Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch medallions
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 12 oz penne pasta
  • 4 oz cream cheese, softened
  • 0.5 cup heavy cream
  • 0.5 cup basil pesto
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup reserved starchy pasta water
  • 1 cup cherry tomatoes, halved
  • 0.25 cup fresh basil leaves, chiffonade
  • 1 pinch red pepper flakes

Instructions:

  1. Pat the chicken medallions dry with paper towels and season with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until the oil shimmers and barely wisps smoke. Add chicken in a single layer and sear for 3 minutes per side until a golden crust forms and internal temperature reaches 165°F. Remove to a plate and cover with foil.
  3. Boil the pasta in heavily salted water, cooking for 1-2 minutes less than the package directions to achieve a firm al dente texture. Shatter a noodle with your teeth to check — it should have a tiny white dot of uncooked flour in the very center. Reserve 1/4 cup of pasta water before draining.
  4. In the same skillet used for the chicken, turn the heat down to medium low. Whisk together the softened cream cheese and heavy cream until the mixture is completely smooth and bubbly.
  5. Add the cooked penne, the pesto, and the Parmesan to the skillet. Pour in the reserved pasta water. Toss everything together until the sauce turns a vibrant green and coats every ridge of the pasta.
  6. Fold in the chicken medallions and the halved cherry tomatoes. Turn off the heat immediately. Garnish with fresh basil chiffonade and red pepper flakes before serving.