Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add in your short pasta, such as penne rigate, and cook according to the package instructions until al dente—usually around 8-10 minutes. After cooking, reserve ½ cup of the pasta water, then drain the pasta and set it aside.

While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning. Toss the seasoned chicken with a sprinkle of all-purpose flour, ensuring an even coating. Heat a large skillet over medium-high heat and add olive oil, letting it shimmer. Once hot, add the chicken to the skillet and sauté for 5-7 minutes until it’s golden brown and cooked through. Remove the chicken and let it rest.

In the same skillet, reduce the heat to medium and add the butter. Once melted, toss in the chopped onion and sauté for about 3-4 minutes until it turns translucent. Then, add the minced garlic, stirring for an additional minute, until fragrant.

Deglaze the skillet by pouring in the chicken broth and bringing it to a gentle boil. Once boiling, stir in the basil pesto, and then lower the heat. Gradually add the half and half, along with garlic powder if using, allowing the sauce to simmer for 2-3 minutes.

Add the cooked chicken back into the skillet, letting it absorb the flavors for another 3-4 minutes as you stir gently. Now, sprinkle in the grated Parmesan cheese, stirring until it melts completely into the rich sauce.

Finally, add the drained pasta to the skillet, tossing everything together until well-combined. If the sauce appears too thick, gradually mix in reserved pasta water until you reach your desired creamy consistency.

Spoon your delicious Creamy Chicken Pesto Pasta onto plates and serve warm. For an elegant finish, consider garnishing with fresh basil or an extra sprinkle of Parmesan.