Tender chicken pieces and penne come together in a vibrant basil pesto sauce, all cooked in a single pot. The pasta absorbs the herby, garlicky flavors as it cooks, making every bite rich and satisfying without any extra effort.
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Heat olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then cook until golden on all sides.
Add the chicken broth and bring to a boil. Stir in the penne pasta.
Reduce heat to medium, cover, and cook the pasta until al dente, stirring occasionally.
Stir in the basil pesto and heavy cream. Cook for another 2 minutes until the sauce thickens.
Remove from heat, sprinkle with Parmesan, and serve immediately.
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