Chicken Pesto Pasta
Ingredients
- 500 gChicken cutlet (cut into 2cm cubes)
- 400 gPenne rigate (dry)
- 60 gBasil (leaves only)
- 60 gParmesan cheese (grated)
- 40 gPine nut (toasted)
- 2 pcGarlic (germ removed and minced)
- 100 mlExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 2 days. Reheat gently with a splash of water to restore creaminess.
