Ultimate Chicken Pesto Fettuccine with Asparagus
Ultimate Chicken Pesto Fettuccine with Asparagus is a creamy, restaurant-quality pasta dish made with tender chicken, crisp asparagus, and silky fettuccine tossed in a rich basil pesto cream sauce. It’s a vibrant, satisfying meal that’s perfect for both weeknight dinners and special occasions.
Equipment
- large pot for boiling pasta
- colander for draining pasta
- large deep skillet for cooking chicken and sauce
- wooden spoon or tongs for tossing pasta
- knife and cutting board for slicing chicken and vegetables
Ingredients
- 12 oz fettuccine pasta
- 2 large chicken breasts, sliced into thin strips
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup basil pesto sauce
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
- Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the sliced chicken, season with salt and black pepper, and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the asparagus and sauté for 3–4 minutes until bright green and slightly tender.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Reduce heat and stir in basil pesto and grated Parmesan until smooth and creamy.
- Return the cooked chicken to the skillet. Add the drained fettuccine and toss to coat in the sauce. Add reserved pasta water as needed to loosen. Simmer together for 2–3 minutes.
- Remove from heat. Sprinkle with crushed red pepper flakes if desired and garnish with fresh basil and extra Parmesan before serving.
Notes
For best results, salt your pasta water generously and reserve 1/2 cup before draining to help loosen the sauce. Slice chicken evenly for quick, tender cooking and avoid overcooking the asparagus to maintain a slight crunch. Freshly grated Parmesan melts more smoothly and enhances flavor. Adjust salt at the end, as pesto and Parmesan are naturally salty. For a lighter version, substitute half-and-half for heavy cream. Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk or broth.
Nutrition
Calories: 620kcalCarbohydrates: 48gProtein: 38gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 135mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 2200IUVitamin C: 12mgCalcium: 220mgIron: 3mg
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