Place in between a cutting board and a sheet of plastic and flatten, using a rolling pin, until about 1/2’’ thick. Season with salt on both sides and set aside for at least 20 minutes, or refrigerate up to 24 hours. Once chicken has set, season both sides with fresh cracked pepper. Heat 3 Tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer and cook for 5-8 minutes, or until cooked 3/4 of the way through, then flip and continue cooking—5-6 minutes more. If needed, add another 1 Tbsp olive oil after flipping. Remove from the pan, tent with foil to keep warm, and rest until ready to cut and serve.

In a food processor, pulse together the lemon zest, Parmesan, pepper, pistachios, chives, and a pinch of salt, until combined into a crumbly texture. Add in the olive oil and honey. Pulse until the pesto has a paste-like consistency. Taste for additional salt and pepper. Reserve 1 cup for the white sauce; store the rest in the refrigerator or freezer for later use.

In a small skillet or sauce pan, add 1 Tbsp of olive oil over medium heat. Add crushed garlic and cook until softened—about 2 minutes. Add the heavy cream and bring to a simmer, then reduce heat to low and reduce—3 minutes. In a small mixing bowl, add the egg yolks. Using a 1 Tbsp measuring spoon and a whisk, add the warmed heavy cream to the yolks to temper them—about 1 Tbsp at a time--whisking constantly until about 1/3 c of cream is added. Once the yolks are tempered, stir in the 1 cup of pesto. Pour the pesto and yolk mixture back into the pan with the rest of the cream; add the lemon juice and taste for salt, turn off the heat.

In a large pot, bring 4 quarts of water to a boil, generously seasoning with salt. Add the noodles and boil, stirring a few times, until the noodles are 1-2 minutes shy of al dente. For large egg noddles, around 8 minutes. Reserve about 3/4 cup of pasta water. When pasta is done, drain and return to the pot.

Chop chicken into 3/4’’ pieces and add to the cooked pasta.

Heat the pesto cream sauce over medium-high and whisk in about 1/2 cup of pasta water. Reduce heat to low and simmer until thickened—3-4 minutes.

Pour the sauce over the pasta and chicken; add the lemon juice and stir to coat. Garnish with a generous shaving of Parmesan cheese and chopped chives or parsley—serve warm.