Linguine with Pesto and Chicken

1. 1
   prep

   Prepare the chicken and bring water to a boil.

   1.Season chicken breasts with black pepper.

   2.Fill a large pot with water, add 1 tbsp salt, and bring to a rolling boil over high heat.

   TIPPat the chicken dry with paper towels before seasoning for better browning on the grill.
2. 2
   grill · ~15 min

   Grill the chicken breasts.

   1.Heat a grill pan over medium-high heat and brush with 1 tbsp olive oil.

   2.Grill chicken 6-7 minutes per side until internal temperature reaches 165°F (74°C).

   3.Transfer to a cutting board, let rest 5 minutes, then slice into thin strips.

   TIPDon't move the chicken for the first 3 minutes — it releases naturally when a good crust forms.
3. 3
   boil · ~10 min

   Cook the linguine.

   1.Drop linguine into the boiling water and cook 8-10 minutes until al dente.

   2.Reserve 0.5 cup pasta water, then drain the pasta in a colander.

   TIPReserve pasta water before draining — its starch helps the pesto cling to the noodles.
4. 4
   mix · ~2 min

   Make the pesto sauce.

   1.In a food processor, combine basil leaves, pine nuts, garlic, and a pinch of salt.

   2.Pulse until coarsely chopped.

   3.With the processor running, slowly drizzle in olive oil until the mixture is smooth.

   4.Add parmesan cheese and lemon juice, then pulse just until combined.

   TIPPulse the basil briefly — over-processing heats the leaves and turns the pesto bitter.
5. 5
   mix · ~2 min

   Toss pasta with pesto and chicken.

   1.Return drained linguine to the pot over low heat.

   2.Add pesto and 2-3 tbsp reserved pasta water, tossing until every strand is well coated.

   3.Add sliced grilled chicken and gently fold to combine.

   TIPAdd pasta water a tablespoon at a time — you want a silky coating, not a watery sauce.
6. 6
   serve

   Plate and garnish before serving.

   1.Divide among four plates.

   2.Top each serving with extra grated parmesan and toasted pine nuts.

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