For the Pasta:
1 pound (450 g) dried pasta (such as penne, fusilli, or rigatoni) 1 tablespoon olive oil 1/2 cup (120 ml) chicken broth 1/4 cup (60 ml) heavy cream 1/4 cup (60 ml) grated Parmesan cheese Salt and black pepper to tasteFor the Pesto:
1 cup (240 ml) fresh basil leaves 1/2 cup (120 ml) olive oil 1/2 cup (60 g) pine nuts 1/4 cup (60 g) grated Parmesan cheese 2 cloves garlic, minced Salt and black pepper to tasteFor the Grilled Chicken:
1 boneless, skinless chicken breast (about 6 ounces/170 g) 1 tablespoon olive oil 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon black pepperInstructions:
For the Pasta:
1.
Cook the pasta according to the package directions.
Drain and reserve.
2.
In a large skillet, heat the olive oil over medium heat.
Add the chicken broth, heavy cream, and Parmesan cheese.
Season with salt and black pepper to taste.
Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
For the Pesto:
1.
In a food processor or blender, combine the basil leaves, olive oil, pine nuts, Parmesan cheese, garlic, salt, and black pepper.
Process until smooth and well blended.
For the Grilled Chicken:
1.
In a small bowl, combine the olive oil, oregano, salt, and black pepper.
Rub the mixture all over the chicken breast.
2.
Heat a grill pan or grill over medium heat.
Grill the chicken for 6-8 minutes per side, or until cooked through.
To Assemble:
1.
Add the cooked pasta to the skillet with the sauce.
Stir to combine.
2.
Spoon the pesto over the pasta and chicken.
Toss to coat.
3.
Serve immediately, garnished with additional Parmesan cheese if desired.