Steps
How to make it
Prep 9 min · Cook 16 min
- Cut 120 g chicken breast against the grain into strips; rub with a pinch of salt and black pepper. Wash 3 scallions and separate the whites from the greens. Mince 2 garlic cloves.
- In a bowl, finely chop the scallion whites, minced garlic, and half the scallion greens. Mix with 2 tbsp olive oil and 2 tbsp grated cheese into a scallion-garlic pesto base (taste and adjust salt if needed).
- Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
- Heat a skillet over medium-high heat. Add 1 tbsp olive oil and lay the chicken in a single layer. Sear both sides golden until cooked through, about 5–6 minutes. Set aside.
- In the same pan over low heat, add the pasta, chicken, pesto base, and 3–4 tbsp pasta water.
- Toss over high heat 1–2 minutes until the pasta is coated and the sauce is slightly reduced.
- Taste and adjust seasoning; sprinkle the remaining scallion greens.
- Plate while hot.
