Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 12 oz (340g) penne or fusilli pasta
  • 4 cups (300g) broccoli florets, cut into small pieces
  • 1 tbsp (15ml) salt
  • ½ cup (125g) basil pesto
  • ¼ cup (60ml) heavy cream
  • ¼ cup (30g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat until it shimmers. Season chicken pieces with salt and pepper.
  2. Add chicken to the pan in a single layer; sear without moving for 3 minutes to develop a golden-brown crust, then stir and cook for another 3-5 minutes until cooked through. Remove chicken and set aside.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions.
  4. Exactly 3 minutes before the pasta is al dente, add the broccoli florets directly into the boiling water with the pasta.
  5. Reserve ½ cup (120ml) of the starchy pasta water, then drain the pasta and broccoli.
  6. Return the skillet to low heat; stir in the pesto and heavy cream until bubbling.
  7. Fold the drained pasta, broccoli, and seared chicken back into the skillet. Toss vigorously, adding the reserved pasta water and lemon juice to create a velvety emulsion.
  8. Stir in grated Parmesan cheese and serve immediately.