Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your chosen pasta, such as spaghetti or penne, and cook according to the package instructions until al dente, usually around 8–10 minutes. Once done, reserve 1 cup of pasta water for later use, then drain the pasta and set it aside in a large bowl.

While the pasta cooks, season the chicken breasts with salt, pepper, and garlic powder. Heat a skillet over medium-high heat with a tablespoon of olive oil, then add the chicken. Grill each side for 5–7 minutes, or until golden brown and no longer pink in the center. After cooking, let the chicken rest for a few minutes before slicing it into strips.

In a blender or food processor, combine fresh basil, garlic cloves, parmesan cheese, pine nuts, the remaining olive oil, and lemon juice. Blend this mixture until smooth, using the reserved pasta water to achieve your desired sauce consistency.

In the bowl with the drained pasta, pour in the freshly made pesto, tossing gently to coat the pasta evenly. Gradually add the reserved pasta water, a bit at a time, to maintain a light and silky sauce.

Gently fold in the sliced grilled chicken, mixing carefully until the chicken is well combined with the pesto pasta.

Scoop the yummy Light Pesto Pasta with Chicken onto warm plates. For an extra flourish, top each serving with additional parmesan cheese and fresh basil leaves.