Fettucine Alla Pesto Pollo Recipe

Bring water to a boil

Fill a large pot with at least 4 quarts of water, add 1 tablespoon kosher salt and bring to a rolling boil over high heat.

Cook fettuccine

Add 12 oz fettuccine to the boiling water and cook according to package directions until al dente (usually 8–10 minutes for dried pasta). Stir occasionally to prevent sticking. Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare chicken

While the water is heating, pat 1 lb chicken breasts dry and slice each breast horizontally to make thin cutlets (or pound to 1/2-inch thickness). Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Cook chicken

Heat a large heavy skillet over medium-high heat and add 2 tbs extra-virgin olive oil. When the oil shimmers, add the seasoned chicken in a single layer. Cook 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Toast pine nuts (if not toasted)

In a small dry skillet over medium heat, toast 1 oz pine nuts, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool.

Blend pesto

In a food processor or blender, combine 2 cups packed fresh basil leaves, cooled toasted pine nuts, 2 garlic cloves, 1 cup grated Parmesan, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Pulse to chop briefly, then with the motor running slowly stream in 1 cup extra-virgin olive oil until the mixture is smooth but still has some texture. Add 1 tbs lemon juice, pulse once to combine, and taste; adjust salt, pepper or lemon as needed.

Adjust consistency

If the pesto seems very thick, thin it with 1–2 tbs reserved pasta water (hold off adding more until assembling). The sauce should be spreadable and glossy.

Combine pasta and pesto

Return the drained fettuccine to the empty pasta pot or a large skillet over low heat. Add 3/4 cup of the pesto and 1/4–1/2 cup of the reserved pasta water, tossing thoroughly to coat. Add more reserved water as needed to create a silky sauce that evenly coats the pasta.

Add chicken and cheese

Add the sliced chicken to the coated pasta and toss gently to combine and warm through. Stir in 1/2 cup grated Parmesan to meld the sauce; if the mixture seems dry, add another tablespoon or two of reserved pasta water.

Plate and garnish

Divide the pasta among 4 plates. Top each portion with a spoonful of extra pesto if desired, a sprinkle of additional grated Parmesan, a light dusting of lemon zest (optional), a few fresh basil leaves, and a pinch of red pepper flakes if using.

Serve

Serve immediately while hot. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently with a splash of water or olive oil to loosen the sauce.