Description
This Chicken Pesto Pasta recipe combines tender sautéed chicken breasts, crisp asparagus, and creamy pesto sauce over perfectly cooked fettuccini pasta. Ready in just 30 minutes, this flavorful and comforting dish is perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breasts, trimmed
- 1 lb asparagus, ends trimmed and cut into 2″ pieces
Seasonings and Oils
- 1 tsp salt, divided
- 1/4 tsp black pepper
- 4 Tbsp olive oil
Pasta and Sauce
- 12 oz fettuccini pasta (or linguine)
- 2 cups heavy whipping cream
- 4 Tbsp pesto sauce
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, seasoning the water generously with about 1 1/2 tablespoons fine sea salt per 6 quarts water to impart flavor to the pasta. Add the fettuccini pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Slice the chicken breasts in half lengthwise for thinner pieces. Season all sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Once hot, add the chicken in a single layer and sauté for about 3 minutes per side until fully cooked through. Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized strips.
- Sauté Asparagus: In the same skillet, add the remaining 2 tablespoons of olive oil and the asparagus pieces. Sauté, stirring occasionally, for 2 to 3 minutes until the asparagus is crisp-tender but still bright green.
- Make the Sauce: Pour 2 cups of heavy whipping cream into the skillet with the asparagus and bring it to a gentle simmer. Let it simmer for 3 minutes while stirring occasionally to slightly thicken. Stir in 4 tablespoons of pesto sauce, then add back the sliced chicken. Continue to cook for 2 minutes to heat through. Adjust the seasoning with the remaining 1/2 teaspoon of salt or to taste.
- Combine and Serve: Add the drained pasta to the skillet and stir thoroughly to coat the noodles evenly with the creamy pesto sauce. Remove from heat and serve immediately. Optionally garnish with fresh basil or parsley for a fresh herbaceous touch.
Notes
- Salt the pasta cooking water generously so that it tastes like ocean water to season the pasta from within. Use about 1 1/2 tablespoons fine sea salt per 6 quarts of water, or adapt according to the salt type as recommended.
- Resting the chicken after cooking allows juices to redistribute, keeping the meat moist and flavorful.
- Make sure not to overcook the asparagus; it should remain crisp-tender to add texture to the dish.
- This recipe can be adapted with gluten-free pasta to accommodate dietary needs.
- Fresh basil or parsley garnish is optional but adds a nice color and fresh flavor.
Keywords: Chicken Pesto Pasta, creamy pesto pasta, sautéed chicken recipe, asparagus pasta, Italian pasta dish, quick dinner recipe, fettuccini with chicken