Penne and Chicken with Creamy Pesto Sauce

Printed from Jenn's Food Journey, adapted from My

8-10 oz penne pasta
1 large boneless, skinless chicken breast, cooked and cut into bite size pieces
1/4-1/2 cup prepared pesto (depends on your taste, I used about 1/3 cup)
2-4 Tablespoons half and half or heavy cream
3/4 cup chopped cherry tomatoes
Fresh chopped basil - optional
Salt and Pepper, to taste

Cook the pasta according to package directions; drain well. Put pasta back in pot and add the chicken. Stir in pesto. Add the half and half or cream until the pasta is no longer dry and you have a creamy texture. Stir in the cherry tomatoes and season with salt and pepper to taste. Serve in bowls or on plates and top with fresh chopped basil if desired. Enjoy!