Cooking Steps

• Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
• Flatten the chicken breast to an even thickness (about 1-1.5cm), using plastic wrap and a rolling pin. Alternatively, cut into bite size pieces.
• Season the breast with salt and pepper on each side and dust with the flour.
• Heat 1 tablespoon of olive oil in a fry pan over medium-high heat and fry the chicken for 2 mins each side, or until cooked through if thicker.
• Wrap the chicken lightly in foil and set aside.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat and fry the garlic for 1-2 minutes until it's fragrant.
• Add the cream and bring to a gentle simmer, being careful not to let it boil.
• Whisk in lemon juice and pepper quickly.
• Add the finely grated parmesan and mix it in until melted. Let it thicken slightly for 1-2 minutes.
• Mix in the pesto, then add the cooked pasta and toss. Allow to bubble gently for 1-2 minutes. Season to taste.
• If needed, add a splash of pasta water to loosen the sauce.
• Divide into bowls, slice chicken, and place on top. Garnish with extra cheese and lemon zest.