Preheat oven to 200c (390f). Place a large pan of water on high heat and bring to the boil, add a pinch of sea salt.

Add in 750g of pasta and stir to stop it from sticking to the bottom. Cook for 1 minute less than the packet says. Remove and drain, keeping 50ml of pasta water for the pesto.

Add chicken into a mixing bowl, 2 TSP (5g) Onion powder, 2 TSP (5g) Garlic powder, Sea salt to taste, pepper to taste and add 1 TBSP or 20ml of olive oil. Mix it with the chicken to coat all of it.

Add a steel oven safe pan to high heat with 1 TBSP (20ml) of olive oil adding the chicken once hot. After 4 minutes they should get a nice sear, flip them and do the same again for 4 minutes.

Add chicken to the preheated oven for 16 minutes. Rest in pan to the side.

Optionally toast the pine nuts on broil setting until golden.

Microplane 2-3 garlic cloves. Remove the leaves from both basil bunches, use 1 of the stems and chop it up.

Add garlic, 30g (1.06oz) parmesan and toasted pine nuts to a blender on high speed. Scrape down the sides and do again. Add in basil, a pinch of sea salt/ pepper and 120ml of extra virgin olive oil. Blend until fully mixed. Place in the fridge.

Slice up chicken and tear it apart. Add it back into the pan and mix it to pick up the juices.

Either in the pan or a mixing bowl, add the pasta, chicken and then pesto, mixing it all through. If wanted some pasta water can be added to make it a little smoother/ creamier.