1 16-ounce package uncooked penne pasta (or any shape)
2 boneless, skinless chicken breast halves
Montreal chicken seasoning (optional)
Salt and ground black pepper
1 7 ounce container refrigerated basil pesto (or homemade)
1 cup finely shredded Parmesan cheese
Cook pasta al dente according to the package directions. Add pasta to salted water that's at a rolling boil. Boil for 2 minutes; remove from heat, cover and let sit for 7 minutes undisturbed. Drain. Perfect every time with any pasta.
Season chicken breast halves with Montreal chicken seasoning, if desired, and salt and pepper. In a large nonstick skillet cook chicken 8 to 12 minutes or until no longer pink.; turning once. Transfer to a cutting board and slice thinly.
In a serving bowl, combine cooked pasta, chicken, pesto and Parmesan cheese.