Pesto Chicken Pasta

Prep Time 20

Cook Time 25

Servings

Calories 511kcal

Ingredients

Pasta

8 oz Chicken breast boneless skinless
1 TBSP Extra-virgin olive oil
4 oz Fettuccine pasta
1/4 cup Heavy cream
1/4 cup Pesto sauce use more if needed
2 TBSP Parmesan cheese grated
1/4 tsp Red pepper flakes optional garnish

Cheesy Bread

2 slices Crusty bread
2 TBSP Butter
2 cloves Garlic minced
2 slices Provolone cheese

Lemon Spritzer

24 oz Sparkling water cold
8 slices Lemon

US Customary - Metric

Instructions

Preheat the oven to 350℉ (176℃).
Season the chicken on both sides well with salt and pepper and drizzle with a little oil.
Heat an oven-safe nonstick pan or grill pan on medium heat. Once hot, brown the chicken golden brown on both sides. Once browned, place the pan in the oven and cook to an internal temperature of 160℉ (71℃) using a thermometer. Then remove the chicken from the pan and set it on a cutting board to rest for 5 minutes before cutting it into bite-sized pieces.
In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package. Once done, drain well.
Pour the cream into a saute pan on medium heat and bring to a simmer. Stir in the pesto and continue to simmer until the sauce reduces to a thickened creamy consistency. Remove from the heat and mix in the chicken, pasta, and parmesan cheese until fully combined. Taste and adjust the seasoning with salt and pepper.
Toast the bread.
Mix together the ingredients for the spritzer.
Portion the pasta; garnish with red pepper flakes, and more parmesan if desired. Serve with bread and spritzer.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.

Nutrition