Pesto Chicken and Fettuccine

Elevate your weeknight dinners with this irresistible Pesto Chicken and Fettuccine recipe, a creamy, flavorful dish that effortlessly blends tender chicken, al dente fettuccine, and a luscious basil pesto sauce. Perfect for busy nights, this 40-minute recipe features vibrant cherry tomatoes, fresh basil, and a rich blend of Parmesan cheese and heavy cream, creating a restaurant-quality meal with minimal effort. With its golden, pan-seared chicken and velvety sauce infused with garlic and pesto, this dish offers a delightful balance of textures and flavors. Serve it hot, garnished with fresh basil and a sprinkle of Parmesan, for a crowd-pleasing dinner that’s bound to impress. Perfect for lovers of Italian-inspired cuisine, this one-pot meal combines comfort and sophistication in every bite.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 2 pieces Boneless, skinless chicken breasts
• 1 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 2 pieces Garlic cloves (minced)
• 1 cup Basil pesto (store-bought or homemade)
• 1 cup Heavy cream
• 1 cup Parmesan cheese (grated)
• 1 cup Cherry tomatoes (halved)
• 0.25 cup Fresh basil leaves (for garnish)
• 8 cups Water
• 1 tbsp Salt (for boiling pasta)

Directions

Step 1

Bring 8 cups of water to a boil in a large pot. Add 1 tablespoon of salt and the fettuccine pasta. Cook according to the package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.

Step 2

While the pasta cooks, season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F). 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-low and add the minced garlic. Sauté for 1-2 minutes, or until fragrant but not browned.

Step 5

Add the basil pesto and heavy cream to the skillet, stirring to combine. Cook for 2-3 minutes, then stir in the grated Parmesan cheese until melted and incorporated.

Step 6

If the sauce appears too thick, add a splash of the reserved pasta water (a tablespoon at a time) until it reaches your desired consistency.

Step 7

Add the cooked fettuccine pasta to the skillet and toss to coat the pasta evenly in the pesto cream sauce.

Step 8

Gently fold in the sliced chicken and halved cherry tomatoes, allowing them to warm through for 1-2 minutes.

Step 9

Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(3592.9g)

Amount per serving	% Daily Value*
Calories	4816.8

Total Fat 286.0g	0%
Saturated Fat 114.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 745.5mg	0%
Sodium 14377.5mg	0%
Total Carbohydrate 284.5g	0%
Dietary Fiber 19.9g	0%
Total Sugars 19.9g
Protein 259.4g	0%

Vitamin D 3.5IU	0%
Calcium 3251.9mg	0%
Iron 11.6mg	0%
Potassium 1885.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 21.8%

Carbs: 24.0%