Ingredients

• 4 chicken breasts
• 8 cloves garlic
• 1 jar of sun-dried tomato pesto
• 1 cup heavy cream
• 1 cup whole milk
• 1 1/2 cups pecorino romano cheese
• 2 tablespoons butter
• 2 tablespoons garlic powder
• 2 tablespoons olive oil
• 1/2 package of pasta noodles (linguine or larger)
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon dried basil

Instructions

1. Cut a pocket in each of the chicken breasts and stuff with 2 sliced cloves of garlic and 1 tablespoon of pesto.
2. Drizzle olive oil over the chicken and season with garlic powder, salt, pepper, and dried basil.
3. Place the chicken in a cast iron skillet and bake at 400°F (205°C) for 30 minutes.
4. While the chicken is baking, start boiling your pasta.
5. In your largest skillet slowly bring the butter and milk up to a simmer.
6. Add the cheese into the simmering milk and continue to cook until its thick enough to coat the back of a spoon.
7. When the pasta is done cooking transfer it into the alfredo sauce and combine. If the sauce is runny let it sit - it will thicken.
8. Remove the chicken from the oven and allow to rest for 10 minutes before serving.