Pesto Fettuccine with Chicken

Pesto Fettuccine with Chicken


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A jar of pesto is the secret ingredient in this colorful pasta dish. You can make it with any type of pasta you have on hand.

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Bradenton, FL


  • 1 lb. fettuccine, linguine or spaghetti
  • 1 Tbs. unsalted butter
  • 1 Tbs. vegetable oil
  • 3 6-oz. boneless, skinless chicken breasts
  • salt and pepper
  • 18 cherry tomatoes
  • 1/2 C. prepared pesto

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In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes. Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbs. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks. Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

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