Pesto Chicken Pasta

Ingredients

• 1/4 cup Pine Nuts (toasted lightly for extra flavor)
• 2 cups Fresh Basil Leaves (packed, stems removed, washed)
• 2 cloves Garlic (peeled)
• 1/3 cup Olive Oil (extra‑virgin, for pesto)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tsp All‑Purpose Seasoning (for pesto and chicken)
• 1 pinch Salt (for pesto)
• 2 large Chicken Breast (skinless, boneless, about 1 lb total)
• 1 whole Lemon (zest and juice)
• 2 tbsp Avocado Oil (high smoke point for searing)
• 2 tbsp Unsalted Butter (cut into pieces for basting)
• 1 medium Shallot (diced)
• 1 cup Cherry Tomatoes (halved)
• 2 tbsp Fresh Lemon Juice (additional to zest, for skillet)
• 12 oz Cavatappi Pasta (any short pasta works; cook al dente)
• 1/4 cup Parmesan Cheese (extra for finishing)

Instructions

1. Make the Basil‑Pine Nut Pesto

   Add pine nuts and a pinch of salt to the food processor, pulse briefly. Add fresh basil leaves, peeled garlic cloves and blend until coarsely chopped. While the processor is running, drizzle in olive oil, then add grated Parmesan and the all‑purpose seasoning. Blend until smooth and creamy.

   Time: PT5M

2. Season the Chicken

   Pat the chicken breasts dry, then sprinkle both sides with the all‑purpose seasoning, lemon zest, and a pinch of salt.

   Time: PT2M

3. Sear the Chicken

   Heat avocado oil in the oven‑safe skillet over medium‑high heat. Add the chicken and cook 4‑5 minutes per side, until the exterior is golden brown.

   Time: PT8M

   Temperature: medium‑high

4. Baste with Butter

   Add the butter to the skillet and baste the chicken for about 1 minute, spooning the melted butter over the meat.

   Time: PT1M

   Temperature: medium‑high

5. Finish Chicken in the Oven

   Pre‑heat the oven to 400°F. Transfer the skillet to the oven and bake the chicken for 5‑7 minutes, or until internal temperature reaches 165°F.

   Time: PT7M

   Temperature: 400°F

6. Cook the Pasta

   While the chicken is in the oven, bring a large pot of salted water to a boil. Add the cavatappi and cook 9‑11 minutes until al dente. Drain, reserving ½ cup pasta water.

   Time: PT11M

   Temperature: boiling

7. Sauté Shallot, Tomatoes, and Lemon Juice

   Remove the cooked chicken from the skillet and set aside. In the same skillet, add the diced shallot, halved cherry tomatoes, and fresh lemon juice. Sauté 3‑4 minutes until the shallot is translucent and tomatoes soften.

   Time: PT4M

   Temperature: medium

8. Combine Pasta, Pesto, and Cheese

   Return the drained pasta to the skillet. Add a generous amount of the prepared pesto (about ½ cup) and toss to coat, adding reserved pasta water if needed. Stir in the extra grated Parmesan and mix until creamy.

   Time: PT3M

   Temperature: medium

9. Plate and Serve

   Slice the rested chicken into strips. Plate the pesto‑coated pasta, top with chicken slices, drizzle any remaining pesto, and finish with a sprinkle of Parmesan.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

58 g

Fat

28 g

Fiber

4 g