Pesto Pasta

Prepare the chicken marinade by placing 3 tablespoons of olive oil, mayonnaise, crushed garlic, lemon juice, hot sauce, salt, pepper, thyme, dried basil, and onion powder in a deep bowl

We mix the marinade well until combined.

We add the boneless chicken thighs and toss until fully coated.

We arrange the chicken and chopped mushrooms in a baking tray or air fryer basket

We grill the chicken and mushrooms at 190°C (375°F) for 30 minutes until fully cooked and golden.

After grilling, we place a piece of hot charcoal in aluminum foil inside the tray, then cover it tightly to infuse the smoky flavor.

Meanwhile, we boil the pasta in salted water and reserve 1 cup of the pasta water.

To prepare the pesto, we blend fresh basil, garlic, olive oil, and cheese in a food processor or blender until smooth.

We heat the pesto in a pan for 2 minutes

We add 1 cup of pasta water and stir to thicken the sauce.

We add 1 cup of cooking cream and stir until the sauce is smooth and creamy

We toss the boiled pasta into the sauce and stir until well coated.

We plate the pasta and arrange the grilled chicken and mushrooms on top.

We garnish with grated cheese and serve hot.