Pesto Chicken Pasta

A quick weeknight dinner featuring juicy chicken and homemade basil pesto that cooks in under 40 minutes.

Scale

400 g (14 oz) dried pasta (fusilli, penne, or farfalle)
600 g (1.3 lb) boneless, skinless chicken breasts, sliced into 1.5 cm (½-inch) strips
1 small shallot or ½ medium onion, minced (about 50 g / ½ cup)
1 lemon, zested and juiced (about 2 tbsp / 30 ml)
60 g (½ cup) toasted pine nuts
60 g (½ cup) finely grated Parmigiano-Reggiano
120 ml (½ cup) extra-virgin olive oil
1 garlic clove
Salt & pepper to taste
Optional: halved cherry tomatoes (125 g / 1 cup), 60 g (½ cup) baby spinach, red pepper flakes

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Make the pesto by combining basil, pine nuts, Parmigiano-Reggiano, garlic, and olive oil in a food processor; pulse until smooth.
Boil the pasta in salted water until al dente, about 8–10 minutes, reserving 240-480 ml (1-2 cups) of pasta water, then drain.
Sear the chicken in olive oil over medium-high heat until cooked through, about 2-3 minutes per side.
Sauté shallots until translucent, then deglaze with lemon juice or white wine.
Combine pasta with sautéed shallots, pesto, and reserved pasta water until the sauce coats the pasta.
Finish with lemon zest and additional cheese, and serve immediately.

For a creamier sauce, stir in heavy cream at the end. To make it gluten-free, substitute with gluten-free pasta.