Boil a large pot of salted water. Cook the 16 oz of penne pasta according to package directions until al dente. Drain and set aside.

Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the 16 oz of bite-sized poultry pieces, season with 0.5 tsp salt and 0.25 tsp black pepper. Cook for 5-7 minutes until golden brown and cooked through.

Lower the heat to medium. Add 2 cloves of minced garlic to the skillet and saute for 1 minute until fragrant.

Pour in 1 cup of heavy cream and 0.5 cup of basil pesto. Stir well to combine, bringing the mixture to a gentle simmer.

Stir in 0.5 cup of grated Parmesan cheese until melted and the sauce thickens slightly, about 2 minutes.

Add the cooked penne to the skillet, tossing thoroughly to coat the noodles in the creamy basil sauce.

Garnish with 0.25 cup of fresh basil leaves before serving warm.