Creamy Pesto Orecchiette

Slice chicken into bite-sized cubes; season with salt and pepper. Set aside.

Make the cream sauce: Combine butter and whipping cream in a small saucepan over medium-low heat. Bring mixture to a boil. Lower heat and simmer for about 5 minutes. Season to taste with salt and pepper. If desired, you can use flavored salts or add grated cheese like parmesan,  pecorino romano, or white cheddar.

Make the basil pesto: Place basil leaves, garlic, pine nuts, and grated parmesan cheese in a food processor. Pulse thrice in 3-second intervals. Add olive oil and pulse several times to combine.  If the mixture is too thick, add more oil by the tablespoon. Season to taste with salt and pepper.

Heat olive oil in a large pan over medium-high heat. Add mushrooms, stirring continuously, until lightly browned, about 3 to 4 minutes.

Add chicken and cook for 3 to 4 more minutes.

Add cream sauce and let simmer for 2 minutes.

Stir in basil pesto and cooked orecchiette. Season to taste with salt and pepper. Portion among bowls, sprinkle with fresh basil leaves, and serve immediately.