Siri Pinter's One-Pot Chicken Alfredo

Cut chicken breasts into 1/2-inch pieces. Season with 1/2 teaspoon kosher salt and a few turns of pepper.

Over medium-high heat, brown chicken in olive oil, about 1 minute, until the chicken is brown but not cooked through. Add garlic and sauté until fragrant. Add chicken stock, cream and uncooked pasta to the pan; stir to combine. Add basil sprig and bring to a boil then cover and reduce to a simmer.