Chicken Al Pesto Recipe

Toast pine nuts

Place a small dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant (2–3 minutes). Transfer to a small bowl to cool.

Grate Parmesan if not pre-grated. Zest the lemon and set aside. Roughly tear basil leaves for garnish.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add linguine and cook until al dente according to package instructions (usually 8–10 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare the chicken breasts: if very thick, butterfly or pound to an even thickness about 3/4 inch. Pat dry with paper towels.

Season both sides of the chicken with salt, black pepper, garlic powder, and dried oregano.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add the chicken breasts. Cook undisturbed 4–5 minutes until a deep golden crust forms. Flip and cook another 4–5 minutes, or until internal temperature reaches 165°F (74°C). If chicken is browning too quickly, reduce heat to medium. Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

In the same skillet used for chicken, reduce heat to medium-low and add 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil. Add the cooked linguine to the skillet and toss briefly to coat and pick up any browned bits.

Add 1 cup prepared basil pesto to the linguine and toss to combine. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time until you reach a glossy, silky sauce that evenly coats the pasta (typically 1/4–1/2 cup).

Stir in half of the grated Parmesan and the lemon zest. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.

Add the sliced chicken to the pasta and gently toss to combine and warm through (1–2 minutes).

Plate the linguine and chicken. Sprinkle toasted pine nuts, remaining Parmesan, torn basil leaves, and a pinch of red pepper flakes over the top. Drizzle a little extra-virgin olive oil if desired and serve immediately.