Chicken Pesto Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8 people
-
Calories
535 kcal
-
Course
Main Course
Chicken Pesto Pasta
Description
This recipe begins by cooking pasta to desired tenderness in salted boiling water. Chicken breasts, halved lengthwise and seasoned, are sautéed in olive oil until thoroughly cooked and browned, then rested and sliced. Asparagus pieces are quickly sautéed in the same pan until crisp-tender.
The sauce is made by simmering heavy cream in the same skillet, then stirring in pesto sauce for flavor. The cooked chicken is added back to the sauce along with the asparagus to combine and warm through. Drained pasta is tossed in the cream pesto sauce to coat the noodles evenly. The final dish delivers a cream-rich comfort with fresh asparagus crunch and flavorful chicken.
Serve immediately to enjoy the creamy texture and bright pesto taste. Adjust salt seasoning based on palate preference. Using fresh pesto and trimming asparagus ends ensures the best flavor and texture combination.
Ingredients
- 1 lb chicken breast trimmed
- 1 tsp salt (divided)
- 1/4 tsp black pepper
- 1 lb asparagus ends trimmed and cut into 2" pieces
- 2 cups heavy whipping cream
- 4 Tbsp pesto sauce
- 4 Tbsp olive oil
- 12 oz fettuccini pasta (or linguine)
Instructions
- Cook pasta in a pot of salted boiling water according to package instructions to your desired doneness. While pasta is cooking, proceed with the recipe then add drained cooked pasta to the sauce in step 5.
- Cut chicken breasts in half lengthwise and season all sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large, deep skillet over medium heat with 2 Tbsp olive oil. When oil is hot, add chicken in a single layer and saute until fully cooked through (3 min per side). Remove from pan and rest 5 minutes, then slice into bite-sized strips.
- Add 2 Tbsp olive oil to the same pan with asparagus pieces. Sautee stirring occasionally for 2-3 minutes or until crisp tender.
- Add 2 cups heavy whipping cream, bring to a simmer and cook 3 minutes, stirring occasionally. Stir in 4 Tbsp pesto then add chicken breasts and cook 2 minutes. Season sauce with 1/2 tsp salt or to taste.
- Add cooked pasta, stirring to coat noodles in sauce. Remove form heat and serve right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbs | 34g | |
| Protein | 20g | 40% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 154mg | 51% |
| Sodium | 459mg | 19% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 82mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
