinkle the shredded cheese (1 cup) over the top of the pasta and chicken mixture. Cover the skillet with a lid and let it simmer until the cheese is melted and bubbly, about 2-3 minutes.

8Remove from heat and serve the cheesy chicken spaghetti hot, garnished with some fresh basil leaves if desired.