Description
A quick and delicious Chicken Asparagus Pesto Pasta recipe that combines tender chicken, crisp asparagus, and fettuccine in a bold, herb-packed pesto sauce.
Ingredients
Scale
- 8 oz Fettuccine pasta
- 1 lb Chicken breast
- 1 bunch Asparagus
- 1/2 cup Basil pesto
- 2 tbsp Olive oil
- 2 cloves Garlic
- 1/2 cup Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
- Pasta cooking water, reserved
Instructions
- Cook fettuccine in salted water until al dente; reserve ½ cup pasta water and drain.
- Season chicken with salt and pepper; sauté in olive oil until golden and cooked through. Remove and slice.
- In the same pan, sauté garlic briefly, then add asparagus and cook until crisp-tender.
- Return chicken to the pan and reduce heat to medium-low.
- Add cooked pasta and pesto, tossing gently to coat.
- Splash in reserved pasta water as needed to loosen the sauce.
- Finish with Parmesan and freshly cracked pepper before serving.
Notes
- For a vegetarian option, omit the chicken and add more vegetables.
- Feel free to adjust the amount of pesto to taste.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg