Begin by boiling a large pot of salted water. Once boiling, add the short cut pasta and cook according to package instructions, typically around 8-10 minutes until al dente. Reserve about half a cup of pasta water before draining.

While the pasta cooks, cut boneless skinless chicken breasts into bite-sized pieces and season generously with salt and pepper. Set the seasoned chicken aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chicken pieces and cook for about 6-8 minutes, stirring occasionally until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, lower the heat and add minced garlic. Sauté for about 1-2 minutes until fragrant and light golden.

Pour in 1 cup of heavy cream, 1 cup of chicken broth, and 1 cup of grated Parmesan cheese. Bring to a boil while stirring, then reduce to simmer for about 5-7 minutes until thickened.

Stir in 1 cup of pesto sauce into the thickened cream mixture. Allow to simmer for another minute.

Add the cooked chicken and drained pasta back into the skillet, tossing to coat with the sauce. If too thick, add reserved pasta water to desired consistency.

Serve portions of creamy pesto chicken pasta onto plates, garnishing with extra Parmesan or olive oil if desired.