Creamy Pesto Chicken and Sun-Dried Tomato Pasta

Cook the penne pasta according to package directions until al dente. Reserve 0.5 cup of pasta water before draining.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the cubed chicken breast to the skillet, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Reduce the heat to medium. Stir in the chopped sun-dried tomatoes, heavy cream, and basil pesto. Bring the sauce to a gentle simmer.

Add the cooked and drained pasta to the skillet with the sauce. Toss to coat evenly.

Stir in 0.25 cup of grated Parmesan cheese. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with additional grated Parmesan cheese if desired.