Ingredients:

  • 12 oz (340g) Penne or Fusilli pasta
  • 1 lb (450g) Chicken breast, cut into 1-inch cubes
  • 1 tbsp (15ml) Olive oil
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 cup (120ml) Basil pesto
  • 1/2 cup (120g) Plain Greek yogurt
  • 1/4 cup (30g) Parmesan cheese, freshly grated
  • 1/4 cup (60ml) Reserved pasta water
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/4 cup (10g) Fresh basil leaves, torn
  • 1 tbsp (5g) Toasted pine nuts

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  2. Before draining the pasta, reserve at least 1/2 cup of the starchy pasta water, then drain the remaining pasta.
  3. Heat olive oil in a skillet over medium-high heat. Add cubed chicken breast, season with salt and pepper, and sauté until golden-brown and cooked through (about 5–7 minutes). Remove chicken from the pan and set aside.
  4. Lower the skillet heat to low. In a small bowl, whisk together the pesto, Greek yogurt, and lemon juice until smooth.
  5. Pour the pesto mixture into the skillet and stir constantly for 1–2 minutes—do not let it boil—until warmed through and glossy.
  6. Slowly whisk in the reserved pasta water and Parmesan cheese to create a cohesive emulsion.
  7. Toss the cooked pasta and sautéed chicken into the sauce until evenly coated.
  8. Garnish with torn fresh basil leaves and toasted pine nuts before serving.