Pesto Chicken Pasta

Bright, herb-scented pesto coats tender chicken and pasta in a silky, comforting sauce that sings of basil and lemon.

Scale

400 g (14 oz) dried pasta (penne, fusilli, or farfalle)
450 g (1 lb) boneless chicken breasts or thighs, cut into 2.5 cm (1-inch) pieces
2 tbsp (30 ml) olive oil for searing
2 cloves garlic, minced
120 g (½ cup) fresh or store-bought pesto
120 ml (½ cup) heavy cream or half-and-half
1 small lemon, zest and 1 tbsp (15 ml) juice
60 g (½ cup) finely grated Parmesan cheese
1 tsp (5 g) kosher salt
Freshly ground black pepper, to taste
Optional: 150 g (1 cup) cherry tomatoes, halved or 60 g (2 cups) baby spinach

Cook Mode Prevent your screen from going dark

Bring the pasta water to a boil in a large pot, add 1 tbsp (18 g) kosher salt, and cook 400 g pasta until al dente, about 9–11 minutes. Reserve 120 ml pasta water before draining.
Season and sear the chicken in a hot skillet with olive oil for 3–4 minutes per side until golden and cooked through. Transfer to a plate to rest.
Lower the heat and sauté minced garlic in the same pan for 30–45 seconds until fragrant. Stir in heavy cream and pesto, warming through.
Add reserved pasta water and grated Parmesan, whisking until the sauce is glossy and thickened.
Combine drained pasta with the sauce and seared chicken, tossing to coat evenly.
Finish with lemon zest, juice, and season to taste before serving with extra Parmesan.

For a lighter version, swap cream for low-fat milk with butter. Avoid overcooking the chicken to maintain juiciness.