Name: Cheap Pesto Pasta With Chicken Thighs Under $10
Cook time: 30 min
Total time: 30 min
Ingredients: 1 lb Boneless, skinless chicken thighs (approx. $4.50); 1 lb Box of Penne or Rotini pasta (approx. $1.00); 1 Jar (6 oz) Basil Pesto (approx. $2.50); 2 cloves Garlic, minced (approx. $0.10); 2 tbsp Olive oil or vegetable oil (pantry staple); Salt and black pepper to taste; Optional: Red pepper flakes for heat (pantry staple); Optional: Grated parmesan cheese for topping (approx. $1.00)

Ingredients

Scale

1 lb Boneless, skinless chicken thighs (approx. $4.50)
1 lb Box of Penne or Rotini pasta (approx. $1.00)
1 Jar (6 oz) Basil Pesto (approx. $2.50)
2 cloves Garlic, minced (approx. $0.10)
2 tbsp Olive oil or vegetable oil (pantry staple)
Salt and black pepper to taste
Optional: Red pepper flakes for heat (pantry staple)
Optional: Grated parmesan cheese for topping (approx. $1.00)

Instructions

Step 1: Boil the Pasta Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil. Add your pasta and cook according to the package instructions until it reaches “al dente” texture. Before draining, scoop out about half a cup of the starchy pasta water and set it aside. Drain the rest of the pasta and leave it in the colander.
Step 2: Prepare and Sear the Chicken While the pasta boils, pat your chicken thighs dry with a paper towel. Cut them into bite-sized pieces, roughly one inch square. Season them liberally with salt and pepper. 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 until golden brown, then flip and cook for another 3 minutes until fully cooked through.
Step 3: Aromatics and Pesto Base Lower the heat to medium. Add the minced garlic to the skillet with the chicken and sauté for about 30 seconds until fragrant. Do not let the garlic burn. Pour in the jar of pesto and stir it into the chicken, allowing the heat to release the oils and aromas of the basil and garlic.
Step 4: Combine and Emulsify Add the cooked pasta directly into the skillet with the chicken and pesto. Pour in a splash of the reserved pasta water. Toss everything together vigorously. The starchy water helps the pesto coat every nook and cranny of the pasta instead of just sliding off. If it looks too dry, add a bit more pasta water until you reach a silky consistency.
Step 5: Plating Divide the pasta into four bowls. Top with a sprinkle of red pepper flakes if you like a little kick. If your budget allows, finish with a dusting of grated parmesan cheese and an extra crack of black pepper. Serve immediately while steaming hot.

Cook Time: 30 minutes