Cooking Steps

• Season the chicken. Add the chicken to a bowl and season with Italian seasoning, kosher salt, and black pepper. Toss to coat.
• Cook the pasta. Bring a medium pot of water to a boil, salt it well with about 1 tablespoon of salt, and cook the pasta until al dente according to package instructions (about 8 to 9 minutes).
• Cook the chicken. In a large non-stick skillet, heat olive oil over medium-high. Add the chicken and cook until golden brown and cooked through, about 7 to 8 minutes.
• Drain the pasta. Reserve about 1 cup of the cooking water and drain the pasta.
• Combine. In the pan with the chicken, lower the heat and stir in the cooked pasta, heavy cream, parmesan, and sundried tomatoes, adding cooking water as needed for consistency.
• Add the pesto. Turn off the heat, stir in the basil pesto, and finish with grated parmesan, red pepper flakes, and basil leaves. Serve.