Creamy Pesto Chicken Pasta

1: Bring a large pot of lightly salted water to a boil.

2: Add pasta, and cook for 10 minutes, or until al dente. Save 1 cup of pasta water once cooked, drain pasta and set aside.

3: Meanwhile, add chicken in a bowl and marinate for 30 minutes with salt, pepper, paprika, and garlic powder.

4: In a large skillet, melt butter over medium heat.

5: Add the marinated chicken and sauté until fully cooked. Remove the chicken filet, slice, and set aside.

6: In the same skillet, add garlic and cherry tomatoes. Sauté for 1 minute.

7: Stir in cream, and season with salt, pepper, and red chili flakes.

8: Add Barilla Creamy Genovese Pesto Sauce, parmesan cheese, and toss in the cooked pasta.

9: Mix together and add in reserved pasta water as needed until the sauce is glossy.

10: Add the sliced chicken strips on top of the pesto pasta.

11: Garnish with some fresh basil leaves and grated parmesan cheese on top.