Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 lb penne or cavatappi pasta
  • 1 cup prepared basil pesto
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • ¼ cup reserved pasta water

Instructions:

  1. Pat the chicken thigh pieces dry with a paper towel, season with salt and pepper, and heat olive oil in a skillet over medium-high heat until shimmering.
  2. Add chicken in a single layer and sear without moving for 3-4 minutes until a mahogany-colored crust forms; flip and cook for another 3 minutes until the internal temperature reaches 165°F (74°C), then remove and set aside.
  3. Boil a large pot of salted water and cook pasta according to package directions until al dente, reserving ¼ cup (60ml) of the pasta water before draining.
  4. Reduce skillet heat to medium, sauté minced garlic for 30 seconds, then stir in the pesto, heavy cream, and reserved pasta water, bringing it to a gentle simmer for 1 minute.
  5. Toss the cooked pasta and seared chicken thighs into the sauce, fold in the Parmesan cheese and lemon juice, and stir gently for 60 seconds until the sauce is glossy.