Chicken Pesto Penne

Method

1. 01

   Bring a large pot of water to the boil over high heat, about 100°C, on induction setting 8 to 9. It should roll with big bubbles and steam steadily, then salt it until it tastes lightly seasoned.

   8:00

   Tip · Salting the water seasons the pasta from the inside, so the finished dish tastes fuller without needing lots of extra salt later.
2. 02

   Cook 180 g penne for 9 to 11 minutes, until tender with a slight bite in the centre. Stir once after 1 minute so it does not stick, and listen for a steady simmer rather than a fierce splash.

   11:00

   Tip · A gentle boil cooks pasta evenly and helps stop the outside turning soft before the centre is ready.
3. 03

   Season 250 g chicken breast with a little to taste salt and to taste black pepper. The pieces should be evenly coated and feel slightly tacky, not wet, so they brown instead of steaming.

   Tip · Dry, seasoned chicken gets better colour in the pan, and that colour adds savoury flavour.
4. 04

   Heat 15 tbsp olive oil in a large frying pan over medium-high heat, about 190°C surface temperature, on induction setting 6 to 7, for 1 minute. The oil should look loose and shimmer lightly.

   1:00

   Tip · Preheating the pan helps the chicken sear quickly, which gives better flavour and keeps it juicier.
5. 05

   Cook the 250 g chicken breast for 5 to 7 minutes, turning every 2 minutes, until the pieces are golden at the edges, sound lively in the pan, and are cooked through with no pink in the centre.

   7:00

   Tip · Turning the chicken in stages lets each side brown. That browning builds flavour before the pesto goes in.
6. 06

   Add 2 cloves garlic and cook for 30 to 60 seconds, until fragrant and just pale gold. Stir often and lower to induction setting 4 to 5 if the garlic starts colouring too fast.

   1:00

   Tip · Garlic burns fast. Cooking it briefly softens its sharpness and keeps the sauce from tasting bitter.
7. 07

   Scoop out 120 ml pasta cooking water pasta water before draining the pasta. The water should look slightly cloudy, which means it contains starch that will help the pesto cling to the pasta.

   Tip · Starchy pasta water loosens thick pesto and helps it turn into a smooth sauce instead of sitting in oily clumps.
8. 08

   Add the drained pasta, 90 g basil pesto, and 60 ml pasta cooking water of the pasta water to the pan. Toss for 1 to 2 minutes over low heat, about 120°C, on induction setting 2 to 3, until everything looks glossy and evenly coated.

   2:00

   Tip · Low heat keeps the pesto bright and fresh tasting. Too much heat can make it split and dull the basil flavour.
9. 09

   Add more reserved pasta water, a splash at a time, until the sauce lightly coats the penne and chicken. Stir in 30 g Parmesan if using, and stop when the sauce looks silky rather than watery.

   Tip · Adding liquid gradually gives you control. The sauce should cling to the pasta, not pool at the bottom of the pan.
10. 10

    Taste and add to taste salt or to taste black pepper if needed, then divide between two bowls and serve hot. The finished pasta should smell basil-forward, with juicy chicken and a light green sheen on the sauce.

    Tip · Final seasoning wakes up the whole dish. A small pinch at the end can make the flavours taste clearer and more balanced.