Add all of the ingredients for the pesto sauce except for the olive oil to a food processor. Pulse until the ingredients are finely chopped. Leaving the food processor on, slowly pour the olive oil through the hole in the top until it is all combined. For thinner pasta sauce, add more oil. You can taste the sauce for flavor and add sea salt, black pepper, lemon juice or lemon zest, or red pepper flakes for some heat. Set pesto sauce aside until ready to use. Note: this recipe will keep in an airtight jar in the refrigerator for up to 5 days, so feel free to make it ahead of time.

Cook the pasta according to the instructions on the package. I always cook pasta a couple minutes less than indicated on the package for perfect al dente noodles. Once cooked, drain the pasta into a colander. While the noodles are cooking, prepare the chicken.

Chop the chicken into bite-sized pieces.

Heat the avocado oil in a large skillet over medium-high heat (or medium heat if your stove top is assertive on the heat scale). Add the chopped chicken thighs and cook, stirring occasionally, for 6-8 minutes or until the chicken is fully cooked.

Transfer the cooked pasta noodles and the pesto sauce to the skillet with the cooked chicken. Stir well to combine. Taste the pasta for flavor and add sea salt, black pepper, lemon juice, extra Parmesan cheese, mozzarella cheese, etc.

serve pasta in big bowls and enjoy!