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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
