Pinch of red pepper flakes, for garnish (optional)
Drain the liquid from the packages of the shirataki noodles and place them in a bowl with fresh water to soak for 20 minutes. Drain the water and rinse thoroughly. Pat dry, and set aside
Season the cut-up chicken generously with salt and pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the pan and sauté until it almost completely cooked through. Add the broccoli and the remaining 1 tablespoon of the olive oil to the pan and cook until the chicken is cooked all the way through, and the broccoli is crisp-tender.
While the chicken and broccoli are cooking, heat the butter and garlic in a medium sauce pan over medium-low heat. Cook until the garlic is fragrant and the butter begins to brown.
Increase the heat to medium and add the heavy cream, parmesan cheese and pesto. Bring to a slight boil and then reduce the heat to medium-low and let simmer and thicken.
Once the sauce has thickened, toss the shirataki noodles in the sauce and cook until the noodles are warmed.
Add the sauced noodles to the pan with the chicken and broccoli and toss to combine.
Garnish with fresh basil and red pepper flakes, if using.