Creamy pasta pesto with chicken

1. Cook the pasta in salted water according to the instructions on the packet and drain. Save 100 ml of the cooking water.
2. Meanwhile, cut the chicken breast into equally sized pieces and season with salt and pepper. Crush the garlic.
3. Heat a frying pan with Bertolli extra virgin olive oil and fry the chicken breast pieces until brown all over. Then add the garlic and mix well.
4. Briefly fry the pesto and add cream to the chicken and stir well. Taste and season with salt and pepper.
5. Let simmer together with 100 ml cooking water from the pasta. Meanwhile, halve the cherry tomatoes.
6. Add the cooked pasta and spoon through together with the cherry tomatoes.
7. Divide among 4 plates and serve with grated Parmesan cheese and some basil. Buon apetito!

Variation tip:  also tasty with rocket.