500g (1lb)chicken breastsI used boneless skinless chicken breast but chicken thighs can be used too.
1tbspolive oil
2tbsplemon juice
1tspgarlic powder
1tspsmoked paprika
1tspsalt
½tspblack pepper
3tbspbutter
4garlic clovescrushed
500g (1lb)pastaI used spaghetti but penne pasta, linguine or rigatoni will all work.
½cupfresh basil pesto
Parmesan cheeseto taste
Instructions
Chop chicken into bite-size pieces then place in a medium bowl.
Drizzle over olive oil and season with salt, pepper, lemon juice, garlic powder and paprika. Mix to combine.
Heat a large skillet or pan over medium-high heat then add the chicken and cook in batched to avoid overcrowding the pan, until the chicken is golden brown on all sides and cooked through.
Remove from the pan and set aside.
Bring a large pot of salted water to the boil then add the pasta.
Cook for 8-10 minutes until al dente. Reserve a cup of the pasta water then drain.
Stir the basil pesto into the remaining garlic butter you cooked the chicken in then add the pasta and chicken.
Add a few tablespoons of the pasta cooking water and toss to combine.