Chicken Pesto Pasta

Seared chicken pieces, golden on the outside and tender inside, tossed with al dente pasta. The creamy green sauce coats every piece, bringing a sharp aroma of fresh basil and parmesan.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 876
• Protein: 47 g
• Carbs: 79 g
• Fat: 41 g

Ingredients

• 500 g Chicken cutlet ( cut into 2cm cubes )
• 400 g Penne rigate ( dry )
• 60 g Basil ( leaves only )
• 60 g Parmesan cheese ( grated )
• 40 g Pine nut ( toasted )
• 2 piece Garlic ( germ removed and minced )
• 100 ml Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sear the chicken

   Heat a drizzle of oil in a pan. Sear the chicken cubes over high heat until a golden crust forms. The meat should remain springy when pressed.

2. Prepare the pesto

   Blend basil, pine nuts, garlic, and parmesan while drizzling in the oil. Aim for a grainy yet fluid texture that coats the back of a spoon.

3. Boil the pasta

   Drop the penne into a large pot of boiling salted water. Cook until al dente, with a slight bite in the center. Reserve a ladle of pasta water before draining.

4. Combine and emulsify

   Mix the pasta, chicken, and pesto off the heat. Add a splash of pasta water to loosen the sauce: it should become glossy and perfectly coat every pasta piece.

Chef's tips

• Never heat the pesto in the pan; the residual heat from the pasta is enough to release the aromas without cooking the basil.
• Pasta water is starchy; it's the secret to creating the bond between the oil and the pasta.

Storage

Keep refrigerated for up to 2 days. Reheat gently with a splash of water to restore creaminess.