Ingredients:

  • 5 lb (680 g) Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
  • 2 Tbsp (30 ml) Olive Oil, for searing
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 1/2 tsp (2.5 g) Dried Italian Herbs or Oregano
  • 12 oz (340 g) Fusilli, Penne, or Rotini Pasta
  • 1 Tbsp (15 g) Kosher Salt, for water
  • 1 small (about 75g) Yellow Onion, finely diced
  • 3 large Garlic Cloves, minced
  • 1/2 cup (120 ml) Low-Sodium Chicken Stock
  • 6 oz (170 g) Quality Basil Pesto (Jarred or Homemade)
  • 1/4 cup (60 ml) Heavy Cream (Optional, for richness)
  • 1/2 cup (50 g) Freshly Grated Parmesan Cheese, plus extra for serving
  • 1/4 cup Fresh Basil Leaves, roughly chopped (for garnish)

Instructions:

  1. Prep the Ingredients: Cube the chicken and season liberally with salt, pepper, and Italian herbs. Dice the onion and mince the garlic.
  2. Start the Water: Fill a large stockpot with water, add 1 Tbsp of salt, and place over high heat. Once boiling, add the pasta and cook according to package directions, aiming for al dente (usually 8-10 minutes).
  3. Reserve Pasta Water: Before draining, scoop out approximately 1 cup (240 ml) of the starchy cooking water and set aside. Drain the pasta and toss it lightly with a drizzle of oil to prevent sticking.
  4. Sear the Chicken: Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes. Cook for 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature 165°F / 74°C).
  5. Remove Chicken: Transfer the cooked chicken to a clean plate and set aside, leaving any rendered fat and juices in the skillet.
  6. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the skillet and sauté for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  7. Deglaze: Pour in the 1/2 cup of chicken stock. Use a wooden spoon to scrape up any browned bits (the fond) stuck to the bottom of the pan. Reduce the stock slightly (about 1 minute).
  8. Whisk the Sauce: Reduce the heat to low. Stir in the 6 oz of pesto, the optional heavy cream, and the grated Parmesan cheese.
  9. Adjust Consistency: Gradually stir in the reserved pasta water, 1/4 cup at a time, until the sauce reaches a luxurious, glossy consistency that coats the back of a spoon. Taste and adjust seasoning (salt/pepper).
  10. Combine: Return the cooked chicken and the drained pasta to the skillet. Toss everything gently to coat completely in the pesto sauce. Cook for 1–2 minutes just to ensure the pasta and chicken are heated through.
  11. Serve: Garnish generously with fresh basil and extra grated Parmesan. Serve immediately.