Make the Pasta

1. Mound the flour on a clean counter and make a well.
2. Add the eggs, olive oil, and salt.
3. Work the 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 the 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 the pan, rest, then slice.

Build the Sauce

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

Cook the Pasta

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

Finish

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

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