4 chicken breasts, boneless, skinless

1 tsp salt

1 tsp pepper

4 tbsp olive oil, divided

1 lb whole-wheat angel hair spaghetti

1/4 tsp crushed red pepper flakes

1/4 cup pecorino Romano cheese, finely grated

1 cup pistachios, shelled

10 large basil leaves, torn

1/4 cup flat-leaf parsley, torn

1 clove garlic

1/3–1/2 cup olive oil (for pesto)

1/4 tsp salt (for pesto)

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Preheat oven to 375°F (190°C).
Pat chicken dry and season both sides with salt and pepper.
Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Sear chicken 4–5 minutes per side until golden.
In a food processor, combine pistachios, basil, parsley, garlic, and pecorino. Pulse until coarsely chopped.
With the processor running, drizzle in 1/3 cup olive oil, adding more if needed for a smoother pesto. Season with 1/4 tsp salt and blend again.
Spread a thin layer of pesto over each chicken breast. Transfer skillet to the oven and bake 15 minutes or until chicken reaches 165°F.
Cook angel-hair pasta according to package directions. Drain and toss with remaining 2 tbsp olive oil, 1/4 cup pesto, red pepper flakes, and pecorino. Add extra pesto to taste.
Remove chicken from the oven and top with a little more pesto. Serve alongside the pesto pasta.

Swap pecorino with Parmesan for a milder flavor.

Add lemon zest to the pesto for brightness.

Chicken thighs may be used instead of breasts.

Add cherry tomatoes or sautéed spinach to the pasta for extra color.

Walnuts or almonds can replace pistachios.