Cook pasta according to box directions. Drain, set aside
Season chicken with salt, pepper and onion powder and cook in a large skillet with the minced garlic until brown and cooked through.
Add milk, cream cheese and pesto, and whisk to melt the cream cheese. Cook for 5 minutes until thickened. Taste the sauce, and add more pesto if you like!
Add in the cooked and drained pasta and toss until well combined.
Add the chicken and cherry tomatoes over the top.
Grate some parmesan cheese, add some fresh cracked pepper.
Devour.
Notes
What temperature should chicken be cooked to? Use a digital thermometer and check your chicken in the thickest part of a piece. It needs to be 165 degrees F.Substitutions:
You can switch this up and use shrimp instead of chicken, or even some fish fillets as they’ll cook super fast and will taste great with the pesto.
Roasted red peppers or sun dried tomatoes are a great sub for cherry tomatoes, if you have them in your pantry!