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Chicken Pesto Pasta on a plate
Andre Lewis

Chicken Pesto Pasta

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry fusilli
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 1/2 tsp fine salt for chicken and pesto, divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil for chicken
  • 2 packed cups fresh basil leaves
  • 1/4 cup walnuts
  • 1 small garlic clove peeled
  • 1/3 cup finely grated Parmesan
  • 3 tbsp olive oil for pesto
  • 1 tbsp fresh lemon juice

Method
 

  1. Cook fusilli with tablespoon salt until just tender. Reserve 1 cup water; drain and return to warm pot off heat.
  2. Meanwhile, dry-skillet toast walnuts 3 to 4 minutes, stirring; cool slightly. Season chicken with 1/4 teaspoon salt and pepper. Heat chicken oil in skillet; cook 4 to 5 minutes per side to at least 165°F.
  3. Rest chicken 5 minutes. Food-process basil, walnuts, garlic, Parmesan, pesto oil, lemon juice, and remaining salt until finely chopped and spreadable.
  4. Slice chicken into strips; add to pasta with pesto and 1/4 cup reserved warm water. Toss off heat to coat evenly.
  5. Add water by tablespoon if pesto thick; serve immediately without boiling sauce.