Step 1

Boil pasta to al dente according to package instructions. Drain and set aside.

Step 2

Heat a large skillet over medium heat and add minced garlic, italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of times to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet.

Step 3

Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.

Step 4

Whisk in chicken broth and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.

Step 5

Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Garnish with fresh chopped basil and fresh cracked black pepper.