Description

Indulge in the rich flavors of creamy pesto chicken pasta, where tender chicken, vibrant basil pesto, and al dente fettuccine unite for a delightful meal. This dish not only satisfies your cravings but also adds a touch of elegance to any gathering—perfect for both family dinners and special occasions. Experience the harmony of creaminess and fresh ingredients that will leave everyone asking for seconds.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
12 oz fettuccine pasta
1 cup fresh basil pesto (store-bought or homemade)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 cup cherry tomatoes, halved
2 cups fresh spinach
3 cloves garlic, minced
2 tbsp olive oil

Instructions

1. Cook the Pasta: Bring a large pot of salted water to boil. Add fettuccine and cook according to package instructions until al dente (8-10 minutes). Drain and set aside.
2. Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 6-7 minutes on each side until golden brown and cooked through (internal temp should reach 165°F). Remove from skillet and let rest.
3. Add Aromatics: In the same skillet, sauté minced garlic until fragrant (about 30 seconds).
4. Create the Sauce: Reduce heat to low, add heavy cream, scraping up any bits from the pan. Stir in pesto until well combined.
5. Combine Everything: Slice rested chicken into strips and add it back to the skillet along with cooked pasta, spinach, cherry tomatoes, and Parmesan cheese. Toss gently for about 2-3 minutes until everything is coated.
6. Serve & Enjoy: Plate with extra Parmesan on top if desired and serve hot.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 675
Sugar: 6g
Sodium: 880mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 34g
Cholesterol: 130mg

Keywords: For added flavor, consider marinating the chicken in pesto before cooking. Swap chicken for shrimp or grilled vegetables for a variation. Store leftovers in an airtight container for up to three days; reheat gently on the stove.