📋 Instructions

1. 1Boil the Pasta — Bring a large pot of generously salted water to a rolling boil and cook the pasta 1 minute shy of the package time, until it's just shy of al dente with a firm bite at the center. Scoop out 1 cup (240 ml) of pasta water and set it aside before draining.
2. 2Dry and Season the Chicken — While the water heats, pat the chicken thighs completely dry with paper towels and season both sides with the salt and pepper. Dry chicken is the difference between a golden crust and a pale, steamy one.
3. 3Sear Until Golden — Heat the olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes. Add the chicken and cook 5 to 6 minutes per side, until deeply golden brown and the thickest part reads 175°F (79°C) on an instant-read thermometer. You'll hear a steady, lively sizzle the whole time; if it goes quiet, the pan is too cool.
4. 4Rest and Slice the Chicken — Move the chicken to a cutting board and let it rest 5 minutes, then slice it into 1/2-inch (1.5 cm) strips. Resting keeps the juices in the meat instead of on your board.
5. 5Build the Garlic Base — Lower the heat to medium and add the garlic to the same skillet, stirring constantly for 30 seconds until fragrant and just softened, never browned. Pour in the heavy cream and 1/4 cup (60 ml) of the reserved pasta water, scraping up the browned bits with a wooden spoon.
6. 6Melt in the Pesto — Stir in the pesto and let the sauce bubble gently at the edges for 2 minutes, until it thickens enough to coat the back of your spoon. Turn off the heat and whisk in the Parmesan until the sauce turns glossy and smooth.
7. 7Toss Everything Together — Add the drained pasta and sliced chicken to the skillet and toss until every piece is coated, loosening with splashes of pasta water if it looks tight. The sauce should cling, not pool.
8. 8Finish and Serve — Scatter the torn basil over the top, taste, and adjust with salt and pepper. Serve immediately in warm bowls with extra Parmesan at the table.