Heat olive oil in a medium skillet over medium heat. Add chicken, season with salt, and cook until browned and fully cooked (about 4–5 minutes). Remove and set aside.

In the same skillet, sauté garlic and red pepper flakes until fragrant (about 30 seconds).

Add water, cream, and salt. Bring to a simmer. Add penne and cook, stirring occasionally, until al dente and the liquid reduces into a creamy sauce (8–10 minutes).

Stir in Parmesan and cooked chicken. Mix until melted and heated through.

Remove from heat and fold in pesto. Add a splash of water if needed for extra creaminess.

Serve your Chicken Pesto Pasta topped with fresh basil.