No Reservations

Ingredients

Handmade Pasta

• 2 cups all-purpose flour
• 2 large eggs
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• Water, as needed

Chicken

• 1½–2 lb chicken breast
• Olive oil
• Salt & black pepper
• Garlic powder
• Italian seasoning
• Onion powder

Pesto Cream Sauce

• Olive oil
• 1 shallot, finely diced
• ~2 cups heavy cream
• ½–¾ cup pesto (store-bought or homemade)
• Freshly grated Parmesan
• Salt & black pepper
• Reserved pasta water

Directions

Make the Pasta

1. Mound flour on a clean counter and make a well.
2. Add eggs, olive oil, and salt.
3. Work flour into the eggs until a shaggy dough forms.
4. Knead just until it comes together.
5. Wrap and rest at room temperature for 20–30 minutes.
6. Roll thin, dust lightly, and cut into rustic noodles using a knife or pizza cutter.

Cook the Chicken

1. Heat olive oil in a pan over medium-high heat.
2. Season chicken with salt, pepper, garlic powder, Italian seasoning, and onion powder.
3. Sauté until cooked through, pulling the chicken at 155–160°F.
4. Remove from pan, rest, then slice.

Build the Sauce

1. In the same pan, add a little olive oil if needed.
2. Sauté shallot gently until soft and fragrant.
3. Add heavy cream and bring to a gentle simmer.
4. Stir in pesto, salt, and pepper.
5. Once heated through, turn the heat off.

Cook the Pasta

1. Boil pasta in well-salted water until tender (2–3 minutes).
2. Reserve at least 1 cup of pasta water before draining.

Finish

1. Add hot pasta directly to the sauce.
2. Splash in pasta water and toss until glossy.
3. With heat off, add freshly grated Parmesan and toss gently.
4. Plate pasta and finish with sliced chicken, a dollop of pesto, and more Parmesan.

Pesto: Store-bought or homemade both work here. Use what fits your time and mood.