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 batches to avoid overcrowding the pan. Cook for 4-5 minutes then add the butter and crushed garlic and continue cooking until the chicken is golden brown 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.