A delightful and creamy chicken pasta dish with a hint of pesto, ready in no time.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Adding a bit of olive oil to the boiling water can prevent the pasta from sticking together.
In a large skillet, melt the butter over medium heat.
Use a non-stick skillet to ensure the butter doesn't burn.
Add the chicken, cut into bite-sized pieces, to the skillet and cook until browned and fully cooked.
Avoid overcrowding the skillet to ensure even cooking of the chicken.
Stir in the pesto sauce and cream, and season with salt and pepper to taste. Simmer for a few minutes until the sauce thickens slightly.
For a richer flavor, let the sauce simmer on low heat for a bit longer.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Heat through.
Make sure the pasta is well coated with the sauce for maximum flavor.
Serve the pasta hot, garnished with freshly grated Parmesan cheese and a sprinkle of fresh basil if desired.
Serve immediately to enjoy the dish at its best temperature and texture.
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