Ingredients:

  • 1 lb (450g) penne or fusilli pasta
  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 3 cloves garlic, minced
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (250g) basil pesto
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) lemon juice
  • ¼ cup (60ml) reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve ½ cup (60ml) of the cloudy pasta water.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Add chicken cubes in a single layer and sear undisturbed for 3-4 minutes until a golden-brown crust forms.
  3. Stir in the minced garlic, salt, and black pepper. Cook for another 2 minutes until the chicken is cooked through.
  4. Reduce the skillet heat to low. Stir in the basil pesto and heavy cream.
  5. Add the cooked pasta to the skillet and toss gently to coat.
  6. Pour in the reserved pasta water and lemon juice. Stir for 1 minute until the sauce becomes velvety and glossy.
  7. Remove from heat and fold in the grated Parmesan cheese until melted.