Start by heating the olive oil and butter blend in a large pot over medium heat. Add the finely diced onion. Sauté for about three to four minutes until it becomes translucent and fragrant.

Don't skimp on this step; the aroma of cooked onions sets the stage for your dish.

Next, add the chicken pieces to the pot. Season with kosher salt and cook for about 5-6 minutes, or until the chicken is browned on all sides. Stir occasionally. You want the chicken to develop a nice sear, which enhances the dish’s flavor.

Once your chicken is nearly cooked through, toss in the minced garlic and crushed red pepper flakes. Cook them for about a minute until the garlic is fragrant.

Then, sprinkle the flour over the chicken and stir to coat everything evenly. This will help thicken your sauce later.

Now, it’s time for the star of the show—the chicken stock! Pour it into your pot, scraping up any browned bits from the bottom. These little bits are packed with flavor.

Bring the stock mixture to a boil, then add your pasta. Give it a good stir.

Reduce the heat to a simmer and cook uncovered for about 10-12 minutes or until the pasta reaches your desired doneness. Stir occasionally to prevent it from sticking to the pot.

Once the pasta is cooked, lower the heat. Add the heavy whipping cream, cheese, pesto sauce, and lemon zest. Mix thoroughly, and let it gently heat through for another 2-3 minutes. The dish should become rich and creamy.

Finally, taste the pasta. Adjust the seasoning if needed. You can sprinkle in a bit more salt or add extra crushed red pepper if you like a kick.

Dish out the pasta into bowls and serve immediately. Optionally, you can top each serving with freshly grated parmesan and a sprig of basil or parsley for some added flair.