Golden, seared chicken breast gets sliced into thick strips and layered over pasta tossed in a vibrant, garlicky basil pesto, loosened with a splash of starchy pasta water until every noodle is glossy and coated. The basil gets blitzed with pine nuts and garlic until it's coarse and fragrant, then olive oil streams in to bring it all together into a bright, herby sauce that clings to penne, fusilli, or rigatoni beautifully. Searing the chicken in a hot skillet locks in a deep golden crust while keeping the inside juicy, and a five-minute rest before slicing keeps all that flavor where it belongs. This is weeknight pasta that still feels a little special, with fresh basil scattered over the top for one more hit of color and aroma. It's a solid pick for a dairy free dinner rotation, easy to portion into four bowls and serve immediately while the sauce is at its glossiest.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
While the water heats, make the pesto: combine the basil, pine nuts, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor or blender. Pulse until the mixture is coarsely ground, about 10 short pulses. With the machine running, stream in the 1/2 cup extra-virgin olive oil until the pesto is smooth and bright green. Set aside.
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