One-Pan Creamy Pesto Chicken and Green Bean Penne

Prepare the ingredients: wash and trim the ends of 8 oz fresh green beans and cut into 2-inch pieces; cut 8 raw chicken thighs into 1-inch bite-sized pieces; peel and finely mince 3 garlic cloves; finely chop 1 cup fresh basil leaves and 2 tbsp pine nuts together to form a coarse paste; and grate 1/2 cup parmesan cheese.

Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Pat the chicken pieces dry with a paper towel and add them to the skillet with 1/2 tsp salt and 1/4 tsp black pepper.

Sauté the chicken for 5 minutes until golden brown on all sides and cooked through.

Add 12 oz dry egg-free penne pasta directly into the skillet with the chicken, then pour in 3 cups water. Bring the mixture to a boil.

Reduce heat to medium and simmer, stirring frequently to prevent the pasta from sticking, for about 6 minutes.

Add the 8 oz trimmed green beans to the skillet. Continue to simmer for another 4 minutes until the pasta is tender and the water has been mostly absorbed into a starchy glaze.

Reduce heat to low. Stir in 1/2 cup heavy cream, the minced basil/garlic/pine nut mixture, and 1/2 cup grated parmesan cheese.

Toss everything together for 2 minutes until the cheese is melted and the sauce has thickened into a creamy pesto coating. Season with additional salt and pepper to taste before serving.