Put the pine nuts in a pan and toast them without oil.

Pick the basil leaves, then wash them and put them in a blender. Peel the garlic clove and place in the blender with the pine nuts, olive oil and Grana Padano and mix until you get a pesto.

Put the pesto in a saucepan, season with salt and pepper, add a dash of cream and simmer for about 5 minutes on a medium heat. The pesto burns quickly, so stir often.

At the same time, cook the pasta with a little salt and olive oil and the chicken breast fillets (seasoned with sea salt and pepper)

Now form a nest out of the spaghetti on the plate, pour the sauce (2-3 tablespoons) over it and garnish with the chicken fillet cut into strips. Finally, add the finely grated Grana Padano to the sauce.