Spaghetti al Pesto with Lemon-Garlic Chicken

Silky homemade pesto clings to spaghetti, topped with juicy pan-seared chicken and a splash of starchy pasta water for restaurant-style gloss.

Ingredients

• 12 oz (340g) store-bought spaghetti
• 1 lb (450g) chicken breast or boneless thighs
• 2 tbsp olive oil, plus more as needed
• 2 cloves garlic, finely grated or minced (pantry staple)
• 1 tsp kosher salt, plus more for pasta water (pantry staple)
• 1/2 tsp black pepper (pantry staple)
• 1/2 tsp red pepper flakes (optional, pantry staple)
• 1 tsp lemon zest + 1 tbsp lemon juice (optional but highly recommended)
• 2 packed cups fresh basil leaves
• 1/3 cup pine nuts (or walnuts/almonds)
• 1/2 cup finely grated Parmesan
• 1–2 cloves garlic
• 1/2 tsp kosher salt
• 1/2 cup extra-virgin olive oil, plus 1–2 tbsp as needed
• 2–4 tbsp pasta cooking water (to loosen)

Method

• 1

  Step 1: Cook the spaghetti

  Bring a large pot of water to a boil. Salt it well (it should taste like the sea). Add spaghetti and cook until just al dente per packet time. **Reserve 1 cup pasta water**, then drain.

• 2

  Step 2: Make the pesto

  In a food processor, pulse basil, nuts, Parmesan, garlic, and salt until chopped. With the motor running, stream in the olive oil until it becomes a thick, spoonable paste. Don’t over-blend—you want it vibrant green with a little texture. Set aside.

• 3

  Step 3: Season the chicken

  Pat chicken dry. Season both sides with salt, pepper, and optional red pepper flakes. If using breasts, slice horizontally into thinner cutlets for faster, juicier cooking.

• 4

  Step 4: Sear until golden and juicy

  Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until deeply golden, **about 4–5 minutes per side** for cutlets (longer if thick), or until the thickest part hits **165°F / 74°C**. In the last 30 seconds, add the grated/minced garlic and stir it around the pan just until fragrant.

• 5

  Step 5: Rest and slice

  Transfer chicken to a plate and rest **5 minutes** (this keeps it juicy). Slice.

• 6

  Step 6: Gloss the pasta with pesto

  Add drained spaghetti back to the warm pot (or a large bowl). Add pesto and **2 tbsp** reserved pasta water. Toss vigorously until the pesto coats every strand. Add more pasta water, 1 tbsp at a time, until it turns **silky and clings** (usually 3–4 tbsp total). Add lemon zest/juice if using for a fresh lift.

• 7

  Step 7: Serve

  Twirl pesto spaghetti into bowls and top with sliced chicken. Finish with extra Parmesan, black pepper, and a tiny drizzle of olive oil if you want it extra luscious.

Tips

• **No food processor?** Finely chop basil and nuts, grate garlic, then stir in Parmesan and olive oil; it’ll be chunkier but still delicious.
• **Protein swaps:** Use **pork loin chops** (same sear method) or **thinly sliced beef steak** (cook 2–3 min per side). Keep the garlic at the end so it doesn’t burn.
• **Pesto too thick/dry?** Pasta water is the fix—add gradually until it looks glossy, not oily.
• **Make-ahead:** Pesto keeps **3–4 days** in the fridge; press plastic wrap directly on the surface to prevent browning.
• **Serve with:** A simple green salad, blistered cherry tomatoes, or roasted vegetables if you want more color and crunch.

Nutrition (per serving, estimate)