Pro Tips
**Chef's Tips & Troubleshooting:**
- Reserve some pasta water to adjust sauce consistency — the starch helps it cling to the noodles.
- For Filipino spaghetti, the sauce should be sweet — a blend of ketchup, banana ketchup, and sweetened sauce.
- Toss pasta in the sauce rather than pouring sauce on top for better coating.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Creamy Chicken Pesto Pasta
Creamy chicken pesto pasta — tender chicken and al dente pasta in a basil pesto cream sauce. Bright, herby, and satisfying.
Instructions
- Cook the pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
- Season with the chicken breast with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Simmer the chicken for 5–6 minutes per side until golden and fully cooked. Remove and slice into strips.
- Drop in the garlic and sauté just until they soften.
- Mix in the pesto and grated Parmesan until everything is mixed in and smooth.
- Add the cooked pasta and sliced chicken to the skillet. Toss everything together, adding pasta water as needed for a silky consistency.
- Add salt and pepper until it suits your preference. Serve it while it's hot garnished with extra Parmesan and fresh basil.
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Pro Tips & Troubleshooting
- Reserve some pasta water to adjust sauce consistency — the starch helps it cling to the noodles.
- For Filipino spaghetti, the sauce should be sweet — a blend of ketchup, banana ketchup, and sweetened sauce.
- Toss pasta in the sauce rather than pouring sauce on top for better coating.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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