Ingredients:

  • 1 lb Penne Rigate or Fusilli
  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 2 tbsp extra-virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups fresh basil leaves, packed
  • ½ cup freshly grated Parmesan cheese
  • ⅓ cup pine nuts, lightly toasted
  • 3 cloves garlic, peeled
  • ½ cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ cup reserved pasta cooking water

Instructions:

  1. Pulse the toasted pine nuts and garlic in the food processor until coarsely chopped.
  2. Add the fresh basil and salt, pulsing until the leaves are finely minced.
  3. While the processor is running on low, slowly drizzle in the olive oil until the mixture is a cohesive, vibrant green paste.
  4. Stir in the grated Parmesan and lemon juice by hand or with a quick pulse to avoid over-processing the cheese. Set aside.
  5. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente.
  6. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
  7. Add cubed chicken breast, seasoning with salt and pepper. Sear until the edges are mahogany-colored and cooked through (about 5-7 minutes). Remove from heat.
  8. Before draining the pasta, scoop out ½ cup of the cloudy pasta water.
  9. Drain the pasta and immediately add it to the skillet with the chicken.
  10. Turn the heat to low. Add the homemade pesto and ¼ cup of the reserved pasta water.
  11. Toss vigorously for 60 seconds until the starchy water and the pesto emulsify into a velvety glaze.