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Pesto Chicken Pasta

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Chicken:
  • 2 large chicken breasts about 600g, halved horizontally into 4 cutlets
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Pasta:
  • 400 g fusilli penne, or spaghetti
  • 1 tablespoon salt for the pasta water
  • Sauce:
  • ½ cup basil pesto store-bought or homemade
  • 1 cup cherry tomatoes halved
  • 3 garlic cloves minced
  • ¼ cup pasta water reserved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • ½ cup Parmesan cheese freshly grated
  • Finishing:
  • Parmesan shavings
  • Fresh basil leaves
  • Lemon wedges
  • Cracked black pepper
  • Drizzle of olive oil

Instructions
 

  • Slice chicken breasts in half horizontally to make 4 thin cutlets. Pat dry. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  • Bring a large pot of salted water to a boil.
  • Heat olive oil and butter in a large skillet over medium-high until butter foams.
  • Add chicken cutlets in a single layer. Do not move. Cook 4–5 minutes until golden underneath.
  • Flip once. Cook 3–4 minutes until internal temperature reaches 74°C (165°F).
  • Transfer to a cutting board. Rest 5 minutes. Do not cut yet.
  • Cook pasta in boiling salted water until just under al dente. Reserve ½ cup pasta water before draining.
  • In the same skillet, reduce to medium heat. Add olive oil and garlic. Cook 1 minute, scraping up browned bits.
  • Add cherry tomatoes. Cook 3–4 minutes, pressing gently until they burst.
  • Add drained pasta, pesto, and ¼ cup pasta water. Toss over medium heat 1–2 minutes until glossy and evenly coated.
  • Remove from heat. Add lemon juice and Parmesan. Toss once more.
  • Slice rested chicken and lay over the pasta.
  • Finish with Parmesan shavings, fresh basil, lemon wedge, cracked pepper, and a drizzle of olive oil. Serve immediately.

Notes

  • Always slice chicken horizontally — thinner cutlets cook faster and stay juicier
  • Pat chicken completely dry before seasoning — moisture prevents a proper sear
  • Do not move the chicken once it hits the pan — leave it until it releases naturally
  • Rest chicken 5 minutes before slicing — this keeps it juicy
  • Save at least ½ cup pasta water before draining — it loosens and emulsifies the pesto
  • Add pesto over medium heat only and remove from the burner quickly — high heat dulls the color and flavor
  • Add pasta water gradually if the pesto looks clumped or dry
  • Taste your pesto before adding — intensity varies between brands
  • For homemade pesto: blend 2 cups basil, 2 garlic cloves, ¼ cup pine nuts, ½ cup Parmesan, ½ cup olive oil, salt, and lemon juice
  • Store leftover assembled pasta in the fridge up to 3 days — reheat gently with a splash of olive oil or water