Creamy Chicken Pesto Fettuccine
Indulge in the ultimate comfort food with this Creamy Chicken Pesto Fettuccine, a luxurious blend of tender pasta, juicy chicken, and a luscious pesto-infused cream sauce. This quick and easy recipe comes together in just 40 minutes, making it perfect for weeknight dinners or casual entertaining. The rich and velvety sauce, made with heavy cream, grated Parmesan, and vibrant basil pesto, coats every strand of al dente fettuccine, while cherry tomatoes add a burst of freshness and color. Topped with perfectly seared chicken breast and fragrant chopped basil, this dish is as satisfying as it is beautiful. Serve with a side of garlic bread or a crisp green salad for a complete Italian-inspired meal. If you're craving creamy pasta with a pesto kick, this recipe is your new go-to!
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Ingredients
- 12 ounces fettuccine pasta
- 2 large chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large garlic cloves
- 1.5 cups heavy cream
- 1 cup parmesan cheese, grated
- 0.5 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh basil leaves, chopped
- 4 quarts water
- 1 tablespoon kosher salt (for pasta water)
Directions
Step 1
Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2
While the pasta cooks, season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side, or until fully cooked with an internal temperature of 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
Step 4
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Step 5
Pour in the heavy cream and allow it to simmer gently for 2–3 minutes, stirring occasionally.
Step 6
Stir in the grated parmesan cheese and continue stirring until the cheese has melted and the sauce thickens slightly.
Step 7
Add 1/2 cup of pesto sauce to the skillet and mix well until fully incorporated into the cream sauce.
Step 8
Toss the cooked fettuccine into the skillet, ensuring the pasta is evenly coated with the sauce. Use reserved pasta water to thin the sauce if needed.
Step 9
Gently fold in the cherry tomatoes and sliced chicken, allowing them to warm through for 1–2 minutes.
Step 10
Garnish with chopped fresh basil and serve immediately with extra parmesan cheese on the side if desired.
Nutrition Facts
| Serving size | (5398.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4654.9 |
| Total Fat 292.4g | 0% |
| Saturated Fat 123.4g | 0% |
| Polyunsaturated Fat 18.6g | |
| Cholesterol 851.2mg | 0% |
| Sodium 11346.9mg | 0% |
| Total Carbohydrate 270.1g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 16.9g | |
| Protein 212.3g | 0% |
| Vitamin D 5.1IU | 0% |
| Calcium 1524.3mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 819.7mg | 0% |
Source of Calories