Chicken Pesto Recipe
sautéed in garlic, pesto cream sauce over fettucine
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Ingredients
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Pasta
Chicken
Pesto Cream Sauce
Garnish (optional)
Method
Pasta
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Chicken
- 2
While the pasta cooks, butterfly the chicken breasts (or slice into two thin cutlets) to an even thickness about 1/2 inch. Pat dry with paper towels.
- 3
Season both sides of the chicken with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.
- 4
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch pieces.
- 5
In the same skillet over medium heat, add 2 minced garlic cloves and sauté 30–45 seconds until fragrant, stirring to lift any browned bits from the pan. Remove garlic if it begins to brown too much.
Pesto Cream Sauce
- 6
Reduce heat to medium-low. Add 2 tablespoons unsalted butter to the skillet with the garlic and let it melt.
- 7
Pour in 1 cup heavy cream and bring to a gentle simmer, stirring frequently. Simmer 2–3 minutes to slightly thicken.
- 8
Stir in 1 cup basil pesto until fully incorporated and smooth. If the sauce seems too thick, add up to 1/2 to 1 cup of the reserved pasta cooking water a little at a time to reach desired consistency.
- 9
Whisk in 1 cup grated Parmesan until melted and the sauce is creamy. Add 1 teaspoon lemon juice, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.
- 10
Return the sliced chicken to the skillet and toss gently to coat and warm through, 1–2 minutes.
- 11
Add the cooked fettuccine to the skillet with the sauce and chicken. Using tongs, toss to evenly coat the pasta, adding reserved pasta water in 2–3 tablespoon increments if needed to loosen the sauce until it clings to the noodles.
Serve
- 12
Divide the pesto chicken fettuccine among plates or bowls. Garnish with sliced fresh basil and extra grated Parmesan if desired. Serve immediately.
