Ingredients:

  • 1 lb chicken breast, sliced into thin medallions
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup heavy cream (min 36% fat)
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 3/4 cup Parmigiano-Reggiano, freshly grated
  • 1/2 cup basil pesto
  • 1/4 cup starchy pasta water
  • 12 oz fettuccine or penne rigate
  • 2 tbsp kosher salt

Instructions:

  1. Bring a large pot of water to a boil with 2 tablespoons of kosher salt. Prepare the chicken by patting dry and seasoning with sea salt and black pepper.
  2. Heat olive oil in a wide-bottomed stainless steel skillet over medium-high heat. Sear chicken medallions for approximately 3 minutes per side until golden-brown. Remove chicken and set aside, preserving the fond in the pan.
  3. Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/4 cup of starchy pasta water before draining.
  4. In the skillet used for the chicken, melt butter over medium heat. Sauté minced garlic for 30 seconds. Pour in heavy cream and simmer until reduced by one-third, reaching a consistency that coats a spoon.
  5. Lower heat and whisk in the Parmigiano-Reggiano and reserved pasta water to create a stable emulsion. Remove from heat and gently fold in the basil pesto to preserve its vibrant color.
  6. Toss the cooked pasta and seared chicken medallions into the sauce until thoroughly coated. Serve immediately.