Directions

1. 1

   Combine the fresh basil leaves, garlic cloves, chicken broth, grated parmesan cheese, and olive oil in a blender. Blend until the mixture reaches a smooth consistency, scraping down the sides as needed. Set the pistou sauce aside. Any leftover sauce may be stored in an airtight container in the refrigerator for up to 3 days.

2. 2

   Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper. Heat a large skillet over medium heat until hot. Place the seasoned chicken thighs in the skillet and cook for 6–8 minutes on the first side without moving them. Flip the thighs and cook for another 6–8 minutes until the internal temperature reaches 165°F and the exterior is golden brown. Transfer to a plate and let rest for 3–5 minutes before slicing.

3. 3

   While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve approximately ½ cup of pasta cooking water, then drain the pasta in a colander.

4. 4

   Return the drained pasta to the pot off the heat. Add the pistou sauce and toss gently to coat all the pasta. If the pasta appears too dry, add reserved pasta water one tablespoon at a time until the desired consistency is reached.

5. 5

   Divide the sauced pasta between serving bowls. Top each portion with sliced chicken thighs. If desired, garnish with additional grated parmesan cheese and fresh basil before serving.