ONE POT Chicken Pesto Pasta | The Recipe Rebel

Ingredients
1 tablespoon oil
2 boneless skinless chicken breasts cut into 1/2" cubes (about ¾ lb)
1 teaspoon minced garlic
½ teaspoon salt
⅛ teaspoon black pepper
1 ½ cups low sodium chicken broth
1 ½ cups low fat milk (or whole)
⅓ cup basil pesto
3 cups penne pasta (about 300 grams)
½ cup heavy cream (optional)
1 teaspoon corn starch (optional)
½ cup Parmesan cheese
Instructions
In a large pan over medium high heat, heat oil on medium high heat until hot. Add the chicken, and cook until the chicken is just cooked on the outside, about 3-4 minutes. (If you prefer, you can cook longer until browned)
Add the garlic, salt and pepper and cook 1 minute.
Stir in the broth, milk, pesto and pasta. Bring to a simmer over medium-high heat, then reduce to medium, and cook, stirring often. Cover with a lid once most of the liquid has been absorbed and continue cooking until pasta is al dente or desired tenderness, about 10 minutes total.
If desired, whisk together the cream and corn starch (optional, but makes for a creamier sauce). Stir into pasta and cook until thickened slightly, 1-2 minutes. Stir in Parmesan cheese and serve.