This one brings together everything a Mediterranean-style plate is built on: golden strands of pasta tossed in a vibrant, garlicky basil pesto loaded with pine nuts and good extra-virgin olive oil, finished with a shower of Parmesan. Juicy pan-seared chicken breast, sliced into thick strips, sits right on top for a satisfying dose of lean protein without weighing the dish down. A splash of reserved pasta water works into the pesto until it turns glossy and clings to every piece, so you get big herbal flavor in every forkful rather than a heavy sauce. Fresh basil leaves scattered over the top keep things tasting bright and garden-fresh straight through the last bite. It's an easy weeknight dinner that leans into olive oil, herbs, and lean poultry rather than heavy cream or butter, making it a genuinely solid choice for a Mediterranean-style rotation. Simple, colorful, and satisfying enough to make on repeat.
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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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