Chicken Pesto Pasta with Asparagus Recipe

Introduction

Chicken Pesto Pasta is a creamy, flavorful dish that combines tender chicken, fresh asparagus, and rich pesto sauce with fettuccini. It’s a simple yet elegant meal perfect for weeknight dinners or entertaining guests.

Ingredients

• 1 lb chicken breasts (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

1. Step 1: Cook pasta in a large pot of salted boiling water according to package instructions until your desired doneness. Drain and set aside.
2. Step 2: Cut chicken breasts in half lengthwise and season all sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 Tbsp olive oil in a large, deep skillet over medium heat. Add chicken in a single layer and sauté until fully cooked, about 3 minutes per side. Remove from pan, let rest 5 minutes, then slice into bite-sized strips.
3. Step 3: In the same pan, add remaining 2 Tbsp olive oil and the asparagus pieces. Sauté, stirring occasionally, for 2–3 minutes until crisp-tender.
4. Step 4: Pour in the heavy whipping cream and bring to a simmer. Cook for 3 minutes, stirring occasionally. Stir in pesto sauce, then add the sliced chicken. Cook for 2 more minutes. Season the sauce with the remaining 1/2 tsp salt or to taste.
5. Step 5: Add the cooked pasta to the sauce, stirring well to coat the noodles. Remove from heat and serve immediately. Garnish with fresh basil or parsley if desired.

Tips & Variations

• Use sun-dried tomato pesto or add a pinch of red pepper flakes for a flavor twist.
• Swap asparagus for spinach or broccoli for a different vegetable option.
• For a lighter dish, substitute half-and-half for the heavy cream.

Storage

Store leftover chicken pesto pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, linguine, penne, or rigatoni work well in this dish. Just cook according to package instructions.

Is it possible to make this dish dairy-free?

Yes, substitute the heavy cream with coconut cream or a dairy-free creamer and use a vegan pesto to keep it dairy-free.

Chicken Pesto Pasta with Asparagus Recipe

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★★★★★

4.9 from 93 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This creamy chicken pesto pasta combines tender chicken breasts, crisp asparagus, and a luscious pesto-infused cream sauce tossed with al dente fettuccini. It’s a quick and satisfying stovetop meal perfect for a weeknight dinner or casual gathering.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb chicken breasts, trimmed
• 1 lb asparagus, ends trimmed and cut into 2-inch pieces

Seasonings and Sauces

• 1 tsp salt, divided
• 1/4 tsp black pepper
• 4 Tbsp pesto sauce

Dairy and Oils

• 2 cups heavy whipping cream
• 4 Tbsp olive oil, divided

Pasta

• 12 oz fettuccini pasta (or linguine)

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Instructions

1. Cook Pasta: Bring a large pot of salted boiling water to a boil. Add the pasta and cook according to package instructions until it reaches your desired level of doneness. Drain the pasta and set aside to add into the sauce later.
2. Cook Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Season all sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large, deep skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the chicken in a single layer. Sauté for about 3 minutes per side until cooked through. Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized strips.
3. Sauté Asparagus: Add the remaining 2 tablespoons of olive oil to the same skillet. Add the asparagus pieces and sauté, stirring occasionally, for 2 to 3 minutes until they are crisp-tender.
4. Make the Sauce: Pour in 2 cups of heavy whipping cream and bring it to a simmer. Let it cook for 3 minutes, stirring occasionally. Stir in 4 tablespoons of pesto sauce until well combined. Return the sliced chicken to the pan and cook for an additional 2 minutes, allowing all the flavors to blend. Season the sauce with the remaining 1/2 teaspoon salt or to taste.
5. Combine and Serve: Add the drained cooked pasta into the skillet with the sauce, tossing gently to coat the noodles evenly. Remove the pan from heat and serve immediately. Optionally, garnish with fresh basil or parsley for added color and flavor.

Notes

• To ensure juicy chicken, avoid overcooking; use a meat thermometer to check for an internal temperature of 165°F (74°C).
• If you prefer a lighter sauce, substitute half of the heavy cream with milk or a dairy alternative.
• You can use fresh or store-bought pesto depending on availability and preference.
• Asparagus can be replaced with other vegetables like broccoli or zucchini.
• Reserve some pasta water to thin the sauce if needed.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: chicken pesto pasta, creamy pesto chicken, asparagus pasta, Italian pasta dishes, quick dinner recipes