Ingredients
Scale
- 1 lb Boneless Skinless Chicken Thighs (approx. $4.50)
- 1 box (16 oz) Penne or Fusilli Pasta (approx. $1.00)
- 1 jar (6-7 oz) Basil Pesto (approx. $2.50)
- 2 tablespoons Olive Oil or Butter (pantry staple)
- 2 cloves Garlic, minced (approx. $0.20)
- Salt and Black Pepper to taste (pantry staple)
- Optional: Grated Parmesan or Red Pepper Flakes (approx. $1.00)
Instructions
- Step 1: Prepare the Pasta and Chicken: Bring a large pot of salted water to a boil. While the water heats, trim any excess fat from the chicken thighs and cut them into bite-sized, 1-inch pieces. Season the chicken generously with salt and black pepper.
- Step 2: Boil the Pasta: Add the pasta to the boiling water. Cook according to the package instructions until it reaches “al dente” texture. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the rest of the pasta.
- Step 3: Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Let them sear undisturbed for 3-4 minutes to get a golden-brown crust. Stir and cook for another 3-5 minutes until the chicken is cooked through. Add the minced garlic during the last minute of cooking so it becomes fragrant but doesn’t burn.
- Step 4: Combine and Emulsify: Turn the heat down to low. Add the cooked pasta directly into the skillet with the chicken. Pour in the entire jar of pesto and half of the reserved pasta water. Toss everything together vigorously. The pasta water helps the pesto coat every nook and cranny of the pasta, creating a silky sauce.
- Step 5: Final Seasoning and Plating: Taste the pasta and add more salt, pepper, or red pepper flakes if desired. If the sauce is too thick, add the remaining pasta water one tablespoon at a time. Serve immediately in bowls, topped with a sprinkle of parmesan cheese if you have it on hand.
- Cook Time: 30 minutes