Pasta in Pesto Cream with Chicken and Tomatoes

Printed from Jenn's Food Journey, slightly adapted from Mary, Food Floozie

10-12 oz penne pasta
1 teaspoon olive oil
2 small boneless, skinless chicken breasts, cut into bite size chunks
16 cherry tomatoes, quartered
1/4 cup prepared pesto
1/4 cup heavy cream
salt and pepper to taste

Cook pasta according to package directions; drain - reserving 1/2 cup pasta water. Set aside.

Meanwhile, in a skillet, over medium heat, add the oil. Add the chicken and cook until no longer pink, about 8 minutes. Add the tomatoes and cook another 3 minutes. Stir in the pesto and cook another 2 minutes. Slowly add the cream and let simmer another minute or two, or until everything is heated through. Season with salt and pepper as needed. If pasta is too dry, add a little of the reserved pasta water. Serve immediately and enjoy!