Creamy Pesto Chicken Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

2.While the pasta cooks, season the chicken breasts with salt and pepper on both sides.

3.In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing into strips.

4.In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in 1/4 cup of olive oil until a smooth pesto forms. Adjust seasoning as needed.

5.In the same skillet used for the chicken, add the homemade pesto, fresh cream, and cream cheese. Stir well to combine and heat through over medium heat, about 2-3 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6.Add the cooked pasta to the skillet and toss to coat in the creamy pesto sauce. Stir in the sliced chicken and red pepper flakes if using. Cook for an additional minute to heat everything through.

7.Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese.