Fresh basil pesto gets blitzed with pine nuts, garlic, and nutty Parmesan, then loosened with a splash of starchy pasta water until it turns glossy and clings to every piece of pasta. Golden-seared chicken breast, sliced into thick strips, brings a juicy, savory anchor to the dish and turns this into a proper main course instead of a side. The whole thing comes together in one skillet and one pot, so weeknight cleanup stays simple. Finished with extra Parmesan and torn basil leaves, it has that bright, herby restaurant-style flavor without much fuss. This is a genuinely solid option for a gluten free table, easy to portion into four hearty bowls and just as good reheated the next day.
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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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