Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of your preferred pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, drain, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of diced chicken, seasoning it generously with salt and pepper. Sauté for about 6-8 minutes until golden brown and cooked through.

Reduce the heat to low, then stir in 3 minced garlic cloves, allowing them to sauté for about 1 minute until fragrant.

Reduce the heat further and mix in 1 cup of pesto sauce, stirring for about 2 minutes until aromatic and heated through.

Gradually pour in ½ cup of heavy cream, stirring constantly. Cook on low heat for about 1-2 minutes until the sauce thickens slightly, adding reserved pasta water as needed.

Add the cooked pasta and 1 cup of grated Parmesan cheese, tossing everything to ensure an even distribution of the creamy sauce. Let simmer for about 2-3 minutes until heated through.

Plate your Creamy Chicken Pesto Pasta, garnishing with additional Parmesan and a sprinkle of fresh basil. Serve immediately while hot.