Parmesan Pesto Chicken Pasta

• 12 lb bow tie pasta or 1 lb cheese tortellini
• 3 tablespoons olive oil
• 14 cup basil pesto
• 2 garlic cloves
• 1 12 cups heavy cream
• salt & freshly ground black pepper
• 13 cup shredded parmesan cheese
• 2 chicken breasts

1. Preheat oven to 400 degrees.
2. Lightly salt and pepper chicken breasts.
3. Bake for 35 to 40 minutes, depending on size.
4. If you use stuffed tortellini, put pasta in water and then bring to boil.
5. Heat olive oil in a large skillet over medium-high heat, turn down to medium-low heat and add pesto to skillet.
6. Stir until oil and pesto are infused.
7. Add garlic, salt and pepper and stir well.
8. Allow one minute for garlic to begin to cook, stirring constantly so there is no burning.
9. Add heavy cream, all the while stirring with a wooden spoon to allow the cream to thicken (about 8 to 10 minutes).
10. Once the cream has thickened, add the parmesan cheese.
11. Turn the heat to low and continue stirring with the wooden spoon for about 3 to 4 minutes until the cheese melts inches Cut chicken into strips and add to the sauce, coating well.
12. Drain pasta and add to the sauce, stirring to coat well.
13. Serve in a large pasta bowl.

pasta, olive oil, basil pesto, garlic, heavy cream, salt, parmesan cheese, chicken breasts

Taken from www.food.com/recipe/parmesan-pesto-chicken-pasta-503466 (may not work)