Step 1

Preheat oven to 425℉. Add basil, parmesan, pecorino, olive oil, pine nuts, garlic cloves, and salt to a food processor. Use the pulse setting to pulse pesto to desired consistency, scraping down the sides as needed. Set aside.

Step 2

On a baking sheet, drizzle chicken with balsamic and sprinkle with salt (or marinate ahead of time if preferred). Bake chicken at 425℉ for 17-21 minutes or until the thickest part of the chicken registers at least 165 degrees. Let chicken rest for 5 minutes before using a knife and fork to pull/shred chicken into bite-sized pieces. Set aside.

Step 3

Boil pasta until al dente, reserving ½ cup of pasta water when the pasta is almost done.

Step 4

Add pesto, tomatoes, chicken, and red pepper flakes (optional) to drained pasta, and toss. Add a splash or all of the pasta water to moisten as needed. Toss again. Serve right away!