Step 1

Place the pine nuts in a large frying pan. Cook, shaking the pan occasionally, over high heat for 3 minutes or until toasted. Transfer to a bowl.

Step 2

Heat the oil in the pan. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a plate. Add the garlic to the pan and cook, stirring, for 30 seconds or until aromatic. Add the wine and simmer, scraping the base of the pan with a wooden spoon to dislodge any cooked-on bits, for 2 minutes or until reduced.

Step 3

Add the pasta and stock to the pan. Cover and simmer, tossing with tongs occasionally, for 8 minutes or until the pasta is almost cooked. Add the cream and pesto. Cook, tossing with tongs to combine, for 2 minutes or until the liquid is reduced.

Step 4

Chop or use your fingers to tear the chicken into large pieces. Add to the pan with half the pine nuts. Toss to combine. Sprinkle with parmesan and the remaining nuts and basil, if using. Top with extra pesto.