Creamy Pesto Rigatoni

• 1 pound Chicken Breast, Skinless And Boneless
• Kosher Salt And Black Pepper
• 1 pound Rigatoni Pasta
• 3 Tablespoons Olive Oil, Divided
• 1 Tablespoon Minced Garlic
• 1 cup Grape Tomatoes, Halved
• 1/4 teaspoons Red Chili Flakes
• 1 cup Pesto
• 1/2 cups Heavy Cream
• 1/4 cups Grated Parmesan Cheese

1. Slice chicken breast into strips and season with salt and pepper.
2. Set aside.
3. Fill a large pot of water and bring it to a boil.
4. Heavily salt the water and cook pasta according to directions.
5. In a heavy bottom pan, add 1-2 tablespoons of olive oil and brown the chicken.
6. Once cooked, remove the chicken from the pan.
7. Add an additional tablespoon of oil and cook garlic over medium heat for 1-2 minutes before tossing in the tomatoes and red chili flakes.
8. Cook for about 2 minutes and stir in pesto.
9. Heat the pesto and then stir in the heavy cream.
10. Once incorporated, toss in the pasta, chicken, parmesan cheese and coat well.
11. Check for seasonings and adjust with salt and pepper as needed.
12. Serve warm.

chicken, kosher salt, olive oil, garlic, grape tomatoes, red chili flakes, pesto, heavy cream, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-pesto-rigatoni/ (may not work)