Chicken Penne with Artichokes, Tomatoes, and Pesto Cream

By bakers_delight85

Ingredients

• 12 ounces penne pasta
• 1 Tbsp. olive oil
• 2 boneless skinless chicken breast halves, cubed
• 1 14-ounce can artichoke hearts, drained and halved
• 1 14-ounce can diced tomatoes, drained
• 1 cup heavy cream, or more if necessary
• 1/2 cup prepared basil pesto
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Preparation

Step 1

Cook the pasta according to the package directions. Drain and set aside.
Meanwhile, heat the oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides. Add the artichoke hearts, tomatoes, cream, and pesto and bring to a simmer. Simmer, stirring frequently, for 3 minutes, or until the chicken is cooked through and no longer pink on the inside.
Fold in the cooked pasta and Parmesan cheese and cook for 1 minute to heat through, adding more cream or a little water if necessary to create a thinner sauce. Remove from the heat and season to taste with salt and pepper.