Description
Chicken Pesto Pasta is a creamy, easy-to-make dinner packed with juicy chicken, crisp asparagus, and a rich pesto sauce. Perfect for weeknights and family meals, it comes together in under 30 minutes for a delicious and satisfying main course.
Ingredients
Scale
1 lb chicken breasts, trimmed
1 tsp salt, divided
¼ tsp black pepper
1 lb fresh asparagus, ends trimmed and chopped into 2-inch pieces
2 cups heavy whipping cream
4 tbsp pesto sauce
4 tbsp olive oil, divided
12 oz fettuccine or linguine past
Instructions
- Cook the pasta: Boil a large pot of generously salted water (it should taste like the sea) and cook the pasta until al dente. Reserve and drain.
- Prepare the chicken: Slice each breast in half lengthwise. Season the chicken with half of the salt and all the black pepper, then heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken in one layer and sauté about 3 minutes per side until cooked through. Remove the chicken and let it rest for 5 minutes, then slice into bite-size strips.
- Cook the asparagus: Using the same pan, add the remaining 2 tablespoons of olive oil. Toss in the asparagus and sauté for 2–3 minutes, stirring occasionally, until they’re just crisp-tender.
- Make the sauce: Pour in the heavy cream, bring to a gentle simmer, and cook 3 minutes, stirring occasionally. Blend the pesto into the cream mixture, then return the sliced chicken to the pan. Cook 2 more minutes. Taste and season with the remaining salt or adjust to your taste.
- Combine and serve: Stir the drained pasta into the sauce until fully coated. Remove from heat and plate immediately. Garnish with fresh basil or parsley if you like.
Notes
Add a splash of reserved pasta water if the sauce is too thick.
Don’t overcook asparagus—keep it crisp and vibrant.
Use a high-quality or homemade pesto with fresh basil for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 535 kcal
- Sugar: 3g
- Carbohydrates: 34g
- Protein: 20g