📋 Instructions

1. 1Boil the pasta — Bring a large pot of generously salted water to a rolling boil and cook the fusilli for 1 minute less than the package says. Before draining, scoop out 240 ml (1 cup) of the cloudy cooking water and set it aside - it is the secret to a creamy sauce.
2. 2Dry and season the chicken — While the water heats, pat the chicken strips completely dry and season with the salt and pepper. Let them sit for 5 minutes so the seasoning settles in.
3. 3Sear the chicken — Heat the olive oil in a large skillet over medium-high heat, about 190°C (375°F), until it shimmers. Add the chicken in a single layer and cook 5 to 6 minutes, turning once, until deeply golden brown on both sides and the thickest piece reads 74°C (165°F) on a thermometer.
4. 4Soften the garlic and tomatoes — Lower the heat to medium, push the chicken to one side, and add the garlic and cherry tomatoes. Cook 2 to 3 minutes, until the garlic smells sweet and the tomatoes just begin to slump and release their juice - do not let the garlic brown.
5. 5Build the sauce — Pour in the cream and bring to a gentle simmer, about 90°C (195°F), for 2 minutes until it thickens slightly and bubbles lazily at the edges. Stir in the pesto off the strongest heat and let it warm through for 30 seconds.
6. 6Bring it together — Add the drained pasta to the pan with a splash of the reserved pasta water. Toss over medium heat for 1 to 2 minutes, adding more water a spoon at a time, until the sauce coats every spiral and no liquid pools in the pan.
7. 7Finish with parmesan — Pull the pan off the heat and stir in the parmesan until it disappears into the sauce. Taste, adjust the salt, and scatter torn basil over the top.
8. 8Rest and serve — Let the pan sit for 2 minutes so the sauce settles and clings, then serve straight away in warm bowls. The pasta waits for no one.