Ingredients
Scale
- 1 lb Boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1 box (16 oz) Penne or Rotini pasta
- 1 jar (6-7 oz) Basil pesto
- 2 tablespoons Olive oil or vegetable oil
- 2 cloves Garlic, minced
- Salt and black pepper to taste
- Reserved pasta water (about 1/2 cup)
- Optional: Red pepper flakes or grated parmesan (if budget allows)
Instructions
- Preparation: Start by bringing a large pot of salted water to a boil. While the water heats up, trim any excess fat from the chicken thighs and cut them into small, even cubes. Mince the garlic and set it aside. Once the water reaches a rolling boil, add the pasta and cook according to the package instructions until it is al dente. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside—this is the secret to a smooth sauce.
- Cooking: While the pasta boils, heat the oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet in a single layer. Let the chicken sear undisturbed for 3-4 minutes to develop a golden-brown crust. Stir the chicken and add the minced garlic, cooking for another 3-5 minutes until the chicken is cooked through. Reduce the heat to low. Add the cooked pasta directly into the skillet with the chicken. Pour in the jar of pesto and half of the reserved pasta water.
- Plating: Toss everything together until the pasta and chicken are thoroughly coated in the green sauce. If the sauce seems too thick, add a little more of the reserved pasta water until it reaches your desired consistency. Taste and add more salt or pepper if needed. Divide the pasta into four bowls. Top with a pinch of red pepper flakes or a dusting of parmesan cheese if you have some on hand. Serve immediately while hot and fragrant.
- Cook Time: 30 minutes